Total Time
1hr 25mins
Prep 40 mins
Cook 45 mins

This is an odd little recipe that my family has always made around Easter. It's great served over toast, biscuits, an english muffin, or bagel. This is a lightened recipe, as the original was far too heavy.

Ingredients Nutrition

Directions

  1. Combine cornstarch with 1/4 cup of half-and-half; set aside.
  2. Heat remaining half-and-half over medium heat until hot, but not boiling.
  3. Add margerine salt, pepper, paprika, parsley, and cornstarch mixture; stir constantly until thickened.
  4. Add eggs and meat; stir until blended.
  5. Allow to heat thoroughly before serving.
Most Helpful

My grandmother when she was alive made a egg gravy that was to die for. And i wish i had gotten the recipe from her before she passed away. I saw this recipe and thought "WHY NOT" Well i have to say it was pretty close to the gravy my grandmother made so thankyou very much. Will add this to my growing list of favorite recipes.

Bluenoser January 19, 2009