Basque Shepherd's Pie
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INGREDIENTS 4 slices bacon
3 medium potatoes, peeled and thinly sliced
2 teaspoons sliced green onion with tops
1 tablespoon snipped parsley
3/4 teaspoon salt
1/8 teaspoon dried thyme, crushed
1 dash pepper
4 large eggsIn 8-inch skillet cook bacon until crisp; drain, reserving 2 tablespoons of drippings. Crumble bacon and set aside.
In same skillet, combine reserved drippings, potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat until 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 until 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 with crumbled bacon atop. Serve hot.
Serves 4