Haystack Eggs

1 3/4 can of Shoestring potatoes
4 eggs
4 oz (1 cup) shredded cheddar cheese
6 slices bacon, crispy, cooked, crumbled
1 T finely chopped fresh parsley


Heat oven to 350.  Butter 8 or 9 inch glass pie plate or round bakery dish.  Spread potatoes evenly over bottom of pan.  Make 4 indentions in potatoes down to bottom of the dish.  Each about 1 1/2 inch across.  Carefully break 1 egg into each indention.  Bake 8 to 10 minutes or until eggs are set.  Sprinkle with cheese, bacon and parsley.  Return to oven.  Bake until cheese melts and eggs are set. Cut into 4 wedges. Serve.