Eggs in potato nests
1½ cups leftover mashed potatoes
5 eggs
Salt and pepper
Mix potatoes with one of the eggs. Shape mixture into four balls, place on greased baking sheet.
Press centers of balls to make cups. Break an egg into each cup, season with salt and pepper.
Bake at 325° F. (slow oven) 20 to 25 minutes or until eggs are as firm as desired.
Menu Suggestion
Serve with broccoli and cheese sauce, and crisp salad, and spicecake for dessert.
For Variety
Add ¼ cup grated cheese and 1 teaspoon grated onion or onion juice to the potato mixture.
Bake the potato cups and fill with a mixture such as creamed salmon and peas or creamed chicken and celery.
Mix ¾ cup chopped cooked ham with 2 cups mashed potatoes; season. Add the yolk of 1 egg and fold in the stiffly beaten egg white. Line a greased baking dish with this mixture; bake 30 minutes at 350° F. (moderate oven) until potatoes are slightly browned. Fill the potato “nest” with hot creamed ham and eggs: 1½ cups white sauce, 4 hard-cooked eggs sliced, ¼ cup chopped cooked ham.