1. Warm the bacon fat in a large skillet over medium heat. Whisk in the flour. Cook, whisking often, until it just starts to get a little bit darker, a beige color, 3-4 minutes.
2. Slowly drizzle in the milk, whisking continuously to keep it smooth. Add the salt and pepper.
3. Continue to cook over medium heat, stirring often, until the mixture comes to a simmer and has thickened. If you’d like it thicker, cook and stir it for a few minutes extra so more liquid evaporates.
4. Add the eggs and stir for a minute to heat them through. Serve hot.

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