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Easy Southern Country Red Eye Gravy Recipe

Easy Southern Country Red Eye Gravy

A traditional thin pan gravy made by deglazing country-ham drippings with strong black coffee. Serve it immediately over country ham, biscuits, grits, eggs, rice, or toast.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 slices, about 3–4 ounces each Thin country ham slices
  • 3/4 cup Strong brewed black coffee, preferably hot
  • 1/4 cup, as needed Water
Optional Additions
  • 1 tablespoon Unsalted butter
  • 1 teaspoon Brown sugar

Method
 

Step-by-Step
  1. Heat a large skillet over medium heat without adding oil. Cook the country ham for about 2–3 minutes per side, until warmed through and lightly browned, then transfer it to a plate and keep it warm.
  2. Pour off excess fat if the skillet contains more than about 1 tablespoon, leaving the browned bits and a small amount of drippings in the pan.
  3. Reduce the heat to medium-low and add the hot coffee and water. Scrape the skillet thoroughly to dissolve the browned ham residue.
  4. Simmer the coffee mixture for 3–5 minutes, until slightly reduced but still thin and pourable. Stir in the butter and brown sugar if using.
  5. Taste before adding any salt because country ham and its drippings are usually already very salty. Serve the gravy immediately over the warm ham or your favorite Southern breakfast foods.

Notes

Use strong, unsweetened coffee, preferably dark roast or leftover morning coffee. Do not boil the gravy aggressively or cook it too long, since the coffee can become harsh and bitter. Traditional red-eye gravy is thin and is not thickened with flour or cornstarch.