creamy red eye gravy
Red eye gravy is a Southern tradition, and probably born out of necessity as well as a little invention. After cooking bacon or country ham in a cast-iron skillet, some ingenious cook decided to pour some cold leftover coffee in the pan and make the gravy. I like mine with a little heavy cream added. This gravy is great on eggs, grits, and of course biscuits, but try it on meatloaf too.
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yield
serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For creamy red eye gravy
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1/2 cdiced baked virginia ham
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1/2 cdiced country ham
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4 slicebacon, diced
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1 cdiced vidiala onion
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2 Tbspflour
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2 cchicken stock
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1 cstrong brewed coffee
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1 cheavy cream
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1/2 tspfreshly ground black pepper
How To Make creamy red eye gravy
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1In a heavy saucepan, combine the baked ham, country ham, bacon and onion on high heat for 5 minutes, stirring until the bacon is browned and the onion is translucent.
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2Stir in the flour and stir for 3 to 5 minutes, making a roux.
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3Add the stock and coffee and bring to a boil.
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4Reduce the heat to medium and simmer for 2 minutes.
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5Add the cream, return the heat to high and bring to a boil for 2 minutes, stirring constantly.
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6Turn off the heat and stir in the pepper.
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7Serve immediately, or cool and refrigerate in an airtight container for up to 1 week.
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