Red-eye gravy

By • October 29, 2010 • 3 Comments


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Author Notes: This is NOT necessarily a Thanksgiving recipe, unless you want to have it with your biscuits for Thanksgiving breakfast. It is, however, wonderful with ham, biscuits and fried eggs, and I recently had it over shrimp and grits in New Orleans and was stunned by how well it went together! This is not for the faint of heart; it is a strong, tangy, salty gravy, but it tastes like fall mornings.Kayb

Serves 6

  • 2-4 slices country ham or other cured ham
  • 1 tablespoon all-purpose flour
  • 1 cup strong brewed (not flavored, please!) coffee
  • 1 cup water
  1. Fry the ham in a cast-iron skillet. Pour off all but about 2 tbsp of drippings.
  2. Scatter the flour over the drippings. Stir until flour takes on a brown tone and smells nutty.
  3. Pour in coffee and bring to a boil, reducing by about a third.
  4. Pour in water, stir to combine, and serve. Gravy will be thin.

Comments (3) Questions (0)

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over 3 years ago Daphne

Can't wait to try this! Frequented Dot's Diner in Boulder Co. in the 70's for breakfast on Sun. mornings, often after trudging miles through the snow: eggs, grits,sausage, biscuits, red-eye gravy+ hot coffee at the counter. Their red eye gravy had cream or milk in it, but I know it traditionally doesn't.

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over 3 years ago Louisa

You're right--you can skip the ham. Just Red Eye gravy and biscuits. My dad's Red Eye doesn't call for flour or water--just drippings and coffee. Thin and strong.

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over 3 years ago Sagegreen

My friend Peg from down south introduced me to this classic! Thanks for including this. I love the color and prefer the thin-ness.