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Poached Eggs with Mushroom Cream Sauce

1/4 cup chopped onion
4 tablespoons butter, divided use
1 (10.75-ounce) can cream of mushroom soup
4 large eggs
2 English muffins, split and toasted
4 ounces cooked ham

1. 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.
2. Toast split english muffins and spread with 2 tablespoons butter. Place cooked ham on the muffins and top with the egg and mushroom sauce.

Makes 4 servings.