| How To Cook: |
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1. Have ready 2 strainers, one about 4 inches in diameter and the other 2 inches.
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2. Shred the raw potatoes, then place a quarter of the pulp in the large strainer, and press the small one lightly on top.
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3. Deep-fry the potato, held between the 2 strainers, and then remove the strainers, leaving a hollow "nest" of cooked potato.
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4. Drain, sprinkle with salt and pepper, and keep warm.
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5. Repeat with remaining potato.
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6. Poach or fry the eggs and place one in each nest.
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7. Garnish, and serve at once.
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TIP:
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To vary the flavor, the nests may be lined with melted cheese before the eggs are placed inside.
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