3 English muffins, split
1 tbsp butter
2 tbsps minced onion
1 10 1/2-oz can condensed cream of chicken soup
2/3 c. milk
6 eggs
Preheat skillet, uncovered, at 350 degrees. Toast Muffins on skillet surface, with cut side facing down, about 5 minutes. Reduce heat to 225 degrees. Add butter and melt. Saute onions about 2 minutes. Stir in soup and milk. Heat to boiling. Crack eggs into soup mixture. Cover and cook until eggs are done, about 5 minutes. Place 1 egg on each muffin half and spoon sauce over top. Garnish with paprika and parsley flakes, if desired. Makes 6 servings.
