1 (6 oz.) pkg. dry hash brown potatoes with onion
3 tbsp. butter
3 tbsp. all purpose flour
2 c. milk
1 c. dairy sour cream
2 tbsp. snipped parsley
8 slices Canadian style bacon
8 eggs

Place dry potatoes in a bowl. Cover potatoes with very hot water; let stand 15 minutes. Drain potatoes; set aside. In a large saucepan, melt butter; stir in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat; stir in sour cream, parsley and rehydrated potatoes. Spread in a 13x9x2 inch baking dish. Arrange bacon slices down center, overlapping as needed. Bake, uncovered, in a 350 degree oven for 20 minutes. Remove from oven. Make 4 depressions on each side of bacon. Break 1 egg into a small dish. Carefully slide each egg into one of the depressions. Sprinkle with salt and pepper. Return to oven; bake 12 to 15 minutes more. Serve 8.