Make It Yourself
Red-Eye Gravy
This recipe is a Southern classic which is traditionally served at breakfast over biscuits, but can also go very well as a topping for ham dishes.
- 1 slice country ham (a fatty piece works best) or 12 slices of thick cut bacon
- 1/2 cup coffee
- 2 tbsp flour
In a heavy skillet fry the ham. Remove the ham, leaving behind the fat and drippings and place somewhere to keep warm. (If using the bacon method, drain all but 4 tablespoons of the bacon fat.)
The skillet should have drippings and a bit of grease from the pork. Return to the stove on medium heat and add the flour and stir which will create a paste called a roux, and add to that coffee while using a spatula to scrap any that may be stuck on the pan's inner surface.
Continue stirring and boiling for a minute or two allowing mixture to thicken. Pour into a gravy pitcher and it is ready to serve with the ham, biscuits, grits, and eggs.