Recipe: Eggs in Potato Nests with Variations (1955)

EGGS IN POTATO NESTS

1 1/2 cups leftover mashed potatoes
5 eggs
salt and ground black pepper (to taste)

Mix potatoes with one of the eggs. Shape mixture into four balls, place on greased baking sheet.

Press centers of balls to make cups. Break an egg into each cup, season with salt and pepper.

Bake at 325 degrees F (slow oven) 20 to 25 minutes or until eggs are as firm as desired.

VARIATIONS:

CHEESE AND POTATO NESTS
Add 1/4 cup grated cheese and 1 teaspoon grated onion or onion juice to the potato mixture.

POTATO NESTS FILLED WITH CREAMED SALMON OR CHICKEN
Bake the potato cups and fill with a mixture such as creamed salmon and peas or creamed chicken and celery.

POTATO NESTS FILLED WITH CREAMED HAM AND EGGS
Mix 3/4 cup chopped cooked ham with 2 cups mashed potatoes; season. Add the yolk of 1 egg and fold in the stiffly beaten egg white. Line a greased baking dish with this mixture; bake 30 minutes at 350 degrees F (moderate oven) until potatoes are slightly browned. Fill the potato "nest" with hot creamed ham and eggs (combine 1 1/2 cups white sauce, 4 hard-cooked eggs sliced, 1/4 cup chopped cooked ham).

Makes about 4 servings
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1955