Red Eye Gravy Recipe
This red eye gravy recipe is a favorite in the southern U.S., with strong black coffee simmered in the juices of cured country ham. Great with ham, biscuits and grits!
FOR THE COUNTRY HAM
- 1 tablespoon butter
- Country Ham Slices 12 ounces or more as desired
FOR THE RED EYE GRAVY
- 1/2 cup black coffee
- 1/4 cup water
- 1 tablespoon butter or more as desired - you can also use bacon grease.
- 1 teaspoon honey optional, for a touch of sweetness - you can also use sugar, brown sugar or molasses.
- Salt and cracked black pepper to taste
Melt 1 tablespoon butter in a large pan and add the country ham slices. Heat a few minutes to warm them through, flipping once. Remove and add to a serving platter.
To the hot pan, add the black coffee, water and extra butter. Bring to a boil and scrape the bottom of the pan to remove any flavorful bits.
Reduce the heat and simmer 8-10 minutes, to thicken and reduce the red eye gravy by half or more. Stir in honey and cracked black pepper to taste.
Serve over the ham. I like to serve country ham with red eye gravy with creamy grits and/or buttermilk biscuits.
Country ham is quite salty, so keep that in mind when seasoning your red eye gravy.
Calories: 56kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 51mg | Potassium: 15mg | Sugar: 1g | Vitamin A: 175IU