The Texas Stack

Introduction: The Texas Stack

If you've ever woken up extremely hungry, and needed to eat something more than a slice of toast, you'll probably go for the bacon. But bacon alone, although extremely satisfying, still leaves something more to be desired (hear me out). what you really need is the Texas Stack.

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Step 1: What You'll Need

2 slices of thick cut bacon (cut in half)
2 Eggs
2 pieces of bread (per stack, not pictured)
Instant Gravy mix of your choice
1 slice of processed cheese (because it melts faster and with less heat than normal cheese. Can substitute with a slice or two of real cheese.)
Spatula, not pictured

Step 2: Cooking the Bacon and Making the Toast

Not much explanation is needed here, simply warm a pan, and throw in the bacon. Make sure you put the toast in around the same time you put the bacon in, or else it won't be ready. Also, you'll have to cook the toast a little longer than usual, so that it will hold up to the weight of the stack, and won't become soggy.

If you have a splatter screen, I'd advise you to use one. When the bacon is done cooking, lay in on a few paper towels to absorb the grease, but DO NOT drain the pan of the grease. We'll use that to fry the eggs in and make the gravy.

When the toast is finished, leave it in the toaster to cool a little, if you making more than one stack, lean the toast against the side of the toaster, so that the air can get to all sides of the toast, and condensation won't make the toast soggy.

Step 3: Frying the Eggs

Once the bacon is out of the pan, take your eggs, and, one at a time, crack them and drop them into the bacon grease (mmmm....). You can beat the eggs if you'd prefer, or use egg substitute if thats how you like your eggs, but I strongly suggest frying them.

While your eggs are frying (and it won't take long, so be quick), prepare any milk/water mixture your gravy will require (mine called for 1/2 cup milk and 1/2 cup water), and pour the required amount of powder mix into a separate small container, because as soon as they mix they will congeal.

You'll want to fry your eggs to the point where they aren't runny, but will ooze a little when cut into. If you beat them first, cook them to your liking.

Step 4: Gravy

Making the gravy is simple:

With the bacon grease still in the pan, now with all the extra goodies from the eggs, pour any liquid mixture your gravy requires, along with any cracked pepper or seasoning if desired. While stirring the liquid, pour in the powder and don't stop stirring, because any lumps in the gravy will be extremely hard to get out.

If you're like me and want a few lumps in the gravy, pour 3/4 of the mixture and stir. Stop stirring for a moment and add the remaining mixture. About 30 seconds later, start stirring again.

Step 5: Assemble and Serve

To put it all together, lay down the toast as a base, and rip the cheese slice to distribute it even over the toast. Next, add the bacon slices and eggs, and top off with some gravy (to taste). Serve with a fork, butter knife, and the drink of your choice (apple juice in my case)

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    5 Discussions


    2 years ago

    I must try this.


    3 years ago

    or you could scratch-make peppered cream gravy.

    2 tbsp bacon drippings

    3 tbsp flour

    1 1/2 tsp coarse black pepper

    1/2 tsp onion powder

    1/8 tsp garlic powder
    1 small can evaporated milk (6 oz)

    1/2 milk can water

    Brown the flour in the drippings until about almond-colored. Stir in the water and remove lumps, then add the seasonings and cook until slightly thickened. Beat in evaporated milk and heat through.


    8 years ago on Introduction

    That sounds (and looks) awfully delicious (though me cardiologist [if I had one] would disagree). I'm getting hungry but it is definitely not the time for that.... yet...
    But, please for a European reader, what is that 'gravy' thing? Looks like a kind of white sauce. Can you please give some kind of explanation, how would you prepare it if you wouldn't buy it ready-made, what are the ingredients?

    Adding some canned (or fresh) white mushrooms might be nice, like a toast 'escalope chasseur' style. (Schnitzel with mushroom sauce)

    Damn. I'm hungry now... Shouldn't read Instructable's feed around midnight...


    Reply 8 years ago on Introduction

    Oops, sorry, didn't get it on the first read:

    With the bacon grease still in the pan, now with all the extra goodies [fat ;-) ]from the eggs, pour any liquid mixture your gravy requires, along ...

    So, I take the liberty to guess that the 'powder ' is some kind of starch/flour mix plus some seasoning (let me guess: salt, black pepper, MSG). [Still, an exact list of the ingredients would be nice] And I'm still hungry....

    Stormed Wolf
    Stormed Wolf

    Reply 8 years ago on Introduction

    The powder is actually Tony Chachere's Creole White Gravy Mix (you can buy it at most grocery stores), and the ingredients are flour, chicken bouillon, and silicon dioxide to prevent clumping and caking