Mix soup, milk, sherry and white pepper until smooth. Spread about 1/3 mixture in bottom of a buttered glass casserole. With spoon make 6 indentations, spaced evenly in sauce.
Then break eggs carefully into indentations. Sprinkle eggs with salt if desired. Cover eggs with remaining sauce. Top with cheese and sprinkle with paprika. Bake, uncovered, at 325° F until eggs are set about 15 to 20 minutes.
Serve on toasted English muffins.Servings: 6