Basque Shepherd's Pie

Directions

In an 8-inch skillet cook bacon until crisp; drain, reserving 2 tablespoons 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 until 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 until 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.