HAYSTACK EGGS

1¾ -oz. can shoestring potatoes
4 eggs
1 cup shredded Cheddar cheese
6 slices bacon, crisply cooked, crumbled
1 Tablespoon finely chopped fresh parsley

Heat oven to 350ºF. Butter 8 or 9 inch glass pie plate or round baking dish. Spread
shoestring potates evenly over bottom of pan. Make 4 indentations into potatoes
down to bottom of the dish, each about 1½ inch across. Carefully break 1 egg into
each indentation. Bake at 350ºF for 8 to 10 minutes or until eggs are almost set.
Sprinkle with cheese, bacon and parsley. Return to oven; bake until cheese melts and
eggs are set. Cut into 4 wedges. Serve immediately. 4 servings