Easy Granny's Eggs

4 or 5 eggs
2 onions
3 Tbsp non-hydrogenated margarine such as Smart Balance
3 Tbsp flour
1 1/2 C. skim or low-fat milk
salt & black pepper to taste
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.

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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, black 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.