Eggs in Purgatory

• 5 large eggs
• 2 cups mashed potatoes, chilled
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 cup marinara sauce, warmed
• 2 tablespoons freshly grated Parmesan

1. Preheat the oven to 200 degrees F.
2. Stir 1 egg in a large bowl to blend.
3. Mix in the potatoes, then the flour.
4. Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.
5. Heat the oil in a large nonstick fry pan over medium heat.
6. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side.
7. Transfer the pancakes to paper towels to drain.
8. Keep the pancakes warm on a baking sheet in the oven.
9. Pour off the excess oil from the pan.
10. Heat the pan over medium-low heat.
11. Crack the remaining 4 eggs into the pan.
12. Sprinkle with salt and pepper.
13. Cook until the white is firm, about 2 minutes.
14. Using a spatula, turn the eggs over and cook for 30 seconds longer.
15. Spoon the sauce onto 4 plates.
16. Place a pancake atop the sauce.
17. Top each pancake with a fried egg.
18. Sprinkle with the Parmesan and serve.

eggs, mashed potatoes, flour, olive oil, salt, marinara sauce

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/eggs-in-purgatory-recipe.html (may not work)