Red-Eye Gravy
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This is hands down the best red-eye gravy, my Dad's recipe with a few add ins.
- Ready In:
- 15mins
- Serves:
- Yields:
- Units:
9
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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
- 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.
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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.Reply
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