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| 4 | slices | bacon | |
| 2 | teaspoons | scallions, spring or green onions | sliced, tops |
| 3/4 | teaspoon | salt | |
| 1 | dash | black pepper | |
| 3 | medium | potatoes | |
| 1 | tablespoon | parsley leaves | snipped |
| 1/8 | teaspoon | thyme | dried, crushed |
| 4 | large | eggs |
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 on top.
Serve hot.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 519mg | 22% |
| Total Carbohydrate 26.0g | 9% |
| Dietary Fiber 2.0g | 9% |
| Sugars 1.0g | |
| Protein 8.0g | 17% |
| Vitamin A | 6% | Vitamin C | 17% | |
| Calcium | 4% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Louis Camille Maillard (1878-1936) was a French physician and chemist. In 1912 he was researching how amino acids combined to form proteins. Serendipitously, he uncovered...
i thought the butterfinger dessert was fabulous and so did my friends and family!
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