HAYSTACK EGGS

1 (1 3/4 ounce) can shoestring potatoes (1 1/2 cups)
4 eggs
4 ounces (1 cup) shredded cheddar cheese (optional)
6 slices bacon, crisply cooked and crumbled
1 tablespoon finely chopped fresh parsley

Spread shoestring potatoes evenly over bottom of 8 or 9-inch glass pie plate that has been lightly coated with no-stick cooking spray.

Make 4 indentations into potatoes down to bottom of dish, each about 1 1/2 inches across. Carefully break 1 egg into each indentation.

Bake in 350 degree F oven for 10 to 12 minutes or until eggs are almost set. Sprinkle with cheese, bacon, and parsley. Return to oven; bake until cheese melts and eggs are firmly set, about 2 to 3 minutes. Cut into 4 wedges. Serve immediately.

TO DOUBLE THE RECIPE (8 SERVINGS):
Bake in greased 9x13-inch casserole. Increase initial baking time by 2 minutes. For firmer eggs, bake 2 to 3 minutes longer (15 to 16 minutes total).

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Pillsbury Classic Cookbooks #79

Category:  Breakfast and Brunch
Msg Link:  http://www.recipelink.com/msgid/3152259