Basque shepherd's pie

4 servings

Ingredients

Quantity Ingredient
4 eaches Slices Bacon
3 eaches Med. Potatoes
2 teaspoons Sliced Green Onions/tops
1 tablespoon Snipped Parsley
¾ teaspoon Salt
⅛ teaspoon Dried Thyme, Crushed
1 x Dash Pepper
4 eaches Large Eggs

Directions

In 8-inch skillet cook 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.

Submitted By BARRY WEINSTEIN On 12-26-94

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