1 (10 1/2 oz.) can condensed cream of chicken soup
1/4 c. milk
2 tbsp. grated onion
1/2 tsp. prepared mustard
4 oz. shredded Swiss cheese (1 c.)
6 eggs
Parsley

In a saucepan combine first 4 ingredients; cook and stir until heated through. Remove from heat; stir in cheese until melted. Pour 1 cup sauce into 10 x 6 x 1 3/4 inch baking dish. Break eggs atop sauce. Spoon remaining sauce around eggs. Bake at 350 degrees until eggs are set (about 20 minutes). Sprinkle with parsley. Serves 6.