1 can tomato soup
1 soup can milk
6 oz. Cheddar cheese
2 to 3 chopped green onions
1/4 c. diced green pepper (optional)
4 to 8 eggs
English muffins, halved or rice
Seasoning to taste

Combine soup and milk in a large skillet and heat to boiling. Add green onions and peppers. Stir in half the cheese and cook until melted. Reduce heat to simmer and break 1 egg at a time into the tomato mixture. Top with remaining cheese, cover and cook for 5 minutes or until eggs are poached to desired doneness. Season and serve over split English muffin or rice.