Place the butter in a ceramic or Pyrex pie plate and melt 1 minute at HIGH.
Add the soup and the milk or wine.
Microwave at MEDIUM-HIGH 2 minutes, or until sauce is hot, stirring once.
Break the eggs, one at a time, onto a small plate.
Gendy slide the eggs into the creamy sauce, 1 by 1, until all 4 are in the hot sauce.
Make an incision once in the yolks, once in the whites, with the point of a knife.
Then, with a spoon, carefully ladle some of the hot sauce over the eggs.
Salt and pepper.
Cover with waxed paper.
Microwave 3 minutes at HIGH.
Check doneness of the eggs.
Microwave another 20 to 30 seconds more.
To serve, place one egg with some of the sauce on one half of a toasted and buttered English muffin.