Egg Gravy

1/2 cup of ani­mal lard or 1 stick of but­ter
8 eggs
3/4 cup of honey or sugar

Mix the honey and eggs together in a mix­ing bowl. On low heat, melt the lard in a large skil­let. Still on low heat (heat the mix­ture too much, and you’ll end up with scram­bled eggs) slowly stir in the egg and honey mix­ture with a wire whisk or fork, and con­stantly stir it until it becomes smooth, creamy, and thick. Serve at once, or keep the gravy warm by set­ting it over a pan of luke­warm water. Tra­di­tion­ally served over hoe­cakes or biscuits.