| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs | 4 | Servings | |
INGREDIENTS
| 6 | Hard-boiled eggs | |
| 3 | tb | Butter |
| 1 | c | Milk |
| 3 | tb | Flour |
| 1/4 | ts | Salt |
| 1/2 | ts | Pepper (or to taste) |
| 1/2 | ts | Rosemary (or to taste) |
| 1/2 | ts | Thyme (or to taste) |
INSTRUCTIONS
From: soar@banneker.Stanford.EDU Date: Sun, 27 Feb 94 21:36:16 -0800 I've noticed a Southern flavor to the group lately. Here is my contribution. My mother used to make it for us on cold weekend mornings (not on school days-it takes to long to digest). Peel eggs and slice into 1/4 inch thick rings. Melt 3 Tbs butter in skillet. Add 1 cp milk Gradually stir in 3 Tbs flour. Stir and cook until the gravy begins to thicken (5 min). Add eggs. Season with salt, pepper, rosemary, thyme. Serve on hot fresh biscuts. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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