Egg Gravy - a family tradition

This last Sunday was Easter. When Larry was growing up his momma would cook egg gravy on toast for Easter breakfast. Which she learned to do when she was a child. That tradition which started with Larry's family of 8 has now grown to where I know that Larry's(ours), Wayne's and Brenda's family all have egg gravy on Easter. What warms my heart is that it has passed on to Larry's and my children. Misty, Rachel and April have gotten together the last few years and have made it for their families, Shannon made it this year for Joshua and their kids. So the tradition continues. Michael and Emma will learn to make it too. Love it! Over the years we have changed it up a bit. Instead of toast we like it on biscuits. A couple of times we've added sausage. But no matter what it's eaten on or extra goodies that come with it's a must to have Egg gravy on Easter.

Ham and sliced oranges on the side with a drink of home made apple cider. Nothing better on a beautiful Easter morning celebrating the Resurrection of our Savior Jesus Christ. He died and lived again so that we may have eternal life. To that I'm eternally grateful.

Egg gravy

1/2 cup butter

3/4 cup flour

Melt butter is saucepan, add flour and stir with whisk till all lumps are gone. Cook for a couple of minutes to cook the flour. It helps get rid of the flour taste.

Add 4 cups milk and stir (whisk) continuously until thick. It gets to its thickest point when it begins to boil.

Add the hard boiled chopped eggs (12 - 15 or to your liking) and stir. Salt and pepper to taste.

Serve over toast or biscuits.