|Dehydrated hash brown potatoes||1 1⁄3 Cup (21.33 tbs)|
|Sour cream sauce mix||1 1⁄2 Ounce (1 Package)|
|Water||2 1⁄4 Cup (36 tbs)|
|Canadian bacon slices||4 Ounce (4 Pieces)|
In 2-quart (8 x 8) baking dish, combine dry potatoes, sauce mix, water and chives.
Stir to mix (mixture will be lumpy).
Cook uncovered, 8 minutes.
Stir, then arrange bacon slices down center of dish.
Cook covered, 2 minutes.
Make 2 indentations along each side of bacon.
Break egg into each.
Sprinkle with salt and pepper.
Cover with plastic wrap and cook 2 minutes, 30 seconds or until eggs are almost set.
Let stand, covered, 2 minutes to finish cooking eggs.