Yield: 4 Servings
|½ teaspoon||Pepper (or to taste)|
|½ teaspoon||Rosemary (or to taste)|
|½ teaspoon||Thyme (or to taste)|
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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