Egg Topped Hash Browns with Bacon Gravy
A Delicious Gourmet Feel, Without All The Work
Want something delicious for breakfast? Try this egg topped hash browns with bacon gravy.
It’s toasty hash browns with perfectly cooked scrambled eggs and a bacon gravy with black pepper. This is the ultimate breakfast for special mornings.
This breakfast feels gourmet but does not require a lot of work. I love to buy the frozen hash brown patties from Aldi.
I usually have these on hand for the winter months when we seem to take extra time for breakfast. This recipe will impress your family or guests.
You are going to love these egg topped hash browns with bacon gravy. Once you make them one time, they will be a regular in your house all the time.
There’s a recipe card with all of the instructions at the end of the post but first I’ve got some tips and pictures to take your breakfast game to the next level!
Don’t Be Scared Of The Gravy
The gravy is the only part of this recipe that may intimidate some people. I am here to tell you that there is nothing to be afraid of when it comes to making this bacon gravy.
It is easily fixed if it ends up too thick by adding some extra milk and whisking it in.
Additionally, if the gravy is too thin you can add a little bit of extra flour and whisk to thicken this up. You will know the gravy is perfect when it coats the back of a spoon.
Master This and Master ALL The Gravies
Once you master this gravy you can make any of my gravy recipes. Some of my favorites are my Smothered Pork Chops and my Make Ahead Turkey Gravy.
I love a good gravy meal and I think Breakfast Gravies need to be a new thing!
Make Ahead and Save Time
You CAN make this gravy ahead of time and reheat it on the stove or in the microwave. You must stir this often to keep it from burning.
You can also add a little more milk when reheating to thin this gravy out.
Bacon In A Cold Pan
Adding the chopped bacon to a cold pan helps your stove from getting super messy. Make sure when you are cooking up this bacon that it gets extra crispy.
Give the bacon adequate time to drain on some paper towels so that it is not too greasy when you add it to the gravy.
Egg Topped Hash Browns With Bacon Gravy
Something delicious for breakfast. Egg topped hash browns with bacon gravy. Toasty hash browns with perfectly cooked scrambled eggs and a bacon gravy with black pepper. This is the ultimate breakfast for special mornings.
Ingredients
- 4 to 6 large eggs
- 2 tablespoons of salted butter
- 1 cup of heavy cream, plus 2 tablespoons of heavy cream (divided)
- 1 cup of whole milk
- 4 ounces of thick cut bacon, approximately 6 to 8 slices
- 4 to 6 frozen hash brown patties
- 2 tablespoons of flour
- 2 tablespoons of reserved bacon drippings
- Approximately 1.5 teaspoons of black pepper
- Approximately 2 teaspoons of coarse salt
- 2 teaspoons of dried parsley
Instructions
- Cut the bacon into smaller, bite sized pieces. Add to a cold skillet and turn on the heat and cook until crispy. Remove the bacon from the pan and let drain on a plate with some paper towels.
- Drain the bacon fat from the pan but reserve approximately 2 tablespoons of the bacon fat.
- Place your hash brown patties in the oven and cook according to package instructions.
- In a sauce pan or small soup pan (the smaller the pot, the better), melt your 2 tablespoons of butter, crack your eggs in a bowl and add a tablespoon of warm water. Whisk your eggs with the water, melt the butter in the sauce pan, and then slowly add your eggs. Keep the heat fairly low and stir the eggs constantly with a wooden spoon. This will take some time but don't give up, keep stirring and the eggs will start to come together as scrambled eggs. At the end of coking add the tablespoon of heavy cream and a pinch of salt and pepper. Cover the eggs and set aside or keep on VERY LOW heat.
- In the same skillet that you cooked the bacon in, add the 2 tablespoons of the bacon fat. Sprinkle the flour in the bacon fat and whisk until it gets slightly golden brown.
- Slowly add the heavy cream and the milk and whisk constantly. Adjust the heat to keep it low but able to bring the contents of the skillet to a slow simmer. Season with the salt and pepper and dried parsley. Taste and adjust salt and pepper. This should be a gravy like texture, if it gets too thick you can add a little milk at a time, about a tablespoon at a time, whisk and thin out the gravy.
- Remove from the heat and stir in the cooked bacon.
- Top the hash brown patties with the scrambled eggs, then drizzle the top with the bacon gravy, Sprinkle with black pepper, salt and dried parsley if needed and for presentation. Serve immediately.