OLD TIME KENTUCKY BACON MILK GRAVY FOR BISCUITS
I grew up with this gravy! Everyone has heard of sausage gravy. Well, it don't compare to this! After frying your bacon for breakfast, use the bacon dripping to make true Kentucky biscuit gravy. Fattening? Oh yeah, you better believe it! Worth it? Yes! Pour over biscuits and serve with crispy bacon and eggs in any style.
Provided by Tess DeFevers Ehling
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
- Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.
Nutrition Facts : Calories 190 calories, Carbohydrate 11.8 g, Cholesterol 22.4 mg, Fat 13.1 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 5.9 g, Sodium 469.4 mg, Sugar 7.6 g
SOUTHERN EGG GRAVY
Provided by Claire Robinson
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Add the turkey fat to a large pot over medium-high heat. Add the shallots and saute until translucent. Whisk in the flour and cook until medium golden brown in color, about 3 to 4 minutes. Slowly whisk in pan the drippings with the stock and bring to a boil, then reduce the heat. Simmer until thick or until desired consistency is reached, about 10 to 15 minutes. Stir in the chopped egg and season with salt and pepper, to taste, if needed. Serve alongside that big beautiful bird!
CREAMY BACON GRAVY
Steps:
- Brown bacon in a large skillet until crisp.
- Remove bacon and leave 2 tablespoons bacon fat in the skillet.
- Whisk flour into the bacon fat and cook 1 minute.
- Add milk a little bit at a time, stirring after each addition.
- Bring to a boil, reduce heat, and simmer until thick and bubbly.
- Crumble bacon and stir into the gravy. Season with salt and pepper to taste.
- Spoon over biscuits for serving.
Nutrition Facts : Calories 272 kcal, Carbohydrate 9 g, Protein 10 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 41 mg, Sodium 344 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 12 g, ServingSize 1 serving
BACON GRAVY FOR BISCUITS
Nothing makes biscuits better than being smothered in a Southern-style bacon gravy. Delightful!
Provided by Nikki Lakey
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- Bake biscuits according to package directions.
- Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes. Remove bacon to a paper towel lined plate and keep the grease in the pan. Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened. Crumble the bacon into the gravy and season with salt and pepper before serving.
- Split biscuits in half, top with gravy, and enjoy!
Nutrition Facts : Calories 281.6 calories, Carbohydrate 31.4 g, Cholesterol 15.5 mg, Fat 12.8 g, Fiber 0.6 g, Protein 9.7 g, SaturatedFat 4 g, Sodium 841.6 mg, Sugar 6.4 g
BACON 'N' EGG SANDWICHES
I came across this unique grilled combo when I was digging in my mom's recipe box. The crisp bacon, hard-boiled eggs and crunchy green onions make these cozy sandwiches look impressive when company drops by for lunch. Best of all, they're a snap to assemble. -Ann Fuemmeler, Glasgow, Missouri
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread sour cream over 4 bread slices; top with green onions, cheese, eggs, bacon and remaining bread. Spread outsides of sandwiches with butter., Toast sandwiches until golden brown and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 461 calories, Fat 27g fat (13g saturated fat), Cholesterol 137mg cholesterol, Sodium 887mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
CRISPY OVEN BACON AND EGGS
Bacon browns and crisps evenly in the oven without the hassle of flipping slices on the stovetop, while eggs can oven-fry alongside for perfect sunny-side-up runny yolks and tender whites. The oven's encompassing heat helps egg whites set on top before the yolks start to stiffen. Make sure to have the eggs sit at room temperature before cracking them into the hot pan: It ensures they'll cook quickly and evenly.
Provided by Genevieve Ko
Categories breakfast, brunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
- Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
- Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
- Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.
EGG GRAVY
My Aunt was having this the other night. This is an old time recipe. If you were born in the 1920's you may have been served this as a child. Fry some sausage or bacon to go along with this.
Provided by Charlotte J
Categories Sauces
Time 9m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat milk.
- Beat eggs, flour and a little salt.
- When milk is hot, add a few tablespoons of hot milk to the egg mixture to temper the eggs.
- Then pour and stir the tempered egg-flour mixture into the milk.
- Cook until thick.
- Pour over toast or bread.
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