6 slices bacon
1 (4 oz.) can shoestring potatoes
4 eggs
1 c. (4 oz.) shredded cheddar cheese

Place bacon in cold skillet. Fry bacon, turning occasionally until crisp. Remove from skillet. Crumble bacon and set aside. Carefully drain grease from skillet. Reduce temperature--spread potatoes evenly over bottom of skillet.

Make 4 indentations into potatoes (about 1 1/2 inches in diameter) down to bottom of skillet. Break 1 egg in each indentation. Cover and cook 8-10 minutes or until eggs are almost set. Sprinkle crumbled bacon and cheese over top of entire mixture. Cover and cook an additional 5 minutes or until cheese melts. Enjoy!! Great for brunch!!