1 (5 1/2 oz.) pkg. dry hash brown potatoes with onions (Betty Crocker)
4 tbsp. butter
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
1 c. sour cream
2 tbsp. snipped parsley
8 1/4" thick slices Canadian style bacon
8 eggs

Prepare potatoes according to package directions; set aside. In 3 quart saucepan, melt butter. Blend in flour, salt and pepper. Add milk, cook and stir until thick and bubbly. Remove from heat and stir in sour cream, parsley and potatoes. Turn into a 9 x 13 inch baking dish. Arrange Canadian bacon in a row down center, overlapping.

Bake, uncovered, in 350 degree oven for 20 minutes. Remove from oven. Make 4 depressions on each side of the bacon. Slip one egg into each depression. Season. Return to oven and bake 10-12 minutes or until eggs are set. 8 servings.