Creamy Red Eye Gravy

Raven Higheagle


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.

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Makes 4 Cups
10 Min
15 Min
Stove Top


1/2 c
diced baked virginia ham
1/2 c
diced country ham
4 slice
bacon, diced
1 c
diced vidiala onion
2 Tbsp
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


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

Printable Recipe Card

About Creamy Red Eye Gravy

Course/Dish: Gravies
Main Ingredient: Pork
Regional Style: Southern
Other Tags: Quick & Easy, For Kids