1 can (10 1/2 oz) condensed cream of mushroom soup
1/2 tsp. grated onion
1/4 cup milk
6 eggs
2 tbsp. butter or margarine, melted
1/2 cup dry bread crumbs
1/8 tsp. salt
6 slices pork luncheon meat

Heat oven to 350F. Mix soup, onion and milk. Spoon about 3 tbsp soup mixture into each of 6 ungreased 6-oz custard cups. Break an egg carefully into each cup. Mix butter, bread crumbs and salt; sprinkle on eggs.

Place cups on baking sheet and bake 25 to 30 minutes or until eggs are desired doneness. While eggs bake, heat slices of meat in oven. Unmold eggs on meat.

6 servings