Traditional Egg Gravy on Toast

Spring is here! Soon you may find yourself with a basket full of hard-boiled eggs, so I thought it was the perfect time to share one of my favorite all-time comfort foods... Egg gravy.

Sounds kinda Ewww, huh?! It sooo is not! It's simple, easy, and you probably already have everything in your home you need to make it.

I've heard this became a popular dish during the Great Depression because it is inexpensive and can easily be adjusted to feed a large family (Easter morning maybe?!). I grew up with my mom making this for us and it's still one of my favorites! I hope you enjoy!

You will need:

1tbsp butter

1tbsp flour

2 hard boiled eggs, chopped

1/4 tsp dry mustard powder (or a squirt of yellow mustard)

1 c milk (I use 1%... It doesn't really matter)

Salt and pepper, to taste

 

This is a basic white gravy recipe. Start by melting the butter in a sauce pan and adding the flour. Mix it together and let it cook a bit to form a roux and cook off that starchy flour taste.

Add milk and bring to a simmer. The hotter it gets the thicker you will notice the gravy become; it will thicken even more when it cools. Add salt and pepper to taste, add mustard. Add the chopped egg. The egg should warm through very quickly. Spoon over toast!

Tips:

I prefer Texas toast, but this would be equally good over regular toast, English muffins, or hash browns.

Taste the gravy as you go... It's easy to over salt or put too much mustard in if you don't taste while you cook!

You can add chopped-up bacon, crumbled sausage, dill, or fresh rosemary to the gravy! It wont be the traditional style, but damn tasty!!

Don't have hard boiled eggs? Don't want to take the time to boil any?! That's fine, just use scrambled. It will be nearly as good, maybe better, if that's your thing!

 

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Bacon Maple Braised Brussels Sprouts

 

3/4 lb Brussels sprouts, rinsed, outer leaves pulled, quartered

2-3 slices of thick cut bacon, smoked/peppered/anything but maple

2 tbs butter

Salt and pepper

1/4c pure maple syrup (don't bother using fake syrup aka maple-flavored high fructose corn syrup, it will NOT be delicious.. It will be a sugary-gooey overpowering disaster)

Fried onion crisps for garnish. I used Trader Joe's, French's would be fine.

 

Chop bacon into small pieces. Render down in a non-stick sauté pan. Remove bacon bits and set aside. Add butter to the bacon drippings in the pan, add Brussels sprouts. This is the key to the recipe... Don't stir this too much! Give it a quick toss to coat and then leave it to braise on med-high. Give it a little shake and a toss every five minutes. You want parts of the sprouts and the leaves to get a nice sear on them. It adds to the flavor.

After 20-25 minutes check for tenderness. If the sprouts are near fork-tender go ahead and add the bacon back in, turn the burner to med-low. Add syrup. Let it bubble and simmer for at least 5 more minutes. Salt and pepper to taste.

Serve when ready and lightly sprinkle with fried onions as garnish.

Enjoy!

 

 

 

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