Title: Basque Shepherd's Pie
Categories: Cheese/eggs, Vegetables
Yield: 4 servings
4 ea Slices Bacon 3/4 ts Salt
3 ea Med. Potatoes 1/8 ts Dried Thyme, Crushed
2 ts Sliced Green Onions/tops 1 x Dash Pepper
1 tb Snipped Parsley 4 ea 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.
