Put the eggs in cold water with salt in a pan and boil approximately 15 minutes. Drain and put ice water in the pan so the eggs will be easier to peel.
Peel the eggs and set aside.
Fry the bacon until crispy and remove from the pan. Drain on paper towels.
Add the chopped onion to the bacon grease and saute until transparent.
Crumble the bacon and chop the eggs and add to the skillet with the onion.
Add flour and stir until flour has browned a little bit.
Add the milk and cook on medium until it thickens like gravy. You may need to add some water if it gets too thick. If it is too thin, make a thickening with 1 T. flour and a little bit of water and pour in to gravy and let thicken. Add the salt and pepper to taste.
You can either put this over toast or biscuits but we always just used toast.