Make the sauce

• Pour the cream of mushroom soup into a bowl.
• Fill the empty can about three quarters of the way with whole milk and add it to the soup.
• Stir well until smooth and combined.

Start the eggs

• Melt the butter in a frying pan and add the chopped green onions.
• Pour the sauce into the pan.
• Crack the eggs directly into the sauce.

Cook covered

• Season with salt and pepper.
• Cover with a lid and cook until the eggs are set and a little firm.

Toast the muffins

• Split and toast the English muffins.
• Spread butter on the toasted muffins.

Assemble and serve

• Place the eggs on the buttered muffins.
• Spoon over as much sauce as you like.
• Top with a little smoked paprika.