27 February 2012

Creamed Eggs on Toast

When I was a little girl we used to have biscuits and gravy for dinner sometimes (actually we had it when I was home over Christmas last year too). My mom makes fantastic baking powder biscuits and her sausage gravy always turns out better than mine does. It's pretty fantastic. When I went away to college (and actually occasionally before that as well) I would make biscuits and gravy or talk about them and people would always give me the weirdest looks as if they had never heard of putting gravy on biscuits before. It turns out this is must be some kind of Mid-western food that people on the west coast don't eat that often, or something. Weird. But I've made my peace with it and I feel like more people are familiar with biscuits and gravy.

What continues to amaze me are the variations on this meal that people are missing out on. Yesterday I was in my kitchen trying to figure out what to cook for dinner and found out that it is that awkward time in fridge-land when I need to go shopping and thus have a limited selection of foodstuffs. So since about all I have in my fridge is eggs and milk I decided that some nice creamed eggs on toast would be the perfect meal. Except why would I eat my creamed eggs on toast when I can have them on biscuits? So I made biscuits and then proceeded to make me some creamed eggs. At this point my roommates all got super confused. Think--biscuits and gravy only with hard-boiled eggs instead of sausage. It's fantastic. You don't even know what you're missing out on. And after you get used to the idea of creamed eggs on toast we can expand your horizons even more to chipped beef on toast. Apparently I really am a girl from the Mid-west even though I haven't claimed that in more than a decade. My favorite though was when I could hear one of my roommates trying to explain to her boyfriend that I'd made creamed eggs on toast for dinner. She was just so incredulous. I assure you it's not that weird. 

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