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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


  1. In 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.
  2. Stir in the flour and stir for 3 to 5 minutes, making a roux.
  3. Add the stock and coffee and bring to a boil.
  4. Reduce the heat to medium and simmer for 2 minutes.
  5. Add the cream, return the heat to high and bring to a boil for 2 minutes, stirring constantly.
  6. Turn off the heat and stir in the pepper.
  7. Serve 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

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