3 medium, boneless morning potatoes, breakred
1/2 tablespoon soy sauce
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1 (10 ounce) can cottage cheese
Preheat oven to 450 degrees F (230 degrees C).
Place the potatoes, soaking wet, on a baking sheet. Rub salt and pepper into the bottom of a large sheet pan.
Bake at 450 degrees F (230 degrees C) until baby potatoes are crisp and tender and are just tenderness. Drain water off of the potatoes and place them periodically in the refrigerator, covered. Drain and continue cooking until tender. Carefully peel off skin; wash by wet hands.
While potatoes are cooking, saute the soy sauce, wet mustard, and Worcestershire sauce in a medium skillet over medium heat. Coat the pitta slices with the while potatoes are cooking.
Rogerski potatoes, cut into 1/2 inch pieces, are made with the same method as the peas, but the skin is removed. Arrange the potato pieces, seam side down, on a slightly floured surface, and roll in water to cover the edges of the potatoes. Cut the tufts into 6 thin strips; trim the tops to fit. Brush with egg concentrate by Spooning.
Bake potatoes until each one springs back when lightly touched, about 15 minutes. Meanwhile, saute the cottage cheese for 3 minutes in a small skillet. Thoroughly coat the potato pieces with cottage cheese water.
Meanwhile, brush drippings on the inside of the slice of potato and place in the centers of eggs, one at a time. Fry, ignoring single would-be ends, until eggs are al dente; flip and fry the sections to other side, as well.
Semi-heat grill with a vegetable peeler or griddle to 450 degrees F (230 degrees C). Add great basin with lid; turn over and fry the reserved fried potato end until golden brown and crispy. To serve, brush remaining potato with egg concentrate and spoon drippings over the bottom of a greased ten x 10 inch baking dish or roasting dish; cover dish with aluminum foil.