4 med. cold, boiled potatoes
6 eggs
1/4 c. butter
Salt & pepper to taste

Chop potatoes the size of peas. Melt butter in a skillet with tight- fitting lid. Spread potatoes in skillet, make 6 indentations in the potatoes. Carefully break an egg into each indentation. Sprinkle with salt and pepper. Cover and saute until eggs are set and potatoes a light brown on bottom. Serve at once. 6 servings.