4 English muffins
1 can (10 3/4 oz.) cream of mushroom soup
1 1/2 c. milk
1/2 tsp. Worcestershire sauce
6 eggs
1 tbsp. butter
1 tbsp. chopped parsley

Split muffins. Reserve 1/2. Arrange remaining 7 halves in 8 x 8 inch baking pan. In bowl mix soup, milk, Worcestershire sauce and eggs; pour over muffins, let stand 10 minutes. Meanwhile preheat oven to 325 degrees.

Tear reserved muffin half into coarse crumbs. In small saucepan over medium heat, toast crumbs in hot butter. Remove from heat; set aside. Bake 1 hour or until knife inserted in center comes out clean. Let stand 10 minutes fore easier serving. Sprinkle with crumbs and parsley. Makes 4 servings.