Red Eye Gravy
This traditional Southern red eye gravy combines rich country ham drippings with strong black coffee to create a bold, savory sauce that's perfect for breakfast or brunch. The thin, flavorful gravy is a classic accompaniment to biscuits, grits, and country ham, delivering authentic Southern flavor in just 20 minutes.
Equipment
- large cast iron skillet or heavy-bottomed stainless steel pan 12-inch works best
- Whisk for deglazing and combining ingredients
- metal spatula or tongs for flipping ham
- small measuring cup for coffee and water
- serving bowl or gravy boat
Ingredients
For the Red Eye Gravy
- 4 slices country ham about 3/4 inch thick, approximately 1 1/2 pounds or 680g total
- 1 cup strong brewed black coffee 240ml
- 2 tablespoons unsalted butter 30g
- 1/2 cup water 120ml
- 1 teaspoon light brown sugar 5g, optional, for those who prefer a slightly sweeter gravy
- black pepper pinch, optional
Instructions
- Heat cast iron skillet over medium heat for 3 minutes. Place country ham slices in dry skillet without overlapping and cook for 3-4 minutes per side until golden-brown with caramelized spots. Transfer cooked ham to a plate and tent with foil.
- Check pan drippings - you should have 2-3 tablespoons of rendered fat. Pour off excess if you have more than 3 tablespoons, or add 1 tablespoon butter if you have less than 2 tablespoons.
- Keep heat at medium and pour 1 cup strong black coffee directly into hot skillet. Immediately whisk vigorously, scraping all brown bits off the bottom of the pan, for about 1 minute until incorporated and bubbling.
- Add 1/2 cup water and whisk to combine. Bring to gentle boil, then reduce heat to maintain steady simmer for 5-7 minutes until reduced by about one-third and color deepens to rich reddish-brown.
- Taste gravy and adjust flavor - add brown sugar if too bitter, 1/2 teaspoon at a time. Whisk in remaining 2 tablespoons butter until melted and silky. Add pinch of black pepper if desired. Gravy should be thin like au jus, not thick.
- Return ham to serving platter and pour some gravy over the slices. Serve remaining gravy in bowl or gravy boat on the side. Best served immediately while hot.
Notes
- Use freshly brewed strong coffee, not stale or leftover coffee, for the best flavor.
- Country ham is essential - regular deli ham doesn't have enough fat or salt to create authentic red eye gravy.
- Don't skip scraping the fond (brown bits) from the pan - this is where most of your flavor comes from.
- Keep heat at medium when deglazing to prevent coffee from evaporating too quickly.
- Traditional red eye gravy is meant to be thin - resist the urge to thicken with flour or cornstarch.
- If gravy is too salty, add a splash more water and simmer for another minute to dilute.
- For deeper flavor, substitute espresso for regular coffee but reduce amount to 3/4 cup since it's more concentrated.
- Store leftover gravy in airtight container in refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat gently in saucepan over low heat, whisking constantly. Add water or coffee if too thick after reheating.
- Serve over buttermilk biscuits, creamy grits, fried eggs, or the country ham itself for an authentic Southern breakfast.
Nutrition
Serving: 1ServingCalories: 95kcalCarbohydrates: 3gProtein: 4gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 380mgPotassium: 150mgSugar: 2gVitamin A: 6IUCalcium: 2mgIron: 4mg
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