Basque shepherd's pie

1. In 8-inch skillet coo bacon until crisp; drain, reserving 2 t 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 til 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 til 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 atop.
9. Serve hot