Bacon ‘n’ Egg Gravy
Total TimePrep/Total Time: 20 min.
- 6 bacon strips, diced
- 5 tablespoons all-purpose flour
- 1-1/2 cups water
- 1 can (12 ounces) evaporated milk
- 3 hard-boiled large 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.
Nutrition Facts1 serving: 905 calories, 55g fat (23g saturated fat), 396mg cholesterol, 1066mg sodium, 59g carbohydrate (22g sugars, 2g fiber), 38g protein.
Oct 16, 2019
My grandmother made her gravy this way. She didn’t make the standard over peppered sausage gravy you get every where. Was surprised to see this. I love this gravy and am happy to see someone else is making it. Reminds me of my grandmother every time I make it.
May 31, 2011
used regular milk......couldn't afford the calorie count often - but, for a treat - I'll do it again! Thanks