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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a recipe given to me by my mother-in-law and a favorite of her husband and son. It is a tasty and easy one dish meal; well, two dish, if you count the potatoes as a dish. Good left over, too! Ingredients:
6 -8 slices bacon, diced |
1 medium onion, chopped |
3 tablespoons flour |
3 tablespoons sugar |
1 teaspoon dry mustard (can use prepared) |
1 large egg |
1 cup water (may need to add more if too thick but the vinegar will add some liquid) |
1/4-1/3 cup cider vinegar (according to your taste; we like 1/3) |
salt and pepper |
2 -3 hard-boiled eggs |
1 head escarole, chopped (or any tasty green) |
Directions:
1. In a deep pot, brown diced bacon until crisp.
2. Drain off all but 2 tablespoons of grease.
3. (We actually leave all the grease in for flavor.) In bacon grease, cook onions until tender.
4. You can just leave the bacon in the pot.
5. Mix together the flour, sugar and mustard and add to the pot, stirring until well mixed with grease.
6. Put the 1 egg into the cup of water and blend.
7. Add slowly to the pot, stirring and cook until thick.
8. Depending on the weather, you may need to add a bit more water.
9. Add vinegar and salt and pepper to taste.
10. Fold the chopped escarole into the sauce until the greens are well coated with the sauce and simmer until crisp tender.
11. Slice the cooked eggs and arrange on top.
12. Serve over boiled or mashed potatoes.
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