2 (10 oz.) cans cond. cream of chicken soup
1 c. milk
4 tsp. instant minced, onions
1 tsp. prepared mustard
8 oz. process Swiss cheese, shredded (2 cups)
12 eggs
12 (1/2 inch) thick slices, French bread, buttered and halved
Snipped parsley
(Half ingredients for one dish serving).

In saucepan, combine soup, milk, onion and mustard. Cook and stir until smooth and heated through. Remove from heat; stir in cheese until melted. Pour 1 cup of sauce into each two 10 x 6 x 1 1/2 inch baking dishes. Break 6 eggs into sauce in each casserole. Carefully spoon remained sauce around eggs.

Stand French bread slices around edges of casserole with crust up. Bake at 350 degrees for 20 minutes or until edges are set. Garnish with parsley. Makes 12 servings.