Tuesday, December 27, 2011

Egg Gravy

Don't let the name of this dish bother you, it really is a delicious, warm hearty meal and our traditional family holiday breakfast! It's a white country gravy with sliced hard boiled eggs, served over toast. My brother's family likes to top it with mexican chile to spice it up. This is one of my recipes where there are no documented measurements...some of this, some of that. I watched my mother make it growing up as my kids have watched me.

You will need -
Hard boiled eggs
All purpose flour
Salt & pepper to taste
Toasted bread

Melt the butter in a heavy bottomed sauce pan over medium heat. Add the flour to make a roux, whisking constantly. As soon as you have a nice thickness to your base, start adding milk, stirring and adding more as the mixture thickens bringing to a boil to lose any 'floury' taste, until consistency is to your liking. If at the end (before you add the eggs) your gravy is too thin, mix more flour with milk in a cup with a fork until smooth and thick but pourable. Add to pot, whisking so it doesn't create lumps. Season with salt and pepper, slice, chop or dice the eggs, add to gravy. Gravy will thicken as it rests, so make just a bit thinner than you would like it to be as you serve.Toast (we like a good whole grain bread) your favorite bread, spoon a generous amount of gravy over the toast and serve immediately.
PS...to give you an idea, to feed our family of 10 the approx amounts are 2 sticks butter, 15 heaping tablespoons of flour, a gallon of milk, 30 eggs and a couple of loaves of bread!
As you are making your gravy, have someone peeling and chopping the eggs, toasting the bread and making the coffee! Don't worry about cold toast, the gravy will warm it right up.

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