Egg Gravy
Description
Yep, that's right, egg gravy. It's a Southern dish that's easy and quick to make with just a few simple ingredients. Serve it hot over biscuits or toast.
Ingredients
3 strips thick-sliced bacon, diced
1/2 c. all-purpose flour
1 T. vegetable oil
3 eggs, beaten
1/2 c. low-sodium chicken broth
3 c. whole milk
salt and black pepper
hard-cooked eggs, sliced, optional
Directions
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Coat the bacon in the flour; separate the pieces; reserve remaining flour.
Add the oil in a saucepan; add the coated bacon; brown the bacon over medium heat until crisp, about 5–7 minutes.
Transfer the bacon to a paper towel lined plate. Reserve drippings in saucepan.
Add the beaten eggs to the drippings while gently stirring, allowing curds to form, about 2–3 minutes; stir in reserved flour.
Slowly whisk in the broth until gravy thickens, about 5–7 minutes. Gradually whisk in milk until incorporated, about 3 minutes. Stir the bacon into the gravy. Season with salt and pepper.
Garnish gravy with sliced hard cooked eggs, if desired.
Makes 3 1/2 cups, 8 servings.
*The gravy has a very light feel but has a propensity to continue thickening, so a little warmed milk stirred in fixes it.