> WEEKEND BRUNCH > > 1 can cream of mushroom soup undiluted > 1/2 cup shredded Swiss cheese > 2 tablespoons milk > 2 teaspoons minced onion > 1 teaspoon dried dill weed > 4 eggs > 2 English muffins split, toasted and buttered > Combine soup, cheese, milk, onion and dill weed. Cook over medium > heat to just beginning to bubble. Break an egg into sauce dish then > stir egg into sauce holding side close to sauce surface. Repeat with > remaining eggs. Spoon enough sauce over egg to coat lightly. Cover > and cook over medium heat basting with sauce until eggs are cooked to > desired degree of doneness. Serve on English muffins and spoon sauce > over eggs.
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