- Southern Red Eye Gravy
- When I was kid Mom (GranMa Sandy) would cook up some ham,
make red-eye gravy and black-eyed peas for breakfast. It was
always a fill your tummy with warmth and comfort on a cold winter
day. It's been 20 years since I've had a breakfast like that,
until New Years 2010 when Vickie created her version of Red Eye
gravy just for me. And boy not only did it bring back memories,
it was really good too.
- Preparation Time: 10
- Serves: 2
- 1 Slice Virginia Baked Ham
- 2 tblspn Butter or Margarine
- 1 tblspn Flour
- 2 c Strong Black Coffee
- 1 tblspn Brown Sugar
- Salt & Pepper to taste
- Cut ham slice into bite size pieces.
- In a medium skillet, melt butter and saute ham pieces. Cook
for about 2 minutes.
- Remove ham pieces, set aside to add back in later.
- Add flour, salt and pepper to mixture. Stir constantly and
allow flour mix to boil and brown slightly.
- Add coffee and brown sugar. Stir until mixture thickens.
- Serve over hot biscuits, rolls
- Consider adding diced onion to the butter to saute with the
- Gravy will not thicken like sausage gravy does. It will be
- You can make strong coffee with 2 cups of water, 2 Foldgers
Coffee Singles. Heat in a small sauce pot for about 2 minutes,
bring to a boil for 2 minutes, remove from heat and let stand
for 5 minutes. Remove the singles bags of course before pouring
into gravy mix.