Categories: Cheese/eggs, Vegetables 
      Yield: 4 servings 
  
      4 ea Slices Bacon                      3/4 ts Salt 
      3 ea Med. Potatoes                     1/8 ts Dried Thyme, Crushed 
      2 ts Sliced Green Onions/tops            1 x  Dash Pepper 
      1 tb Snipped Parsley                     4 ea Large Eggs 
  
  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.