Using a small sauce pan, add enough water to completely cover the eggs. I like to add a TBSP of baking soda which usually helps the egg shells peel off a lot easier. Place lid on the saucepan, bring water to a boil, take pan off heat and let the eggs set in the hot water for 10 minutes. Rinse eggs under cold water, than peel.

Next brown the butter using a small sauce pan. Do this simply by placing a small sauce pan on low heat, add the 4 TBSP butter, melt and keep stirring till it is slightly browned and has a sweet nutty smell to it. As soon as the butter turns brown, place into a large frying pan that is not heated. This is important because if you continue to leave it on heat the butter will burn & lose its’ delicious taste. If you want to omit this step, add 2 TBSP of bacon grease to the almond milk in stead which also adds great flavor to the gravy.

Add 4 cups of almond milk or milk of choice to the browned butter, bring to a low simmer. Mix 4 TBSP water with 2 TBSP arrowroot starch in a small bowl, mix with the almond milk and stir into the almond milk. Keep stirring the sauce until it thickens.

Next add the sliced eggs and dandelion leaves. Keep on low heat until dandelion leaves are wilted. Add salt & black pepper to taste.

I like to serve dandelion gravy over mashed or fried potatoes, and serve alongside your favorite sausage patties.