| 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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