Eggs on Biscuits With Olive Sauce
Recipe: #16457
December 23, 2014
Categories: Breads, Breakfast, Eggs, Fruit, Budget-Friendly, Brunch, Christmas, Entertaining, Fall/Autumn, Ladies Luncheon, Oven Bake, Make it from scratch, Quick Breads, Olives more
"This is a pretty vegetarian breakfast to use your hard boiled eggs from Easter. It 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."
Original recipe yields 4 servings
Ingredients
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- BISCUITS
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- OLIVE SAUCE
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Nutritional
- Serving Size: 1 (321.6 g)
- Calories 635.5
- Total Fat - 41.9 g
- Saturated Fat - 18.2 g
- Cholesterol - 344.1 mg
- Sodium - 862.3 mg
- Total Carbohydrate - 44.7 g
- Dietary Fiber - 2.3 g
- Sugars - 9.6 g
- Protein - 19.8 g
- Calcium - 348.3 mg
- Iron - 2 mg
- Vitamin C - 10.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
FOR BISCUITS: sift together flour, salt, and baking powder. Cut in shortening. Stir in milk. Knead together.
Step 2
Roll out, on lightly floured board, into a rectangle about 5x12 inch 1/4 inch high.
Step 3
Cut into six 12 inch strips. Twist to make a figure 8; place on baking sheet.
Step 4
Bake for 10 minutes in a 450 degree Fahrenheit oven.
Step 5
FOR OLIVE SAUCE: mix butter and flour together.
Step 6
Heat milk to scalding. Add butter mixture. Add olives and parsley, stirring constantly (you can add chipped beef now or not). Stir until thick; you may need more milk if too thick.
Tips & Variations
No special items needed.
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