Basque Shepherd's Pie

• 4 each bacon slices
• 3 each potatoes medium
• 2 teaspoons scallions, spring or green onions sliced
• 1 tablespoon parsley leaves snipped
• 3/4 teaspoon salt
• 18 teaspoon thyme crushed
• 1 x black pepper dash
• 4 large eggs large

1. In an 8-inch skillet cook bacon until crisp; drain, reserving 2 tablespoons of drippings.
2. Crumble bacon and set aside.
3. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper.
4. Cover tightly; cook over low heat until potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice.
5. In small bowl beat together eggs and milk; pour over potato mixture.
6. Cover and continue cooking over very low heat until egg is set in center, 8 to 10 minutes.
7. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet.
8. Sprinkle crumbled bacon on top.
9. Serve hot.

bacon slices, potatoes, scallions, parsley, salt, thyme, black pepper, eggs

Taken from recipeland.com/recipe/v/basque-shepherds-pie-39459 (may not work)