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.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
Makes 4 Cups
Ingredients
- 1/2 cup diced baked virginia ham
- 1/2 cup diced country ham
- 4 slices bacon, diced
- 1 cup diced vidiala onion
- 2 tablespoons flour
- 2 cups chicken stock
- 1 cup strong brewed coffee
- 1 cup heavy cream
- 1/2 teaspoon freshly ground black pepper
How To Make creamy red eye gravy
-
Step 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.
-
Step 2Stir in the flour and stir for 3 to 5 minutes, making a roux.
-
Step 3Add the stock and coffee and bring to a boil.
-
Step 4Reduce the heat to medium and simmer for 2 minutes.
-
Step 5Add the cream, return the heat to high and bring to a boil for 2 minutes, stirring constantly.
-
Step 6Turn off the heat and stir in the pepper.
-
Step 7Serve immediately, or cool and refrigerate in an airtight container for up to 1 week.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes