From: soar@banneker.Stanford.EDU Date: Sun, 27 Feb 94 21:36:16 -0800 Ive 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 G Internet, G Internet.