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Bacon 'n' Egg Gravy
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6 bacon strips, diced
5 tablespoons all-purpose flour
1-1/2 cups water
1 can (12 ounces) evaporated milk
3 hard-cooked eggs, sliced
Salt and pepper to taste
4 slices bread, toasted
In a skillet, cook bacon over medium heat until crisp; remove to paper towels.
Stir flour into the drippings until blended; cook over medium heat until browned,
stirring constantly. Gradually add water and milk. Bring to a boil; cook and stir
for 2 minutes or until thickened. Add bacon, eggs, salt and pepper. Serve over
toast.
Yield: 2 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |