A bit of verse for the limerick edition of the End of the Month Eggs on Toast Extravaganza! Note: to be recited aloud with Southern twang.
There once was a gal from Delicious,
Whose day job was seriously vicious.
Southern eggs did she want,
But alas Boss did haunt.
Three days late, but she gets what she wishes!
I love sausage. It’s absolutely death for a diet, even for South Beach because, well, it’s definitely not lean protein. Lounging on toasted white bread, topped with a fried egg and drowning in cream gravy (not a poached egg, and not Hollandaise – that’s a little to shee shee for us), it’s a dangerous Southern Fried Eggs Benny. *loosens belt*
Cream Gravy
Melt 4 tablespoons of butter in saucepan. Add about 4 tablespoons of flour and cook a few minutes over medium low-ish heat until it turns barely beige. Season with about 1 teaspoon of salt (and pepper if you’d like). Slowly pour in 1 to 1½ cups of milk, and keep whisking/stirring (4 to 5 minutes) until the flour/butter mixture is incorporated and it’s no longer (too) lumpy and bumpy. Add more milk (or even water) if it’s too thick. Pour over eggs or whatever needs a little gravy.
