Red-eye gravy is a two-ingredient Southern breakfast staple that’s ready in minutes.
We learn to appreciate red-eye gravy through tasting, preferably drizzled onto ahot biscuitor bowl of well-madegritsfor breakfast.
What’s within arm’s reach most mornings?
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What Is Red-Eye Gravy Made Of?
For example, some cooks replace the coffee with water, iced tea, espresso, or cola.
Why Is It Called Red-Eye Gravy?
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This creates an appearance similar to a red human eye.
Whether this is the root of the name is up for debate.
In Alabama, ketchup or mustard may be mixed in.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
It can also be served over potatoes or cornbread.
Some cooks dip their biscuits into the gravy and layer with ham for a deliciously flavorful sandwich.
No matter how you serve it, this rich gravy is a wonderful pick-me-up.
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Heat ham trimmings:
Heat a large cast-iron skillet over medium heat.
Add the trimmings and cook 3 to 5 minutes, or until they render about 2 teaspoons of fat.
Remove the ham to a plate and cover to keep warm.
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Add coffee to skillet:
Pour the coffee into the skillet.
Bring to a boil and scrape up the bits from the bottom of the skillet.
Reduce the heat and simmer 5 to 10 minutes or until the liquid reduces to about 1/2 cup.
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Discard the rendered fat pieces.
Serve the gravy piping hot.
Frequently Asked Questions
Typically red-eye gravy is made fresh, in small batches.
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Country ham is pork thats been dry-cured with salt and preservatives.
Choose a variety with the most visible fat to yield the most drippings.
