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

Heat oven to 350 degrees. Butter 9-inch, glass baking pan, round or square. 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 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. Serve immediately.