Sauce Gravy & Spices
Southern
Yield: 2-4
Author: Tammy Nichols
Red Eye Gravy - Master Cookbook Recipe # 609

Red Eye Gravy - Master Cookbook Recipe # 609

Red Eye Gravy is a legendary Southern breakfast tradition that is as simple as it is flavorful. By deglazing a hot iron skillet with strong coffee, you create a thin, savory sauce that perfectly complements salty country ham and fluffy biscuits.

This is recipe #609 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 10 minTotal time: 15 min
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Ingredients

  • 1 piece of slab ham (salt-cured or smoked)
  • 2 Tbsp salted butter
  • 6 oz. strong coffee (instant or brewed)

Instructions

  1. Fry the Ham: In an iron skillet over low-to-medium heat, add your slab of ham and the salted butter. Fry the ham until it is nicely browned on both sides.
  2. Rest the Meat: Once browned, remove the ham from the skillet and place it on a serving plate.
  3. Prep the Skillet: Carefully scrape out any burnt drippings and pour off any excess grease, leaving just enough of those flavorful browned bits in the pan.
  4. Deglaze: While the skillet is still hot, pour in the strong coffee. Use your spoon to stir and lift the remaining savory bits from the bottom of the pan.
  5. Serve: Pour the gravy into a serving bowl or directly over your ham. This is best enjoyed over your favorite breakfast foods like grits or biscuits!

Notes

Tammy’s Tips: The secret to a great Red Eye Gravy is using an iron skillet and very strong coffee. If you're using instant coffee, make it a little extra dark to stand up to the saltiness of that country ham!