EGGS ON THE EIGHTS (AN OVEN BAKED OMELET)
Source: Rick and Lanie's Excellent Kitchen Adventures: Recipes and Stories by Rick Bayless, Lanie Bayless (Rick Bayless and his daughter Lanie)
Servings: 6

3 to 4 bacon slices
4 medium (1 pound total) boiling potatoes-red-skins or Yukon golds are
our favorites
2 garlic cloves
Salt
8 eggs

Do this first

Bacon: Cut crosswise into 1-inch pieces.
Potatoes: Peel potatoes. Cut each one in half, then cut halves in four equal-size pieces. Place in bowl.
Garlic: Peel
Eggs: Crack eggs in bowl and beat with fork to break up yolks.
Oven: Turn on to 350 degrees and adjust shelf to middle.

Set 10-inch non-stick skillet over medium heat. Lay bacon in pan, spreading into single layer. Cook 8 minutes-stirring occasionally-until beginning to brown.

While bacon is cooking, cover bowl containing potatoes with plastic wrap and poke a hole in plastic. Microwave on high 5 minutes, until potatoes are almost tender. Add potatoes to pan with bacon and cook another 8 minutes-stir occasionally. Crush garlic through press into skillet; stir in thoroughly. Sprinkle 1/2 teaspoon salt over eggs. Add eggs to skillet. Stir slowly 8 times.

Place in oven and bake 8 minutes. Loosen around the edges and slide onto a serving platter. Cut into wedges and serve. Chopped chives or fresh thyme or parsley sprinkled on top makes this look really appetizing.