Appalachian Skillet Tomato Gravy over Scrambled Eggs
The Southern Morning: Quick Starts to Weekend Lingering
A well-seasoned cast-iron skillet holds a slick of leftover bacon grease where the flour blisters, stretching a can of crushed tomatoes into a massive breakfast, streamlined so you can pull it off in fifteen minutes on a Tuesday. A true Appalachian tomato gravy isn't some pale imitation of marinara; ladled hot over soft, buttery scrambled eggs, the smoky tang of the tomatoes cuts straight through the richness of the curds. Pour the gravy hot and eat it before it sets.
Ingredients
- bacon grease3 tbsp
- yellow onion1/4 cup
- all-purpose flour3 tbsp
- chicken broth1 1/4 cup
- canned diced tomatoes14.5 oz
- kosher salt1/2 tsp
- black pepper1/2 tsp
- granulated sugar1/4 tsp
- eggs8 large
- unsalted butter2 tbsp
- whole milk1 tbsp
Method
- 01
Build the flavor base.
Place a medium cast-iron skillet over medium heat, add the bacon grease, and sauté the diced onion for about three minutes until softened.
- 02
Cook the raw flour out of the roux.
Sprinkle the flour directly over the hot bacon fat and whisk constantly for two to three minutes until it turns a light, golden-blonde color and smells slightly nutty.
- 03
Hydrate the gravy.
Slowly pour in the chicken broth, whisking constantly as you pour so the starch hydrates into a perfectly smooth base without clumping.
- 04
Introduce the tomatoes.
Pour in the entire can of tomatoes with their juices, add the salt, pepper, and sugar, and simmer gently over medium-low heat for five to seven minutes until the gravy beautifully coats the back of a spoon.
- 05
Scramble the eggs.
While the gravy simmers, vigorously beat the eggs with the milk, melt the butter in a non-stick skillet over medium-low heat, and cook the eggs slowly into soft, pillowy curds.
- 06
Serve the Southern way.
Divide the soft scrambled eggs among warm plates and generously ladle the hot tomato gravy directly over the top.
Notes
Bacon grease substitutes.
If you do not keep a jar of bacon drippings on the stove like a Southern grandmother, melt two tablespoons of butter with one tablespoon of neutral oil to prevent burning, and add a dash of smoked paprika.
Adjusting the consistency.
The gravy will set up thick as it cools in the refrigerator. When reheating, simply place it over medium heat and whisk in a few tablespoons of water or stock to return it to a silky consistency.
From Cook Southern Food.