Monday, September 12, 2011

Bacon 'n' Egg Gravy


  • 6 bacon strips, diced
  • 5 tablespoons all-purpose flour
  • 1 1/2 cups water
  • 1 (12 ounce) can evaporated milk
  • 3 hard-cooked eggs, sliced
  • salt and pepper to taste
  • 4 slices bread, toasted


  1. In a skillet, cook bacon over medium heat until crisp; remove to paper towels. Stir flour into the drippings until blended; cook over medium heat until browned, stirring constantly. Gradually add water and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bacon, eggs, salt and pepper. Serve over toast.

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