My daughter Hannah absolutely loves biscuits and gravy. Usually we (she likes to help) make sausage gravy, but sometimes we run out of sausage. When that happens we make egg gravy. My mother-in-law makes this and calls it “Eggs ala Golden Rod.” Here’s how I do it.
- 4-5 eggs
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- milk (whole)
- salt
- pepper
- nutmeg
Cover the eggs with cold water in a sauce pan. Cover and bring to a boil. Turn off the burner and let it sit on the burner for 10 minutes. Drain and cover with cold water. Let cool for 5-10 minutes before peeling.
Melt the butter in a sauce pan on medium-low heat. Whisk in the the flour. This is called a roux. Turn up the heat to medium and let it bubble for at least a minute while whisking gently. This eliminates the flour taste. Continue whisking and pour in some milk. Bring to a gentle simmer until it thickens. Whisk in additional milk to obtain desired consistency.
Chop eggs and add to gravy. Season with nutmeg, salt, and pepper or use your favorite seasonings. Shari is partial to garlic.
Serve over whole wheat biscuit.
Compliments on your egg gravy (or would that be compliments to Mrs. Jones?) Whatever the case, the family loved it
helo do
you know do mashed potato gravy