4 ea Slices Bacon
2 teaspoons Sliced Green Onions/tops
3/4 teaspoon Salt
1 whole Dash Pepper
3 ea Med. Potatoes
1 tablespoon Snipped Parsley
1/8 teaspoon Dried Thyme, Crushed
4 ea Large Eggs
Instructions
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.
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Yields: 4 Servings
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