I do not remember ever having biscuits and gravy growing up. However, my parents would make us “Shmooey on Toast”. It is the same idea as creamed chipped beef on toast–S.O.S. as soldiers called it according to my dad– but without the chipped beef. A little research and I learned if you use a chopped hard boiled egg, it is called Eggs à la Goldenrod.
I asked Dad where the name “Shmooey” came from. He said that shmooey sounded a lot better than “S.O.S”. With a little more research, I discovered why my parents swapped names for us kids. I agree… shmooey is a lot more kid friendly!
Following is the recipe we always followed for Shmooey, along with some variations.
Heat the butter in the a large saucepan over medium heat.
If using, saute onion till translucent. Try not to let brown.
Add the flour and pinch of cayenne pepper to the melted butter and whisk until well combined and cooked through, about 45 seconds.
Very slowly add the milk while whisking continually.
Once the milk has all been added,cook, stirring occasionally, for a few minutes until thickened.
Taste and season with sea salt and freshly cracked pepper, to taste, if needed.
Cook eggs either sunny side up so that the yolk is still runny.
Place two eggs on top of 2 pieces dry toast.
Cover with sauce. Add extra pepper if desired.
OPTIONAL: Use one package of chipped beef. Rinse it well to remove some of the salt and then dry it well. Chop and add to sauce after adding milk. OPTIONAL: Use hard boiled eggs chopped in place of sunnyside up eggs.