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BASQUE SHEPHERD'S PIE

Category:    Eggs, Breakfast, 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.
 

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