Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 | Hard-boiled eggs |
| 3 tablespoons | Butter |
| 1 cup | Milk |
| 3 tablespoons | Flour |
| ¼ teaspoon | Salt |
| ½ teaspoon | Pepper (or to taste) |
| ½ teaspoon | Rosemary (or to taste) |
| ½ teaspoon | Thyme (or to taste) |
From: soar@...
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 ¼ 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.
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