Ingredients:
2 oz (about 4T) butter or bacon drippings
2 oz (about 6T) all purpose flour
16-24 oz (about 2-3c) whole milk
a heavy pinch of salt
fresh ground black pepper to taste
1 dozen large hard-boiled eggs, peeled and chopped (or leftover Easter Eggs that were promptly moved back to the fridge after the hunt!)
6-12 slices of toasted bread
Directions:
*In a 3 quart saucepan over medium-low heat, cook the flour in the fat, stirring frequently, until the mixture is a golden brown and it smells toasted, about 5-7 minutes.
*Stir in the first 2 cups (16 oz) of milk, and season with salt and pepper, and bring this mixture to a boil. It should thicken to a hearty gravy.
*After it comes to a boil, reduce heat to low, and fold in chopped boiled eggs. Stir until warmed through.
*From here, if you like your gravy a little thinner, stir in a little more milk at a time, bringing the gravy back to a slow simmer each time, until it is at your desired consistency.
*Serve over toast and enjoy!
NOTE: Using leftover Easter Eggs in this recipe, especially ones that may have cracked a bit in the dyeing process, will add a fun and colorful (even psychedelic) twist to this great breakfast dish!
Presented by: Shawn Banks, Century Harvest Farms
Date: April 6, 2015
