Prep 1 min
Cook 6 mins
The original recipe is old, very rich, and very high in fat/cholesterol. It was made with heavy cream. Although this adaption still is rich and not low fat by any means, it is lower than the original. I tried substituting something other than butter, but it just didn't give it the "right" taste. Please note the whipping cream is the stuff used to make homemade whipped cream. It is not the stuff in the tub or spray container.
- 2 large eggs
- 1 tablespoon butter
- 1 tablespoon flour
- 1⁄4 cup whipping cream, liquid (can sub. light or heavy cream for richer results)
- 1⁄2 cup skim milk
- seasoned salt, to taste
- black pepper, to taste
- In a 8 to 10 inch nonstick fry pan. Break both eggs and discard shells.
- Pierce egg yokes and cook egg until whites and yoke are no longer runny.
- You can lightly season eggs with the salt and pepper at this time, if you wish.
- Once finished, remove eggs from pan. Add butter to pan and melt completely.
- With heat on low to medium, Stir in flour slowly until completely incorporated with the butter.
- Next, slowly add in the whipping cream. You may have to smash the butter/flour mixture until this becomes smooth. Continue to watch the heat, you do not want this to boil, yet.
- Last, add the skim milk. Pour in a little at a time and mix thoroughly. At this time you can bring the heat up just a little. You want this mixture to get to a low boil. The boiling process is what will start to thicken the gravy.
- Once it thickens (I do not like super thick gravy) turn down the heat and add your seasoned salt and pepper. You can do one of two things with the eggs that you set aside. You can chop the egg up and throw it back in the gravy or place one egg on each plate and top it with the gravy. I like to do a piece of toast, top with the egg and the smother with the gravy.
How lucky am I to be the first to try this great recipe. I've always made gravy as DH LOVES biscuits and gravy and this is the creamiest, pretty and great tasting gravy I've ever made. I've alwas just used milk but the change to whipping cream threw it WAY over the top for something elegant and delicious. There is more calories and fat I'm sure, but the differance in taste and feel makes this one worth it. An awesome recipe. Made for PAC Fall 2011