| | Directions | | In a large skillet, sauté ham and onion in butter for 3-4 minutes or until onion is crisp-tender. Stir in bouillon, Worcestershire and pepper. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in eggs and parsley. Split warm biscuits in half horizontally; top with ham mixture. |
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| Ingredients | | - |  | 1 cup cubed fully cooked ham |
| - | | 1/4 cup chopped onion |
| - | | 3 tablespoons butter |
| - | | 1/2 teaspoon chicken bouillon granules |
| - | | 1/2 teaspoon Worcestershire sauce |
| - | | 1/8 teaspoon pepper |
| - | | 3 tablespoons flour |
| - | | 1 3/4 cups milk |
| - | | 3 hard cooked eggs, chopped |
| - | | 1 tablespoon minced, fresh parsley |
| - | | 1 package biscuits |
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