Eggs on Biscuits With Olive Sauce

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"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


  • 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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