Title: Potatoes and eggs
 Categories: Shaker, American, Potatoes, Eggs, Breakfast
      Yield: 6 Servings
 
           Text only
 
  Elder Fredrick W. Evans, Mt. Lebanon Shaker Village
  
  Served for the brethren's breakfast, after the brothers came back
  from the fields for a six o'clock breakfast.
  
  Fill a buttered 2 quart ovenproof dish with 6 large cooked potatoes
  sliced the long way, which have been sauteed gently in about 6 Tb.
  butter. (When sauteeing, turn over repeatedly to avoid burning.)
  Sprinkle potatoes with
      1/2    cup grated Cheddar cheese.
  
  On top of cheese and potatoes, break 6 whole eggs. Keep them well
  arranged on top of potatoes. Keep egg yolk and white together.
  Sprinkle well with salt and pepper. Cover eggs (bring to within 1/2
  inch of top of dish) with fresh heavy cream. Bake 10 minutes in oven
  at 375F. Serve from dish.