2 cans cream of shrimp soup
1 c. half & half
4 tsp. instant minced onion
1 tsp. prepared mustard
2 c. shredded Swiss cheese
12 eggs
12 (1/2 inch) thick slices of sourdough French bread, buttered & halved

In saucepan combine first 4 ingredients. Cook and stir until smooth and heated through. Remove from heat; stir in cheese until melted. Pour 1 cup of the sauce into each of 2 (10 x 6 x 1 inch) baking dishes. Break 6 eggs into sauce in each casserole. Carefully spoon remaining sauce around eggs. Stand French bread slices around edges of casseroles with crusts up.

Bake in 350 degree oven for 20 minutes or until eggs are set. Sprinkle with snipped parsley, if desired. This makes 12 servings, enough for a grand brunch. It is easily cut in half. Serves 12.