Smothered Eggs with Onion Gravy

Ingredients

Equipment Needed

• •12-inch cast iron skillet with lid
• •Wooden spoon
• •Small bowl for cracking eggs

Instructions

1. 1

   Start the onions slow

   Melt 2 tablespoons of butter with the bacon drippings in a 12-inch cast iron skillet over medium heat. Add all those sliced onions. They will fill the pan to the brim, and that is exactly right. Season with half the salt. Stir to coat every strand with fat. This is where patience becomes your best friend.

   Bacon drippings give this gravy its soul. If you don't keep a jar by the stove like grandmother Evangeline did, start today.
2. 2

   Caramelize until dark

   Cook the onions low and slow, stirring every few minutes, for 30 to 40 minutes. Watch them transform from a mountain of raw onion to a small pile of deep golden-brown silk. They should smell sweet and earthy, almost jammy. If they start to stick, add a splash of water and scrape up those fond bits. That is flavor you are building.

   Do not rush this step. At Lagniappe, we say the onion gravy starts the night before in your dreams.
3. 3

   Build the gravy base

   Push the onions to one side. Add the remaining 2 tablespoons of butter to the cleared space and let it foam. Sprinkle in the flour and stir it into the butter, cooking for about 2 minutes until it smells nutty and turns a shade darker. This is a quick blonde roux, nothing fancy, but it gives body to your gravy.

4. 4

   Add seasonings and stock

   Stir the onions back into the roux. Add the garlic, black pepper, smoked paprika, and cayenne. Cook for 30 seconds until fragrant. Pour in the warm chicken stock gradually, stirring constantly to prevent lumps. Add the Worcestershire sauce and remaining salt. Let everything simmer together for 5 minutes until the gravy thickens enough to coat a spoon. Taste now. Adjust salt. Trust your palate.

5. 5

   Create wells for eggs

   Use the back of a spoon to make 8 shallow wells in the gravy. These little nests will cradle your eggs. If your skillet feels crowded, work in two batches. Crack an egg into each well, keeping the yolks centered.

   Crack eggs into a small bowl first, then slide them into the wells. One bad egg can ruin your whole skillet.
6. 6

   Smother and steam

   Sprinkle a pinch of salt and pepper over the eggs. Cover the skillet with a tight-fitting lid and cook over medium-low heat for 4 to 6 minutes. The whites should set completely while the yolks stay soft and runny. They will finish cooking from residual heat, so pull them a touch early.

7. 7

   Serve immediately

   Scatter fresh parsley over everything. Bring the whole skillet to the table if you want to do it the way we do at Sunday breakfast. Otherwise, spoon two eggs with plenty of gravy over toast or a mound of hot white rice. The yolk should break and run into the onion gravy, making each bite richer than the last.

Chef Tips

• •Save your bacon drippings in a jar by the stove. They add a depth to this gravy that butter alone cannot match. At Lagniappe, we go through a quart a week.
• •If you prefer firmer yolks, cook covered for 7 to 8 minutes. But I am telling you, the runny yolk mixing with that gravy is where the magic lives.
• •This dish works beautifully over cheese grits instead of rice. Down-and-dirty Cajun breakfast right there.
• •You can cook the onion gravy the night before and refrigerate it. Reheat gently, then crack your eggs in fresh the next morning.

Advance Preparation

• •The onion gravy can be made up to 3 days ahead and refrigerated. Reheat over medium-low before adding eggs.
• •Slice all your onions the night before and store them in a covered bowl in the refrigerator. They will be ready when you stumble into the kitchen.

Frequently Asked Questions

Nutrition Information

1 serving (about 360g)