Prep 5 mins
Cook 10 mins
This is hands down the best red-eye gravy, my Dad's recipe with a few add ins.
- grease from frying country ham
- 1 -2 tablespoon flour
- 1 -2 teaspoon sugar
- 1 cup hot tap water
- 1⁄2 cup strong coffee
- 1 beef bouillon cube
- 1 tablespoon butter (optional)
- Heat grease, add flour and sugar until dissolved and incorporated with ham grease. Add water, coffee and bullion cube, stir until gravy is well blended. Turn down heat and cook for 1 minute, add butter and cook for 1 minute longer. Serve immediately with hot biscuits or grits.
I was looking for a version of red-eye gravy with less sugar than most and this one fit the bill. I added 1/4 cup of sliced scallions and 3/4 cup of mushrooms and it turned out great. I cut about 12 ounces from the center of an 19 ounce Costco ham slice (saving the rest for brunch this weekend).<br/>I was able to do the whole thing in one cast iron skillet (ah, one pan cooking, I love it) doing it like this:<br/>Heat grease, add flour and sugar in a cast iron skillet until dissolved and incorporated with ham grease. Saute scallions and mushrooms till softened slightly. Add water, coffee and bouillon cube (i used Beef Better Than Bouillon), stir until gravy is well blended. Push scallions and mushrooms to outside edges of pan. Add ham slices to center of skillet. Remove ham slices to warm oven when heated through and tent with foil. Add water, coffee and bullion cube, stir until gravy is well blended. Turn down heat and cook for 1 minute, add butter and cook for 1 minute longer. <br/>Since cast iron doesn't really conduct heat that well, it was 100° hotter in the center of the pan for browning the ham slice and the outer edge didn't burn the scallions and mushrooms.<br/>Thanks for posting this, we really enjoyed it.
I'm sure this must be tasty but sorry.....if it's not made from ham drippings and coffee it is NOT red eye gravy.
Hey Jabhook! We had never heard of Red Eye Gravy before today. We had pickled pork to cook and used a different method - roasting rather than slow cooking in water, like silverside (not sure if you have that in the US). We love our gravy and weren't sure what to have and stumbled upon this recipe. We give 5 stars if there is nothing about the recipe we would change - so ka - ching!! Well done to your Dad with your tweaks.