My husband, Ron, created this wonderful bacon gravy. It's home-style and old-fashioned. Sometimes we ladle the gravy over homemade biscuits. Served with fruit salad, it's a great breakfast.
Ingreadient:
- 6 bacon strips, diced
- 5 tablespoons all-purpose flour
- 1-1/2 cups water
- 1 can (12 ounces) evaporated milk
- 3 hard-boiled large eggs, sliced
- Salt and pepper to taste
- 4 slices bread, toasted
Direction:
- 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.
