Egg 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.
The Original Classic Recipe
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 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!
More Breakfast Recipes
33 Breakfast Ideas You’ll Love, Killer Hash Browns, Breakfast Sausage Recipe, How to make Chorizo, Drop Biscuits, Shredded Hash Browns, Puff Pancakes, Breakfast Muffin French Toast, Buttermilk Biscuits & Gravy.
Egg Gravy Ingredients:
- 8 oz Bacon: Crispy and flavorful base
- 2 chopped Green Onions: Fresh, mild onion flavor
- 3 tbsp Flour: Thickens the gravy. Use Corn starch for Gluten free gravy
- 2 cups Milk: Creamy liquid base
- 3 Eggs: Adds richness and texture
- 1/2 cup Heavy Cream: Extra velvety finish
- Salt and Pepper to taste: Season to perfection
Instructions
- Prepare ingredients: Slice the bacon into 1/4-inch pieces and chop the green onions into scallions.
- Cook bacon and onions: Over medium-high heat, cook the bacon until crisp, then add the green onions.
- Make a roux: Separate the bacon and onions from the grease. Add flour to the grease, stirring until it thickens and darkens slightly.
- Add milk gradually: Pour in milk 1/2 cup at a time, whisking thoroughly to remove clumps. Allow the mixture to come to a light boil before adding more milk. Repeat until all the milk is incorporated.
- Add eggs: Stir in the eggs, cooking until fully combined and smooth.
- Finish with cream: Add heavy cream, then simmer until the gravy thickens to your liking.
- Serve: Pour the gravy over torn toast or your favorite biscuits for a hearty breakfast.
Be sure to watch the short video tutorial and I’ll show you exactly how to make this delicious Egg Gravy.
Recommendations
Skillets, Pots & Pans, Knives, Cutting Boards
