| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Basque |
Breakfast |
4 |
Servings |
INGREDIENTS
| 4 |
sl |
Bacon |
| 2 |
ts |
Sliced Green Onions/tops |
| 3/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 3 |
md |
Potatoes |
| 1 |
tb |
Snipped Parsley |
| 1/8 |
ts |
Dried Thyme; Crushed |
| 4 |
lg |
Eggs |
INSTRUCTIONS
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.
Posted to recipelu-digest by Lea <lhoover@ptialaska.net> on Feb 02, 1998
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“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”