Recipe by Dorothy Stahl
This is a recipe given to me by my mother-in-law and a favorite of her husband and son. It is a tasty and easy one dish meal; well, two dish, if you count the potatoes as a dish. Good left over, too!
Top Review by Darkhunter
Way different! Wasn't too sure I liked them, but they kinda grow on you. I do think 3Tbs flour is just a little too much, because I found myself adding quite a bit of liquid. I guess I am from the old school and was looking for the "pot likker." Thnx for posting, though, Dorothy. Made for My-3-Chefs 2008.
- 6 -8 slices bacon, diced
- 1 medium onion, chopped
- 3 tablespoons flour
- 3 tablespoons sugar
- 1 teaspoon dry mustard (can use prepared)
- 1 large egg
- 1 cup water (may need to add more if too thick but the vinegar will add some liquid)
- 1⁄4-1⁄3 cup cider vinegar (according to your taste; we like 1/3)
- salt and pepper
- 2 -3 hard-boiled eggs
- 1 head escarole, chopped (or any tasty green)
Directions See How It's Made
- In a deep pot, brown diced bacon until crisp.
- Drain off all but 2 tablespoons of grease.
- (We actually leave all the grease in for flavor.) In bacon grease, cook onions until tender.
- You can just leave the bacon in the pot.
- Mix together the flour, sugar and mustard and add to the pot, stirring until well mixed with grease.
- Put the 1 egg into the cup of water and blend.
- Add slowly to the pot, stirring and cook until thick.
- Depending on the weather, you may need to add a bit more water.
- Add vinegar and salt and pepper to taste.
- Fold the chopped escarole into the sauce until the greens are well coated with the sauce and simmer until crisp tender.
- Slice the cooked eggs and arrange on top.
- Serve over boiled or mashed potatoes.