Mix meat with onion, parsley, and seasonings. Divide into 4 equal portions and shape into rings. Heat butter in large skillet and brown the rings on one side. Turn. Break one egg into each, taking care that the egg whites do not spill over the meat. Cover, and fry over moderate heat until egg whites are firm.
Note: Great served with creamed spinach and strips of bread, fried golden brown.
This Birds’ Nests recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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