2 cans cream of chicken soup
1 c. milk
4 tsp. instant minced onion
1 tsp. prepared mustard
8 oz. shredded Swiss cheese
12 eggs
12 (1/2") slices French bread (buttered & halved)

Combine the soup, milk, onion and mustard in a saucepan. 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 baking dishes (10 x 6 x 1 1/2 inches). Break 6 eggs into sauce in each baking dish. Carefully spoon remaining sauce around eggs, stand French bread slices around edges. Bake at 350 degrees for 20 minutes. Place French bread on plate and serve egg and sauce over top. Serves 6.