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Potatoes Suzette

6 medium-sized potatoes

6 tablespoons buttered crums

½ cup hot milk

1 tablespoon grated cheese

2 tablespoons melted butter

Salt and pepper

6 eggs

Prepare as for stuffed potatoes. Refill the shell almost to the top, break an egg into each opening, season with pepper and salt and sprinkle with buttered crums that have been mixed with grated cheese and bake long enough to set the eggs as well as for poached eggs. Brown lightly (about six minutes).