Ingredients for Egg Gravy For 2
- 2 large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 cup heavy whipping cream
- 1/4 cup skim milk
- Salt and pepper to taste
- Black Pepper
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How to Make Egg Gravy For 2
- Heat an 8-10 inch nonstick skillet over medium heat.
- Crack 2 eggs into the skillet and discard the shells.
- Gently pierce the egg yolks with a fork. Cook until the whites are set and the yolks are no longer runny (about 3-4 minutes).
- Season the cooked eggs lightly with salt and pepper, if desired.
- Remove the cooked eggs from the skillet and set aside.
- Add 2 tablespoons of butter to the skillet and melt completely over low heat.
- Gradually whisk in 2 tablespoons of flour, ensuring no lumps form. Cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly.
- Slowly whisk in 1/4 cup of heavy whipping cream, continually stirring to prevent lumps.
- Continue stirring until the sauce is smooth and creamy.
- Gradually whisk in 1/4 cup of skim milk, a little at a time, until fully incorporated.
- Increase the heat to medium-low and bring the gravy to a gentle simmer.
- Simmer for 1-2 minutes, or until the gravy has thickened to your desired consistency.
- Reduce heat to low. Season with salt and pepper to taste.
- Chop the cooked eggs and stir them into the gravy, or place one egg on each serving of toast.
- Spoon the gravy over the eggs and toast, if using. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
0g
Fat
60g
Carbs
2g
