Black-eyed Pea Gravy with Eggs

I first created this recipe in 2002 and have refined it over the years. This is a take-off of the ever popular Biscuits and Gravy. I was amazed, but the kids ate every bit of this!

Serves 6

canola oil spray

1/2 lb. bulk country sage pork sausage

1 med. onion, diced

1 stalk celery, diced

1/2 tsp. sweet paprika, ground

¼ tsp. thyme, c/s

1/8 tsp. black pepper, ground

¼ cup flour

2 ½ - 3 cups milk

1 Tbsp. chicken bouillon base

1 can (15 oz.) black-eyed peas, drained

6 slices toast, cut diagonally (toast points)

6 eggs, poached

1 cup shredded mild cheddar or Colby cheese

Heat a 10 inch cast iron skillet until hot and dry. Remove from heat and lightly coat with canola oil spray. Return to very low heat while dicing vegetables.

Sauté sausage, onion and celery with spices, breaking up sausage into crumbles, until onion is translucent and sausage is no longer pink.

Stir in flour.

Stir in milk and chicken base.

Stir in peas and cook over medium heat until just boiling, stirring constantly.

Set four toast points on each plate. Cover with a scoop of gravy. Place poached egg on top. Cover with a half scoop of gravy. Sprinkle with cheese.

Serve with fresh fruit – grapefruit halves, citrus or apple wedges, a clump of grapes or fruit salad.

Option: Instead of toast points, serve over an English muffin or a biscuit. If you are lucky enough to have fresh shelled black-eyed peas, add them to the skillet after sautéing the onions, celery and sausage. Cover and let simmer over low heat for 10 minutes or so before stirring in the flour and making the gravy.