BAKED BRIE,POTATOES, HAM AND EGGS

• 4 large potatoes
• 1 tbsp each vegetable oil and butter
• 8 oz. Brie Cheese, diced
• 1 cup finely chopped ham
• � cup each chopped fresh parsley and sliced green onions
• � tsp pepper
• 8 eggs
• Pinch paprika

Scrub potatoes. In pot of boiling salted water, cover and cook potatoes until tender but firm about 15 minutes; drain well. Refrigerate until cold. Cut into � inch cubes.

In large nonstick skillet, heat oil and butter over medium-high heat. Fry potatoes, stirring often, until crisp and golden about 10 minutes. Let cool, Stir in Brie, ham, parsley, onions and pepper. Transfer to greased shallow oval 10-cup baking dish spreading evenly. Make 8 wells in mixture. Cover with foil (make ahead; refrigerate for up to 24 hours)

Heat in 400oF oven until warm, about 15 minutes. Drop 1 egg into each well; sprinkle with paprika. Bake, uncovered, until egg whites are set and yolks are still runny, 15 to 20 minutes. Makes 8 servings.

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