Scrambled Eggs and Hash Browns Topped with Tomato Gravy
If you have never had tomato gravy give is a shot, I think it will surprise you. This is a family tradition we always look forward to during the holiday season. I hope you enjoy!
1 dz large vegetarian fed brown eggs
1/4 cup soy milk
1 tsp Lawyer’s Season Salt
1 tbsp black pepper
Combine all ingredients in mixing bowl, whisk until foam begins to form on top of the eggs. Heat large sautee pan to medium heat and coat with cooking spray or olive oil and add eggs. Scrap the bottom and sides of the pan with a spatula frequently and flip eggs until cooked, about 4-8 minutes. Plate in serving bowl and cover with foil until ready to serve.
Golden Harsh Browns
Use a bag of your favorite harsh browns; cook based on the directions on the back then salt and pepper to taste. Plate in a large serving bowl.
6 cups tomato juice (I like V-8 Spicy)
1 – 1 1/2 cup soy milk or skim milk
6-12 tbsp of all-purpose flour
In a medium saucepan over medium heat warm the tomato juice, meanwhile make a rue with 1 cup of milk and flour, start with 1 tbsp of flour, whisk into milk until all lumps are gone and continue adding 1 tbsp of flour until the mixture is thick. For thinner gravy use less rue and for thicker gravy use more rue. Add rue slowly to tomato juice on medium heat, whisky vigorously. Depending on your preference, make an additional batch of rue to add to gravy mixture if you like it thicker. Once gravy is at desired thickness pore into gravy boats.
We serve this meal family style at the dinner table. Plate eggs and hash browns and top with tomato gravy. This pairs well with ham for the meat eaters, the tomato gravy can top everything off.