BASQUE SHEPHERD'S PIE
Category: Eggs, Breakfast, Vegetables
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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