How to make it

  • In saucepan combine soup, half and half, onion and mustard then cook until smooth and heated through.
  • Remove from heat then stir in cheese until melted.
  • Pour 1 cup of the sauce into two baking dishes.
  • Break 6 eggs into sauce in each casserole.
  • Carefully spoon remaining sauce around eggs.
  • Stand bread slices around edges of casseroles with crusts up.
  • Bake at 350 for 20 minutes.
  • Sprinkle with snipped parsley if desired.

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