Instructions: In a skillet, saute chopped onion in 2 tablespoons butter. Stir in cream of mushroom soup; heat until bubbly. Reduce the heat. Break eggs into the mixture; cook until set.

Toast split english muffins and spread with 2 tablespoons butter. Place cooked ham on the muffins and top with the egg and mushroom sauce.

This recipe yields 4 servings.

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