Description
Indulge in the comforting deliciousness of Egg Topped Hash Browns with Bacon Gravy, featuring crispy oven-baked hash brown patties topped with creamy stovetop scrambled eggs and a rich, savory bacon gravy made from crispy bacon and a smooth roux base.
Ingredients
Scale
Eggs and Scramble
- 4 to 6 Large eggs
- 2 tbsp Salted butter
- 1 tbsp Warm water
- 1 tbsp Heavy cream
- Pinch of salt
- Approx. 1.5 tsp Black pepper (divided)
Bacon Gravy
- 4 oz (about 6–8 slices) Thick-cut bacon
- 2 tbsp Flour
- 2 tbsp Reserved bacon drippings
- 1 cup Heavy cream
- 1 cup Whole milk
- Approx. 2 tsp Coarse salt (divided)
- 2 tsp Dried parsley
Hash Browns
- 4 to 6 Frozen hash brown patties
Instructions
- Cook Bacon: Cut the thick-cut bacon into bite-sized pieces and add them to a cold skillet. Heat on medium for about 7-10 minutes until crispy and golden brown. Remove bacon from skillet and drain on paper towels to absorb excess grease.
- Reserve Fat: Carefully drain the skillet, keeping about 2 tablespoons of the bacon drippings. Discard the remainder. This reserved fat will be the base of the bacon gravy.
- Cook Hash Browns: Arrange frozen hash brown patties on a baking sheet and bake in the oven at 425°F for 20-25 minutes until they are toasty and crispy on the outside.
- Scramble Eggs: In a small saucepan, melt 2 tablespoons salted butter over low heat. Whisk the large eggs with 1 tablespoon of warm water until frothy. Pour the eggs into the saucepan, stirring gently with a wooden spoon until the eggs are just set and creamy, about 5 minutes. Stir in 1 tablespoon heavy cream, a pinch of salt, and some black pepper. Cover and keep warm.
- Make Bacon Gravy: To the reserved bacon fat, sprinkle in 2 tablespoons of flour and whisk continuously over medium-low heat for 2-3 minutes until the roux is golden. Gradually whisk in 1 cup heavy cream and 1 cup whole milk, keeping the heat low to maintain a gentle simmer. Season with salt, black pepper, and dried parsley. Cook until the gravy thickens enough to coat the back of a spoon.
- Add Bacon to Gravy: Remove the gravy from heat and fold in the crispy bacon pieces to infuse the sauce with savory bacon flavor.
- Assemble and Serve: On each plate, place the crispy hash brown patties as a base. Generously top with the creamy scrambled eggs, then drizzle the warm bacon gravy over the entire dish. Optionally garnish with extra black pepper, salt, and dried parsley. Serve immediately and enjoy a savory breakfast delight.
Notes
- Even Bacon Crispiness: Starting bacon in a cold skillet helps render fat slowly and achieve perfect crispiness without burning.
- Gravy Thickness: Ensure gravy coats the back of a spoon; add milk if too thick or whisk in flour gradually if too thin.
- Perfect Scrambled Eggs: Using low heat and gentle stirring creates creamy, soft curds; warm water added before whisking enhances fluffiness.
- Reheat Wisely: Bacon gravy reheats well with a splash of milk to restore texture; scrambled eggs are best enjoyed fresh.
- Drain Bacon Properly: Thoroughly draining bacon on paper towels prevents greasy gravy and improves texture.
- Use Proper Utensils: A wooden spoon is ideal for stirring eggs to control cooking; a whisk keeps gravy smooth and lump-free.