Red-Eye Gravy

Red-eye gravy is nothing more than fried county ham drippings and strong black coffee, which doesn't sound all that good if we only read about it. We learn to appreciate red-eye gravy through tasting, preferably drizzled onto a hot biscuit or bowl of well-made grits for breakfast.

The point of red-eye gravy is to enjoy every last speck of the rust-colored, salty, sticky, meaty glaze left in our skillets after we fry slices of Southern country ham for breakfast. We don't know who first made this gravy, but it was likely a resourceful cook who realized that all we needed to do was pour in a little liquid to deglaze the skillet, to make a simple pan sauce. What's within arm's reach most mornings? The coffee pot. Smart.

What Is Red-Eye Gravy Made Of?

Nearly all written and handed-down recipes for red-eye gravy call for only two ingredients—sliced country ham and strong black coffee—but given Southern cooks' propensity for tweaking common recipes to make them their own, there are variations, of course. For example, some cooks replace the coffee with water, iced tea, espresso, or cola.

Although the lack of roux means that red-eye gravy is ready in minutes with minimal stirring and no risk of lumping, some cooks cannot resist thickening their gravy with pinches of flour or cornmeal. And while most people agree that red-eye gravy needs no seasoning beyond the country ham's saltiness, some cooks add pinches of sugar and/or cayenne.

Why Is It Called Red-Eye Gravy?

Also called poor man’s gravy, cedar gravy, red sop, or bird-eye gravy, this Southern classic is made by mixing the drippings of pan-fried country ham with black coffee. When the mixture is poured into a serving bowl, the coffee sinks to the bottom with the grease pooling along the top. This creates an appearance similar to a red human eye.

Whether this is the root of the name is up for debate. Legend has it President Andrew Jackson once requested gravy as red as his hungover cook's eyes, or that the red-eye name is due to the ability of the coffee in the recipe to keep people awake.

Regional Variations of Red-Eye Gravy

Depending on where you’re enjoying red-eye gravy, you may find some regional differences. In Alabama, ketchup or mustard may be mixed in. In Louisiana, roast beef may be used in the place of the country ham, and chicory coffee in the place of a strong brew.

In Florida, early settlers prepared what they called red-eye gravy by mixing flour and tomatoes into bacon grease, serving it as an accompaniment to fried catfish, similar to tomato gravy.

How To Make Red-Eye Gravy

Full instructions are below, but here's a brief recap before you get started:

• Step 1. Trim the ham: Trim most of the fat from the outer edges of the ham.
• Step 2. Render the fat: Cook the trimmings in a large skillet until they render about 2 teaspoons of fat.
• Step 3: Add the ham: Add the ham and cook until browned, flipping while cooking. Remove.
• Step 4: Deglaze the pan: Add the coffee to the skillet, and simmer, scraping up bits from the bottom of the pan, until reduced. Discard rendered fat and serve hot.

What To Serve With Red-Eye Gravy

Red-eye gravy is traditionally served over ham, grits, or biscuits. It can also be served over potatoes or cornbread. Some cooks dip their biscuits into the gravy and layer with ham for a deliciously flavorful sandwich. No matter how you serve it, this rich gravy is a wonderful pick-me-up.

More Southern Gravy Recipes You'll Love

While the biscuits are warm, try one of these gravies next:

• White Country Gravy
• Giblet Gravy
• Turkey Gravy
• Chocolate Gravy
• Old-Fashioned Turkey Gravy
• Sausage Gravy

Editorial contributions by Katie Rosenhouse.