3 slices bacon
1 c. coarsely chopped onion
1 (10 3/4 oz.) can cream of chicken soup
1/3 c. undiluted canned milk
1/2 tsp. prepared mustard
1/2 c. shredded sharp Cheddar
4 eggs
2 English muffins, toasted & buttered

Cook bacon in large skillet until crisp; remove bacon reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside.

Saute onions in reserve drippings until tender. Add next 3 ingredients, stirring constantly until thoroughly heated. Add cheese and stir well until cheese melts. Spoon 2/3 of sauce into an 8 inch baking dish. Make 4 indentations in sauce and break an egg into each. Sprinkle with reserve bacon. Bake at 350 degrees for 20-25 minutes until eggs are set. Top muffin halves with sauce and eggs. Serve immediately. Yield 2-4 servings.