More Great Recipes: Eggs

Loretta's Famous Egg Gravy


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Member since 2013

Serves 4 | Prep Time 15 | Cook Time 15

Ingredients

White Sauce

2 Tbsp. Butter
2 Tbsp. Flour
1 c. milk
Salt and Pepper to taste. I add some garlic too.


Scrambled Eggs

8 Eggs
2 Tbsp. water or milk
2 Tbsp. Butter

Condiments:
Scallions
Shredded Cheddar
Crisp smoked bacon
Sauteed Mushrooms
Sliced Green Olives
Sauteed Kale with onions and smoked bacon


In a small saucepan over medium heat, melt butter.


Add flour and stir until the butter and flour are well combined.


Pour in milk, stirring constantly as it thickens.


Add more milk depending on desired consistency.



Heat butter to foaming pour in beaten eggs. Cook until soft curds form



Stir scrambled eggs into the white sauce.


Serve over bread of your choice toasted in the oven to give it extra crunchiness. Butter the toast and spoon the “gravy” over the toast.



This dish is complete like this, but Mom always had tons of condiments so everyone could customize their own. Here are some favorite topping ideas, but of course use your imagination as well


Pairs Well With


Notes

Mom was great at making something from nothing and also jazzing up the ordinary to make it gourmet. One of her creations came from her days in boarding school. The food wasn’t always the best, but she fondly remembered a simple dish they served in the cafeteria called Egg Gravy. It’s basically creamed eggs on toast…doesn’t sound too appealing right. Well it’s turned into a family favorite loved by all. The condiments make it extra special, you’ll love it. My twist is adding some kale as a side. Everyone in our family loves this. It was a hands down for brunch or even a quick dinner.

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