Red-Eye Gravy

Submitted by JABHOOK

"This is hands down the best red-eye gravy, my Dad's recipe with a few add ins."

 

• Ready In: 15mins
• Ingredients: 7
• Yields: 1 1/2 cups
• Serves: 4-6

ingredients

• 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)

directions

1. 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.

Reviews

[fox.science]

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.

 

[Redox]

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.

 

[Patrick J.]

Very tasty! Regarding those purists who insist that redeye gravy is coffee and ham grease, period, I was born in North Carolina, have relatives on my mother’s side in eastern Tennessee and Kentucky, and spent much of my childhood in Elizabethton, TN., where my grandma Nora Welborne would make a redeye very similar to this. I had it over ham and biscuits for many a breakfast. Redeye gravy, like most dishes, varies from place to place even in the same region. There is no such thing as a “real” redeye.

 

[CindiJ]

Very tasty and easy to make. Hubby was impressed! Will make this again!

 

[bjanna1951]

I've had red-eye several times but never really liked it. My family insisted on gravy for the ham so I looked around for a recipe. I came across your recipe and tried it. It was a hit! And, I loved it too. I don't care what people say, this is red-eye gravy primo!!