1 can cream of mushroom soup
3 tbsp. butter
1/4 c. cream
1/4 c. dry vermouth
4 eggs
4 slices ham

In a shallow pan, place soup (undiluted). Add butter, cream and vermouth. Simmer, add the eggs and poach in the mixture. Place poached eggs on slices of toast (edges cut off) on which you have placed ham. Top with mushrooms and vermouth mixture.