Yeah, you heard that right, EGG gravy. This homestyle recipe is the best-kept secret in American regional cooking. Nan’s Egg Gravy is a revelation of simplicity; one can imagine this skillet recipe being cooked on a potbelly stove at the old homestead.
Hot and fresh, this gravy has a velvety texture that’s
surprisingly airy and light. Be sure to set some aside for biscuits in the morning after Thanksgiving; trust us — it’s just as good on biscuits!
Makes
8 servings (3½ cups)
Total Time
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Ingredients
COAT:
ADD:
Test Kitchen Approved
This gravy has a very light mouthfeel but has a propensity to continue thickening;
a little warmed milk stirred in fixes that.
Instructions
Coat bacon with flour, separating
the pieces; reserve remaining flour.
Brown bacon in oil in a saucepan over
medium heat until crisp, 5–7 minutes.
Transfer bacon to a paper-towel-lined
plate. Reserve drippings in pan.
Add eggs to drippings while gently
stirring, allowing curds to form,
2–3 minutes; stir in reserved flour.
Slowly whisk in broth until gravy
thickens, 5–7 minutes. Gradually whisk
in milk until incorporated, 3 minutes.
Stir bacon into gravy; season with
salt and pepper. Garnish gravy with
sliced eggs
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 147
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 84mg 28%
Sodium 146mg 6%
% Daily Value*
Carbs 11g 3%
Protein 8g
*Percent Daily Values are based on a 2,000 calorie diet.
