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CREAMED HARD BOILED EGGS 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. 6 hard-boiled eggs 3 tablespoons butter 1 cup milk 3 tablespoons flour 1/4 teaspoon salt 1 teaspoon pepper 1 teaspoon rosemary 1 teaspoon thyme Peel eggs and slice into 1/4 inch thick rings then melt butter in skillet and add milk. Gradually stir in flour and cook, stirring constant for 5 minutes. Add eggs then season with salt, pepper, rosemary and thyme. Serve on hot fresh biscuits.


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