Stretching meals and thrifty cooking were two of my Mother’s kitchen talents, inherited no doubt from her Mother when times were leaner and not as easy as they are now. Even though Egg Gravy over toast or biscuits was technically an economically driven meal, it was one of my favorites as a child. If you keep chickens or have a cow or goat for milk, this simple meal becomes even more thrifty as your main ingredients are things you already produce yourself. It’s also an easy way to use up eggs when you have an excess. Below is my Mother’s recipe which included only eggs and salt and pepper in the gravy. Other things could be added, meat, onions, etc. but I just don’t think it would be the same!
Old Fashioned Egg Gravy
3 Tablespoons Butter
3 Tablespoons All-Purpose Flour
1 teaspoon Salt
1/2 teaspoon ground Pepper
1 – 1/4 Cup Milk
Hard boil 4 eggs, cut into halves and set aside. Melt butter in a saucepan over low heat and stir in flour. Cook flour and butter, stirring constantly for about 3 minutes. Reduce heat, add salt and pepper and gradually stir in milk. Continue to stir until the sauce thickens, using a fork to work out lumps if necessary. Simmer gently for 3 to 4 minutes. Taste for seasoning then fold in the eggs. Heat through quickly and serve over toast or biscuits.