Red Eye Gravy

Hi Ruth! To my mind, there’s nothing easier than making that Southern classic, red eye gravy—especially if you have a pot of coffee on hand. Here’s how I do it: Fry up some nice country ham in a lot of oil or butter in a heavy skillet until browned. Set the ham aside and keep warm. Then add some strong coffee to the grease and browned bits of ham left in skillet and bring to a simmer. Cook for a few minutes, scraping up the browned bits, until reduced. That’s it! That’s how I like red eye gravy. But be warned, this may not be just as your mother made it – there are as many versions of red eye gravy as there are Southern cooks. Some like to stir about a tablespoon of flour into the grease in the pan and cook for a moment or two before adding the coffee – this gives a thicker gravy. Some like to add a bit of white sugar, brown sugar or even maple syrup to counteract the bitterness of the coffee. Some even add hot sauce. Maybe you’d like to experiment to figure out just how your mom made it. But remember that most everyone insists on serving biscuits with redeye gravy and ham—try my Savory Breakfast Biscuits or Herb Buttermilk Biscuits.    And thanks for reminding me of this wonderful comfort food -- I think I'm going to go and make some gravy right now!