creamy red eye gravy

Name: Creamy Red Eye Gravy
Prep time: 10 min
Cook time: 15 min
Cuisine: Southern
Ingredients: 1/2 cup(s) diced baked virginia ham; 1/2 cup(s) diced country ham; 4 slice(s) bacon, diced; 1 cup(s) diced vidiala onion; 2 tablespoon(s) flour; 2 cup(s) chicken stock; 1 cup(s) strong brewed coffee; 1 cup(s) heavy cream; 1/2 teaspoon(s) freshly ground black pepper

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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.

yield serving(s)

prep time 10 Min

cook time 15 Min

method Stove Top

Ingredients For creamy red eye gravy

1/2 c

diced baked virginia ham
1/2 c

diced country ham
4 slice

bacon, diced
1 c

diced vidiala onion
2 Tbsp

flour
2 c

chicken stock
1 c

strong brewed coffee
1 c

heavy cream
1/2 tsp

freshly ground black pepper

How To Make creamy red eye gravy

1
In 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.

2
Stir in the flour and stir for 3 to 5 minutes, making a roux.
3
Add the stock and coffee and bring to a boil.
4
Reduce the heat to medium and simmer for 2 minutes.
5
Add the cream, return the heat to high and bring to a boil for 2 minutes, stirring constantly.
6
Turn off the heat and stir in the pepper.
7
Serve immediately, or cool and refrigerate in an airtight container for up to 1 week.
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