Bacon ‘n’ Egg Gravy
My husband, Ron, created this wonderful bacon and egg gravy. It's home-style and old-fashioned. Sometimes we ladle the gravy over homemade biscuits. Served with fruit salad, it's a great breakfast. —Terry Bray, Winter Haven, Florida
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.
Originally published as Bacon 'n' Egg Gravy in Reminisce March/April 2003