Saturday, August 25, 2012
This pile of beauty you see before you is called heavenly breakfast*. It is a yummy twist on biscuits and gravy. The recipe came from the Brewer family, who lovingly introduced it to my family years and years ago. It's comfort food at its best. Serve it with a side of fresh seasonal fruit and enjoy!
1 16-ounce can jumbo flaky refrigerator biscuits
6 hard-boiled eggs
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
2 c. milk
Bake biscuits according to package directions. Melt butter in saucepan over medium heat. Mix flour, salt, and pepper to taste, then add to melted butter, stirring until smooth. Whisk in milk, then cook until thickened, stirring frequently to prevent sticking or burning.
Meanwhile, separate hard-boiled yolks from whites. Slice or roughly chop whites, and crumble yolks. Stir egg whites into finished sauce.
To assemble heavenly breakfast, break up a biscuit into chunks, then spoon white sauce over top. Sprinkle with crumbled egg yolks and paprika to taste.
*Dishes similar to this are traditionally known as eggs goldenrod.