Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Haystack Eggs




Source of Recipe


Internet


List of Ingredients




1 - 3/4 oz. Can shoestring potatoes
4 Eggs
4 oz. (1 c.) Shredded Cheddar Cheese
6 slices Bacon, crisply cooked, crumbled


Recipe



Heat oven to 350°. Butter 8" or 9" 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 1-1/2" across. Carefully break 1 egg into each indentation. Bake for 8-10 minutes or until eggs are almost set. Sprinkle with bacon and cheese. Return to oven; bake until cheese melts and eggs are set. Cut into 4 wedges. Serve immediately.