How to Make Red-Eye Gravy

Red-eye gravy is a traditional Southern gravy, often served with ham and biscuits. The name "red-eye" comes from the circle of reddish fat that forms on top of the gravy when it is reduced. This gravy is easy to make and can be served at breakfast using a piece of ham left over from dinner.

Instructions

1. Start with a fatty slice from a well-cured country ham. Genuine Virginia hams are good for this. Fry the ham until browned on both sides.

2. Remove the meat to a warm platter once it's cooked, leaving the ham grease in the pan.

3. Add 1/2 cup of black coffee and some sugar to the pan.

4. Bring the mixture to a boil, stirring and scraping to dissolve the ham drippings from the bottom and sides of the pan.

5. Continue simmering and stirring until the gravy is reduced. Red-eye gravy should be rather thin.

6. Serve red-eye gravy over the fried ham, or over biscuits, grits and eggs.

Tips & Warnings

• For Cajun-style red-eye gravy, make with a roast beef instead of ham, and serve over a bed of rice with a side of French bread.