Murphy'S Eggs

• 1/2 lb potato
• 1 onion
• 1 slice bacon
• salt
• pepper
• 1/2 cup milk
• 1 knob butter
• 2 eggs

1. Peel the potatoes, cut into small 1/2 in (1.25 cm) dice. Peel and slice the onion. De-rind and chop the bacon. Grease an oven-proof dish. Mix the potatoes, onion and bacon in a bowl, and put into the dish, seasoning well with the salt and pepper. Add the hot milk (enough to come halfway up the dish) and dot with the butter.
2. Bake in a hot oven (400F/200C/Gas mark 6), covered with a lid or foil for 45 minutes-1 hour, until the potatoes are cooked and all the milk is absorbed.
3. Break each egg into a cup. Remove the dish of potatoes from the oven, make two hollows in the top of the potatoes with a spoon, and slip the raw eggs into the hollows. Return the dish to the oven for 6-8 minutes until the eggs are set. Serve at once.

potato, onion, bacon, salt, pepper, milk, knob butter, eggs

Taken from www.food.com/recipe/murphys-eggs-458177 (may not work)