4 or 5 eggs
3 Tbsp non-hydrogenated margarine such as Smart Balance
3 Tbsp flour
1 1/2 C. skim or low-fat milk
salt & pepper
pinch of nutmeg if desired
1 Tbsp chopped parsley or sprinkle of dried parsley
chopped bacon or ham, or crumbled sausage (optional)
Cover eggs with cold water. When they come to a full
rolling boil, turn medium low for ten minutes.
While eggs cook, melt margarine in a skillet. If using uncooked
meat, add now. Add onions. Stir, and cook on medium head until
onions are soft and golden. If using cooked chopped meat, add it
now. Add flour, salt, pepper and nutmeg if desired, and blend well. Set aside to cool a bit while you peel the eggs.
Add milk slowly, stirring so it doesn't lump. Bring to a boil to
thicken. If too thin, boil, stirring constantly. If too thick, add a
little more milk.
Cut eggs in quarters, and pour gravy over them. Garnish with
parsley and a bit more black pepper, if desired.