Title: Potatoes and Eggs
Categories: Shaker American Potato Egg 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.

Source: "The Best of Shaker Cooking; Revised and Expanded" by Amy Bess Williams Miller and Persis Wellington Fuller, Macmillan Publishing Co., 1985, ISBN 0-02-584980-8.

Typed by Manny Rothstein, 1/97.

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