Title: Basque shepherd's pie
 Categories: Cheese/eggs, Breakfast, Vegetables
      Yield: 4 Servings
 
      4 ea Slices Bacon
      3 ea Med. Potatoes
      2 ts Sliced Green Onions/tops
      1 tb Snipped Parsley
    3/4 ts Salt
    1/8 ts Dried Thyme, Crushed
      1 x  Dash Pepper
      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.