Eggs on Biscuits With Olive Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a pretty vegetarian breakfast to use your hard boiled eggs from Easter. This has green olives in the sauce but I am putting the option of chipped beef in there for people who might not like that combo. You make a figure 8 with the biscuits as a holder for eggs, clever huh? This came from an old Gold Medal Flour flyer number 66 from, I am guessing, the 1950s. I made this and came up with 4 figure eights but mine were thicker. Ingredients:
6 eggs, hard boiled, peeled cut in half, a whole egg would be pretty |
1 cup flour, gold medal |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
3 tablespoons shortening |
1/3 cup milk |
6 tablespoons butter |
6 tablespoons flour |
2 cups milk |
1/2 cup stuffed green olive, chopped |
1 tablespoon parsley, chopped (optional) |
1/8 cup dried beef, chopped (optional) |
Directions:
1. BISCUITS:.
2. Sift together flour, salt, and baking powder.
3. Cut in shortening.
4. Stir in milk.
5. Knead together.
6. Roll out, on lightly floured board, into a rectangle about 5x12 inch 1/4 inch high.
7. Cut into six 12 inch strips.
8. Twist to make a figure 8; place on baking sheet.
9. Bake for 10 minutes in a 450 degree Fahrenheit oven.
10. OLIVE SAUCE:.
11. Mix butter and flour together.
12. Heat milk to scalding.
13. Add butter mixture.
14. Add olives and parsley, stirring constantly.
15. You can add chipped beef now or not.
16. Stir until thick; you may need more milk if too thick.
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