Recipe: Poached Eggs Boulangere

POACHED EGGS BOULANGERE  

3 “long narrow” potatoes, cut into thin slices, sautéed in 4 Tbsp (generous) butter until tender and browned nicely on both sides, seasoning to taste with a mixture of salt, pepper, and ground nutmeg

1/3 C (1 1/3 oz) (generous) cheese (“any desired kind”), grated 
6 fresh eggs 
Salt, pepper, mixed 
Fresh cream 

Preheat oven to 375°. Line bottom of a generously buttered baking dish with sautéed potato slices as evenly as possible, sprinkle potatoes with cheese, break eggs on top of cheese, keeping eggs separated, and dust eggs with salt-pepper mix to taste. Cover eggs with cream, and bake 10 to 12 minutes or until eggs are set. “Serve right from baking dish.”