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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Dimmer estate in Rockwall, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Peel eggs and slice into ¼ inch thick rings then melt butter in skillet and add milk.
  2. Gradually stir in flour and cook, stirring constant for 5 minutes.
  3. Add eggs then season with salt, pepper, rosemary and thyme.
  4. Serve on hot fresh biscuits.
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