Serves 4

2 pounds (4 large) potatoes, peeled and diced

1 cup (1/2 pint) heavy cream, divided

6 tablespoons butter or margarine, divided

Salt and ground pepper to taste

Pinch ground nutmeg

1 cup thinly sliced scallions, white and tender green parts only

1/2 cup chopped celery

2 tablespoons flour

1 cup chicken broth

3 cups cooked, chopped chicken

3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried

4 eggs

2 teaspoons minced, fresh parsley, optional

Preheat oven to 3500F. Grease a 9-inch pie plate or 1-1/2-quart ovenproof casserole. Place potatoes in a large saucepan with enough water to cover. Salt to taste. Bring to a boil over high heat. Reduce heat to low and cook until tender, about 15 minutes. Drain and mash potatoes, adding 1/4 cup cream, 2 tablespoons butter, 1/4 teaspoon pepper, nutmeg, and salt to taste. Cover and set aside.

In large skillet over medium-high heat, melt remaining butter. Saute scallions and celery in butter for 3 minutes. Whisk in flour and cook 3 minutes. Add broth and remaining 3/4 cup cream and heat to boiling, whisking constantly. Stir in chicken, thyme, 1 teaspoon salt or to taste, and 1/8 teaspoon pepper.

Spread chicken mixture on bottom of prepared pie plate. Pipe 4 potatoes rings on top of pie or spread potatoes over filling and make four depressions with the back of a spoon. Bake 15 minutes. Remove from oven and carefully break eggs into rings or depressions. Sprinkle with salt and pepper, if desired, and return to oven for 15 minutes or until eggs are set to desired doneness. Garnish with parsley and serve immediately.