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HAYSTACK EGGS 
1 3/4 oz. can shoestring potatoes
4 eggs
4 oz. (1 c.) shredded cheddar cheese
6 slices bacon, crisply cooked, crumbled
1 tbsp. finely chopped fresh parsley

Heat oven to 350 degrees. 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 1/2 inches across. Carefully break 1 egg into each indentation. Bake at 350 degrees 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.
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