Think back on the meals you ate growing up
Which ones stand out to you as unique to your family? Maybe they are simply uncommon spins on classic recipes, while others are dishes you’d never see on a restaurant menu or draw puzzled stares from friends when you mention them. In my family, Egg Gravy falls neatly into this category. While I wouldn’t ever claim that my family is the only one who has ever made this dish, I can certainly say that I have never run across a friend who had any idea what I was referring to.
My Biscuits and Creamy Egg Gravy is an homage to a favorite nostalgic dish from my childhood, with a healthy spin that fits both Keto and SIBO diets. While it certainly makes for a tremendous, hearty meatless option, I would be lying if I said it wasn’t also spectacular with a side of bacon.
What is creamy egg gravy?
Traditionally, Creamy Egg Gravy is usually comprised of a bechamel sauce that contains chopped hard-boiled eggs and simple seasonings. The gravy is them poured over biscuits or toast like a traditional breakfast gravy. It’s one of those meals you can throw together with truly limited ingredients and feel like you made something hearty and gourmet.
Growing up, we usually ate this on toast and 90% of the time it was made as a late-night dinner after rushing around from one of my sibling’s sporting events or extracurriculars. It was one of my mom’s go-to dishes when there was literally no time in the day to make it to the grocery store and not enough hours left in the day to sit down for a traditional meal before bed. As an adult, this is one of my favorite nostalgic comfort foods and on my Grain-Free Biscuits, makes for a great breakfast or dinner.
A little history for your palate
I was really interested if it was common in anyone else’s family because I had never come across this recipe outside my own house. I did a little Google sleuthing and found a Wiki entry for Creamed Eggs on Toast, whose basic components were really similar, with a few differences; namely the addition of capers or chopped pickle, which I do not add to mine.
According to my brief research, this original form of this recipe was first discovered in a cookbook from the late 1800s, and today is often served as a traditional Easter brunch dish. According to tradition, everyone in the family would donate 2 eggs from their Easter basket to make the gravy, resulting in a dish that often included remnant flecks of the rainbow of colors from the dyed eggs. While my family did not eat this dish specifically for Easter, I love the tradition behind the dish and welcome a little bit of rainbow Easter egg magic in my gravy.
A note for special diets
Keto Biscuits with Creamy Egg Gravy is grain-free, gluten-free, refined sugar-free, and friendly for Keto diets – coming in at only 6 net carbs per serving (1/2 cup creamy egg gravy + 1 grain-free cheddar biscuit).
I opt to use a lactose-free 1/2 & 1/2, which makes this dish friendly for SIBO diets. If lactose isn’t a problem for you, classic half & half works well too.Print
See this link for the Grain-Free Biscuits – 2 Ways (Classic and Cheddar) recipe ingredients. I used the Cheddar Biscuits for this recipe.
For the Creamy Egg Gravy:
This recipe should make enough gravy for about 7 biscuits. Note that a full batch of biscuits makes about 16, so you may consider doubling this gravy recipe if you are serving a crowd.
- 6 large hard-boiled eggs, chopped
- 1 1/2 cup half & half (I prefer this lactose-free option, but you can use classic as well)
- 1/2 cup chicken broth
- 1 tbsp arrowroot flour
- 1 tsp cracked black pepper
- 1/2 tsp sea salt
- small pinch ground nutmeg
- small pinch cayenne pepper (optional)
- 2 tbsp chopped chives (optional)
Hard-boiled eggs: This is my go-to way to make hard-boiled eggs, but feel free to use your favorite method. I know many who bake their eggs, or even use their pressure-cooker. You do you.
- Cover eggs in a large pot with water, then add a pinch of salt and a splash of white vinegar.
- Set on medium-high heat until eggs have come to a boil, then cover with lid and remove from heat for 15 minutes.
- After 15 minutes, drain all of the hot water and place eggs in an ice bath for 5 minutes, or until they have cooled enough to peel without burning your fingers.
- Chop eggs and reserve to the side.
For the Creamy Egg Gravy:
- Prepare the Grain-Free Biscuits. I chose to prepare the Cheddar Biscuits for this recipe, but you can use the Classic Biscuits if you prefer.
- In a small mixing bowl add the half & half, chicken broth, and arrowroot flour, whisking the ingredients together until well-combined.
- Add the mixing bowl ingredients to a large saucepan, over medium heat. Stir consistently until the gravy begins to thicken. Season with cracked black pepper, salt, nutmeg, and cayenne pepper.
- Add the chopped hard-boiled eggs to the gravy, folding them in gently until well combined.
- Turn heat down to ultra-low to keep the gravy warm until you are ready to serve it over the top of the biscuits.
- Once the biscuits are out of the oven, allow to cool for a few minutes then slice in half. Pour about a half a cup of gravy over the top of the sliced biscuit and enjoy. If you wish, I find that these are really good with a tsp of chopped fresh chives on top.
The nutrition facts for the Creamy Egg Gravy on its own is:
Serving: 1/2 cup, Cal: 165, Fat: 12g, Chol: 232mg, Sod: 223mg, Carb: 4g, Fib: 0g, Sug: 3g, Protein 8g
The nutrition facts below are for a 1/2 cup serving of Creamy Egg Gravy on 1 Grain-Free Cheddar Biscuit.
- Serving Size: 1/2 cup of Creamy Egg Gravy on 1 Grain-Free Cheddar Biscuit
- Calories: 310
- Sugar: 2 g
- Sodium: 365 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 273 mg