Ingredients
Scale
- 6–7 slices bacon
- 2 T. flour
- 2 T. sugar
- 2 T. vinegar
- 2 eggs
- some water
- salt and pepper to taste
- fresh dandelion greens*
- 2 hard-boiled eggs
Instructions
- Chop bacon in 1″ pieces and fry in pan. When it is crispy, drain on a paper towel.
- Dispose of the grease but keep about a tablespoon of it in the pan.
- In a bowl, mix together the flour, sugar, vinegar, and eggs. Add enough water to make a thin paste consistency.
- Stir this into the bacon grease and cook till thickened -gravy consistency.
- Add washed dandelion greens, stirring in just to wilt.
- Slice the hard-boiled eggs on top and crumble the bacon on top of the eggs.
- Serve over salt-water boiled potatoes, mashed if desired.
Notes
- *Harvest dandelion greens before the yellow flowers emerge. After they bloom, the taste of the greens becomes much more bitter.
Keywords: dandelion gravy, dandelion, gravy