Great Depression Egg Gravy on Hard Toast (Chambers and Charm Kitchen)

Ingredients

• 2 tbsp bacon grease, or butter (for the egg gravy)
• 2 tbsp all-purpose flour (she uses White Lily) (for the egg gravy)
• Generous salt and black pepper, roughly 1/2 to 3/4 tsp salt and 1/2 tsp pepper to start (for the egg gravy), to taste
• 2 cup whole milk, or water the Depression way (for the egg gravy)
• 4 each large eggs (use 2 for a lighter version or up to 6 for extra eggy) (for the egg gravy)
• 4 slice bread (4 to 6 slice) (for the hard toast)
• Butter for spreading (for the hard toast), to taste

Instructions

1. 1

   Hard toast: Butter the bread, lay it on a sheet pan and bake for 10 to 15 minutes until crisp and golden.

   10 min
2. 2

   Heat a cast iron skillet over medium heat. Add the bacon grease and let it melt.

3. 3

   Add the flour and stir until it forms a paste. For a white gravy, stop there. Cook it longer if you want a brown gravy. Keep the heat at medium.

4. 4

   Season generously with salt and pepper.

5. 5

   Pour in the milk and keep stirring until it thickens. Don't turn the heat up and don't let it catch on the bottom.

6. 6

   When the gravy is almost as thick as you want it, crack the eggs right into the pan.

7. 7

   Don't stir. Let them sit about 1 minute until the whites are no longer see-through.

8. 8

   With a spoon, gently pull the set whites away from the yolks and stir them through the gravy, leaving the yolks whole. Let it cook about 1 more minute, until the whites are fully cooked and the gravy is the thickness you like.

9. 9

   Turn the heat off. Break the yolks and stir them in well. The leftover heat cooks them gently and makes the gravy creamy and slightly yellow.

10. 10

    Taste for salt and pepper, then serve right away over the hard toast, with bacon and sliced tomatoes.