BACON ‘N’ EGG GRAVY

BACON ‘N’ EGG GRAVY


6 bacon strips, diced
5 tablespoons all-purpose flour
1-1/2 cups water (12-oz.) can evaporated milk
3 hard-cooked eggs, sliced
salt and pepper to taste
4 slices bread, toasted


In a skillet, cook bacon over medium heat until crisp, remove to paper towels. Stir flour into drippings until blended; cook over medium heat until browned, stirring constantly. Gradually add water and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bacon, eggs, salt and pepper. Serve over toast.


Yield: 2 servings.