- 2 pounds dandelions, washed, cleaned
- 4 eggs
- 1 cup milk, scalded
- Seasonings to taste
Boil dandelions in salted water for about 20 minutes. Drain off water. While dandelions are boiling, place eggs in separate pan and bring to boil. Simmer for 10 minutes. Drain off hot water from eggs and replace with cold water. Once eggs are cooled, shell them and cut into quarters. Put dandelions in stew pan and add milk and seasonings. Simmer for about 3 minutes. In serving, place 4 quarters of hard boiled egg on each portion.