Basque Shepherd's Piebreakfast, pies, vegetables 4 each slices bacon 3 each med. potatoes 2 teaspoon sliced green onions/tops 1 tablespoon snipped parsley 3/4 teaspoon salt 1/8 teaspoon dried thyme, crushed 1 single dash pepper 4 each 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. |
