Egg Gravy for 2

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.

• Ready In: 7 mins
• Serves: 2

Ingredients

• 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

Directions

1. In a 8 to 10 inch nonstick fry pan. Break both eggs and discard shells.
2. Pierce egg yokes and cook egg until whites and yoke are no longer runny.
3. You can lightly season eggs with the salt and pepper at this time, if you wish.
4. Once finished, remove eggs from pan. Add butter to pan and melt completely.
5. With heat on low to medium, Stir in flour slowly until completely incorporated with the butter.
6. 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.
7. 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.
8. 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.