Red eye gravy is one of those things I grew up eating without even thinking twice about it. If you’re from the South, you probably did too. I remember big ol’ breakfast plates with eggs, grits, and biscuits soaked in red eye gravy, and to this day, if I’m frying up ham, y’all better believe I’m making this gravy right after!
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How to Make Red Eye Gravy
Step 1: Heat butter in a cast iron skillet over medium-high, sear the ham on both sides until warmed through and browned, then transfer to a plate and set aside.
Step 2: Lower the heat and slowly pour in the coffee while whisking and scraping the pan to deglaze. Add the broth and continue whisking until it simmers and thickens. Whisk in the remaining butter, and serve!
PRO TIP: Go with a good, well-cured country ham like Smithfield or Virginia ham. Look for a slice with plenty of fat, that’s where the flavor and drippings come from. I used sliced country ham since it was easiest to find and makes serving (and fat-rendering) simpler.
Red Eye Gravy Recipe
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Ingredients
- 6 ounces sliced country ham
- 2 tablespoons unsalted butter divided
- ½ cup strong black coffee
- ¼ cup beef broth
Instructions
- Heat 1 tablespoon of butter in a large cast iron skillet over medium-high heat. Add the ham and cook for 3-4 minutes on each side, or until warmed through and seared. Transfer the ham to a plate and set aside.
- Lower the heat to medium and slowly pour in the coffee, a little at a time, and deglaze by scraping the bottom of the pan as you whisk. Then add the broth, continuing to whisk until the gravy is simmering.
- Simmer, uncovered, for 4 to 5 minutes, or until gravy is thickened. Add in remaining tablespoon butter and whisk until melted.
- Remove skillet from heat and serve gravy warm over or on the side of browned ham on biscuits.
Notes
- Use a slice with good marbling. Fat equals flavor, and that’s what makes the drippings worth it.
- Country ham is salty. Don’t season anything else in the pan boos, you won’t need it.
- Use strong coffee you’d actually drink. If it’s too weak or bitter, it will throw off the whole gravy.
- Pour the coffee in slowly while whisking. That helps you scrape up all the flavor stuck to the skillet.
- Fridge: Store leftover gravy in an airtight container for up to 3-4 days. The gravy actually gets better after a day or two!
- Freezer: You probably won’t have much left to freeze boos, but if you do, you can keep it in a sealed container for up to 2-3 months.
- Reheating: Warm it low and slow to keep the ham from drying out. Add a splash of broth or water and cover, whether you’re using the oven or stovetop. Just keep an eye on it, because once that ham overcooks, it turns very tough and chewy!
Nutrition
Serving Suggestions
- Southern Grits: Pair it with creamy cheese grits, cauliflower grits, or baked grits.
- Bread: Y’all sinning if you don’t pour this gravy over warm biscuits! Go with angel biscuits, flaky biscuits, drop biscuits, or fried cornbread.
- Sweet Options: Balance the salty with something sweet for breakfast like brown sugar pancakes, French toast, or honey butter biscuits.
- Sides: Pour this Southern red eye gravy over a bed of rice or mashed potatoes for a quick and easy dinner.
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Recipe Help
Coffee is the classic, but some folks swap in water, tea, espresso, cola, or just stick with beef broth. Use what works for you boo.
Red eye gravy is supposed to be thin, like an au jus. But if you want it thicker, just simmer it longer or stir in a cornstarch slurry.
Bitterness usually comes from strong coffee. Use a smoother roast, and if needed, balance it out with a splash of broth or a pinch of sugar.
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Such a great recipe! The ham drippings gave it such a rich flavor. I’ll definitely make this again with some holiday breakfasts coming up.
Its been awhile since I’ve had red eye gravy. Forgot how good this tasted with the ham. So delicious!
This was so good on ham steak thank you so much!
I haven’t had red eye gravy in a very long time. Yours sounds marvelous and I can’t wait to make this.