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Basque Shepherd's Pie
Serving Size : 4
4 Each Slices Bacon
3 Each Med. Potatoes
2 Teaspoons Sliced Green Onions/tops
1 Tablespoon Snipped Parsley
3/4 Teaspoon Salt
1/8 Teaspoon Dried Thyme, Crushed
1 Dash Pepper
4 Each Large Eggs
In 8-inch skillet cook bacon until crisp; drain, reserving 2 tablespoon 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 atop. Serve hot.
Per serving (excluding unknown items): 64 Calories; 4g Fat (62% calories from fat); 5g Protein; 1g Carbohydrate; 183mg Cholesterol; 453mg Sodium
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
