Breakfast Egg Gravy with Bacon

Egg GravyEgg Gravy Family Recipe!

Here’s a recipe that has been in my family for years, and we call it Egg Gravy.  As you may or may not have guessed, it is a Breakfast gravy we traditionally serve over hand torn pieces of toast instead of biscuits.  I’ve changed the recipe a little bit over the years but in my opinion, I’ve stepped in up a bit and made it even better; more of a restaurant quality.  It’s very similar to the idea of a Sausage based Breakfast Gravy, but instead of using sausage, we use Bacon. with the added bonus of scrambled eggs; which is why this recipe is called, Egg Gravy.

IMG_0768The interesting factor is the traditional Egg Gravy recipe doesn’t have any meat in it at all.  Though I did mention that bacon is at the heart of my recipe, there isn’t any in the original.  However, bacon grease is used as a starter to make a Roux.  Then you just add milk and eggs and stir until it thickens, and voila, you have Egg Gravy.  My recipe however, does in fact use bacon.  You can even add sausage with it as well if you’d like or replace it altogether.  It doesn’t matter.  As long as you follow the basic fundamental rule when you are making gravy, and that is to stir, stir, stir and don’t burn the bottom of your gravy.  If that happens, it’s over.  The burnt flavor will spread like a contagion and ruin the entire Egg Gravy.  So take the time to babysit your Breakfast Gravy for a measly 10 minutes with a constant stir and praise shall be your everlasting reward!

Egg Gravy Ingredients:

!/4 pkg of Bacon
2 Chopped Green Onions
3 tbsp Flour
2 cups Milk
3 Eggs
1/2 cup Heavy Cream
Salt and Pepper to taste (Pepper is usually 1 tsp but the salt will depend on your tastes)

Slice your bacon into 1/4 inch pieces and chop the Green Onions into Scallions.  Over medium high heat cook the bacon thoroughly, then add the onions.  Separate the bulk from the bacon grease and add the flour to make a Roux.  Once it becomes thick and darkens a bit, add the milk a half cup at a time.  Bring the gravy to a light boil before you add each half cup and whisk the clumps of flour that thicken in the milk until the mixture becomes smooth.  Go back and forth like this until the milk is gone, then add the eggs.  Once you’ve stirred in the eggs and they are cooked add the cream and simmer until it thickens for the last time.  Serve Egg Gravy over Hand Torn Pieces of toast or your favorite biscuits.

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Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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