Potatoes and eggs
Eggs Shaker American Breakfast
Last updated 6/12/2012 12:57:05 AM. Recipe ID 19490. Report a problem with this recipe.
Title: Potatoes and eggs
Categories: Shaker, American, Potatoes, Eggs, Breakfast
Yield: 6 Servings
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.
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