{"id":1526,"date":"2014-06-06T16:30:35","date_gmt":"2014-06-06T23:30:35","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1526"},"modified":"2019-02-11T13:49:07","modified_gmt":"2019-02-11T20:49:07","slug":"egg-gravy-for-breakfast","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/egg-gravy-for-breakfast\/","title":{"rendered":"Breakfast Egg Gravy with Bacon"},"content":{"rendered":"

\"Egg<\/a>Egg Gravy Family Recipe!<\/h2>\n

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.<\/p>\n

\"IMG_0768\"<\/a>The 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!<\/p>\n