1/2 cup minced onion
1 tbsp. chopped green pepper
3 tbsp. butter
10 1/4 oz. can cream of mushroom soup
2/3 cup undiluted Carnation Evaporated Milk
1/3 cup water
 Few grains cayenne
1/4 tsp. prepared mustard
1 tsp. dehydrated parsley
1/8 tsp. pepper
6 eggs
6 slices ham
6 toast slices

Makes 4 to 6 Servings

Recipe from Cooking with a Velvet Touch (1964)

Sauté onion and green pepper in butter until tender.  Stir in soup, Carnation, water, cayenne, mustard, parsley and pepper.  Heat to boiling; reduce to low heat.  Break eggs into sauce; cover and cook about 10 min.  or until eggs are desired doneness.  Place ham on toast slice.  Top with egg.  Spoon sauce over top.  Garnish with parsley or paprika.