1 small carrot, uncooked
4 leaves garlic, peeled and chopped
1 teaspoon freshly ground black pepper
2 eggs
1 quart milk
Preheat oven to 250 degrees F (121 degrees C). In a long deep skillet, cook carrots slightly over low heat until tender but firm. Remove from heat and drain. Meanwhile, combine garlic and pepper; saute in medium saucepan over medium heat until mixture thickens. Place remaining 1/2 cup of fat in a medium bowl, stir vegetable mixture, and whisk until only oil is left. Pour mixture over carrots and saute about 5 minutes more, or until crumbled. Remove from saucepan; place remaining cream over carrots, and whisk the egg/milk mixture back and forth, starting to thicken. Return potatoes to saucepan and saute about 2 minutes. Meanwhile, cook remaining 2 cups bacon in skillet over medium heat until many small slits open. Drop top of baking dish half-full of remaining.
Spread fat over top of hot pan, through just enough to coat evenly. Bake 30 to 40 minutes, or until golden brown and heated through. Serve with reserved carrot mixture.