Reviewed: Nov. 20, 2010

This is almost like Creamed Eggs on Toast/Goldenrod Eggs. I doubled the bacon and eggs and made a roux out of the flour and butter. I did not need the full amount of flour. We thought this was good, but I'm glad that I doubled the eggs and bacon, as I think this would have been a very thin gravy. Next time, I think I'll use all evaporated milk (or half evaporated milk, half regular milk) and eliminate the water. After I tasted the gravy, I did add a couple shakes of red pepper flake. This served three very hungry boys, over whole wheat toast.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jun. 17, 2010

I first made this recipe in Home Economics class in the mid to late 60s...I loved it then and still make and love it now..I use sausage most of the time instead of bacon..Thanks for the trip down memory lane...

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Reviewer:

Ginger

Cooking Level: Intermediate

Home Town: Gastonia, North Carolina, USA

Living In: Poplar Bluff, Missouri, USA

Reviewed: Dec. 4, 2008

Good recipe. Better made without evaporated milk, I used skim. I like the addition of hard boiled eggs.

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Reviewer:

Nikki Lakey

Cooking Level: Intermediate

Living In: Pocatello, Idaho, USA

Reviewed: Jul. 13, 2008

If you think this recipe is GOOD the first day... just wait. The next day it's GREAT ! This recipe is so simple and absolutely wonderful. I didn't have evaporated milk so I used skim. Next time I'll try half skim and half evaporated and maybe throw in some leftover fried potatoes. Yes, will make it again and again !

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7 users found this review helpful