Title: Basque Shepherd's Pie
Categories: Egg Breakfast Vegetable
Yield: 4 Servings
| 4 | | Slices Bacon |
| 2 | ts | Sliced Green Onions/tops |
| 3/4 | ts | Salt |
| | | Dash Pepper |
| 3 | | Med. Potatoes |
| 1 | tb | Snipped Parsley |
| 1/8 | ts | Dried Thyme, Crushed |
| 4 | | Large Eggs |
In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings.
Crumble bacon and set aside. In same skillet combine reserved drippings,
peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper.
Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25
minutes, stirring carefully once or twice. In small bowl beat together
eggs and milk; pour over potato mixture. Cover and continue cooking over
very low heat til egg is set in center, 8 to 10 minutes. With a wide
spatula, loosen sides and bottom and slide potatoes out onto serving plate,
or serve from skillet. Sprinkle crumbled bacon atop. Serve hot.