1 pkg. frozen hash brown potatoes
1/2 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. milk
1 c. sour cream
8 eggs
2 tbsp. chopped parsley
1/4 c. flour
1 1/2 lbs. sliced Canadian bacon

Prepare potatoes according to package. Drain well; stir in onions and parsley, place in greased 13x9x2 inch pan.

Melt butter in saucepan. Blend in flour, salt, pepper; add milk and cook over low heat stirring constantly, until thickened. Remove from heat. Blend in sour cream, pour over potatoes lifting lightly to permit sauce to mix.

Arrange bacon in an overlapping down center of dish. Bake 350 degrees 45 minutes. Remove from oven. Make 4 indentations on each side of bacon. Slip 1 egg carefully into the indentation. Bake 15 to 20 minutes longer or until eggs are set. Serving 8.