Now my Mother is not the best cook in the world - at least hers and my taste buds are about as far apart as you can possibly get. But this is one recipe she makes that I cannot turn down. It is very simple - basically just white gravy with boiled eggs - but the eggs make the gravy taste amazing. She serves it over plain white toast and it's great that way. But I serve it over hot biscuits, and it is heavenly. This was a traditional Easter breakfast when we were growing up. All of our boiled Easter Eggs went into the gravy giving it a very special Easter tint.
1Preheat oven according to biscuit package instructions. Lightly cover baking sheet with cooking spray or oil. Place biscuits onto baking sheet.
2Mix the cornstarch into about 1 cup of the milk and set aside to combine
3Place biscuits into preheated oven and bake according to package directions.
4Melt the butter in large saucepan over low heat until completely melted and begins to bubble lightly.
5To the melted butter, slowly add the the 1 cup milk/cornstarch mixture and stir constantly with whisk to combine. Turn up heat to medium and bring to a light boil again.
6Slowly add as much of the remaining milk as needed to bring the mixture to a creamy gravy texture. Add salt and pepper to taste. Stir in diced eggs and heat through. Remove from heat; cover to keep warm until serving.
7Remove biscuits from oven and cool slightly.
8Slice hot biscuits in half horizontally and place on plate. Pour creamed egg mixture generously over each biscuit.
Dig in and Enjoy while they're hot!
9There are probably a hundred different ways you can tweak this recipe to suit your individual taste, but this plain and simple way is my favorite. Save any leftovers in a microwavable pitcher, so you can quickly heat and re-serve leftovers as desired.