This recipe originated in the home of one of my brother’s closest friends in Galena Park. The base was a white sauce, which I’ve replaced with Pioneer Country Gravy mix to make it easier for bachelors and beginning cooks to prepare. Make up a full batch on the weekend and divide into 5 portions to use over the next week.
- 2 packets Pioneer Country Gravy Mix (2.7 oz each)
- 4 Cups water, divided use
- 10 hard boiled* eggs
- 2-3 slices bread or toast for each serving
Buy pre-boiled and peeled eggs or boil* and peel one day ahead of time.
Slice each peeled egg in half lengthwise. Remove the cooked yellow yolks and place them in a small bowl and mash to a fine texture with the tines of a fork or a pastry blender. Cover and save for final garnish.
Chop the whites into small pieces, and set aside for gravy.
Mix the gravy packets according to the package directions. Essentially, mix the dry gravy with 1/2 cool water per package and whisk to remove lumps. You can mix up both packets at the same time in the same bowl using 1 Cup cool water.
In a 3 quart pot, heat 3 Cups water on high heat (9 on a scale of 0-9) until it boils.
Pour the cool water gravy mix into the boiling water and whisk to combine. Remove from heat when the gravy thickens.
Add the chopped egg whites to the gravy and stir to combine.
To serve: Cover 2-3 slices of bread or toast with the egg white gravy and scatter the fine golden yolk bits across the top of the gravy.
Since you made a big batch, divide the gravy into 5 containers (the 1.5-2 Cup size) and the egg yolks into 5 smaller containers (the salad dressing size).
Refrigerate for 5 breakfasts over the next week.
*How to hard boil eggs
Place the eggs in a 3 quart pot. A larger pot is fine but if all you have is a smaller pot, you may only be able to boil 2-4 eggs at a time. You need 3-4 more inches of space between the water level and the top of the pot or your water will boil over.
Cover the eggs with water to 1 inch above tops of eggs. One knuckle = 1 inch; place the tip of your finger on the top of the eggs and add enough water to reach the first knuckle on that finger.
Place pot of eggs and water on stovetop. Turn heat to high. Cook 20 minutes. Turn off heat and remove from hot surface. Pour off the hot water and run cool water over the eggs. If you have ice handy, cool the hot eggs quickly in an ice bath (half ice, half water).
When the eggs are cool enough to handle safely, crack and peel the shells off the eggs.