-
1
Melt margarine in small frying pan on medium-high.
-
2
Add mushrooms and garlic.
-
3
Cook for 2-3 minutes, stirring often, until mushrooms are softened.
-
4
Transfer to medium bowl.
-
5
Add next 4 ingredients.
-
6
Stir well.
-
7
Shape mixture into 8 patties, using about 1/4 cup for each.
-
8
Combine flour and paprika in small shallow dish.
-
9
Press both sides of each patty into flour mixture until coated.
-
10
Heat cooking oil in large frying pan on medium-high.
-
11
Add patties.
-
12
Cook for 1-2 minutes per side until golden.
-
13
Transfer to baking sheet.
-
14
Sprinkle cheese over each patty.
-
15
Cover to keep warm.
-
16
Pour water into large saucepan until 3 inches deep.
-
17
Add vinegar.
-
18
Stir.
-
19
Bring to a boil on medium.
-
20
Reduce heat to medium-low.
-
21
Water should continue to simmer.
-
22
Break eggs, 1 at a time, into shallow dish.
-
23
Slip each egg into water until all eggs are submerged.
-
24
Cook each egg for 2-3 minutes until white is set and yolk reaches desired doneness.
-
25
Remove each cooked egg with slotted spoon.
-
26
Place 1 egg on top of each patty.
-
27
Transfer 2 egg-topped potato cakes to each of 4 plates.
