Haystack Eggs

Ingredients:

• 1 3/4 oz. can shoestring potatoes 
• 4 eggs
• 4 oz. (1 cup) shredded Cheddar cheese
• 6 slices bacon, crisply cooked, crumbled 
• 1 tablespoon finely chopped fresh parsley

Heat oven to 350°F. Butter 8 or 9-inch glass pie plate or round baking dish. Spread shoestring potatoes evenly over bottom of pan. Make 4 indentations into potatoes down to bottom of dish, each about 1 1/ inches across.

Carefully break 1 egg into each indentation. Bake at 350°F 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.