6 boiled eggs, peeled and diced
1 pound bacon
About 1/2 gallon milk
Flour
Salt and pepper
Fry bacon until crispy and save drippings. Crumble and set aside.
Place drippings in a 6-quart pan over medium-high heat. Stir in and brown flour, adding enough to absorb drippings. Add about 1/2 gallon of milk and bring to a boil. Reduce heat and, while gravy is thickening, add diced eggs and crumbled bacon. Season to taste (we like lots of pepper). Serve over split biscuits.
