1 can cream of mushroom soup, undiluted
1/2 c. shredded Swiss cheese
2 tbsp. milk
2 tsp. minced onion
1/4 tsp. dried dill weed
4 eggs
2 English muffins, split, toasted & buttered
Pimiento strips for garnish (opt.)

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's surface. Repeat with remaining eggs. Spoon enough sauce over egg to coat it lightly. Cover and cook over medium heat, basting with sauce 1 or twice, about 5 to 7 minutes, or until eggs are cooked to desired degree of doneness. Serve on English muffins. Spoon sauce over eggs. Garnish.