Red-eye gravy

By Kayb
October 29, 2010
Red-eye gravy

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.


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
In This Recipe


  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.

More Great Recipes:
Condiment/Spread|American|Coffee|Pork|Serves a Crowd|Fry|One-Pot Wonders|Cast Iron|Winter|Christmas|Fall|Thanksgiving

Reviews (3) Questions (0)

3 Reviews

Daphne November 10, 2010
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.
Louisa October 30, 2010
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.
Sagegreen October 30, 2010
My friend Peg from down south introduced me to this classic! Thanks for including this. I love the color and prefer the thin-ness.