| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Basque | Main dish, Potato, Bacon, Eggs | 4 | Servings |
INGREDIENTS
| 4 | Slices Bacon | |
| 3 | Med. Potatoes | |
| 2 | ts | Sliced Green Onions/tops |
| 1 | tb | Snipped Parsley |
| 3/4 | ts | Salt |
| 1/8 | ts | Dried Thyme, Crushed |
| Dash Pepper | ||
| 4 | Large Eggs |
INSTRUCTIONS
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. Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 07, 1998
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