Photo by Jim Henkens
Yield
1 cup gravy, or enough for 4 biscuits

My Granny and Granddaddy both drank coffee, and they made this redeye gravy the next morning with the dregs of the coffeepot. It’s best served right away, poured onto split, toasted buttermilk biscuits with fried eggs and country ham on top, or over a bowl of grits. Some things are just that simple and perfect. There are a few different stories about how redeye gravy got its name, and part or all of them are true, I’m sure. Some say Andrew Jackson requested gravy “as red as the cook’s eyes.” For others, it’s the oily fat that rises to the top when you add the coffee, resembling the red veins in your eyeball. 

Regardless, it’s a darn good gravy—easy to make and a great way to not waste day-old coffee. At The Wandering Goose, my Southern-style restaurant in Seattle, we use Caffe Vita’s signature espresso blend, Caffe del Sol, in our redeye gravy recipe.

Country Ham with Redeye Gravy and Perfect Fried Eggs

PHOTO BY StockImages_AT VIA GETTY IMAGES

Perfect Fried Eggs

PHOTO BY SHESTOCK VIA GETTYIMAGES

Excerpted from Big Food Big Love: Down-Home Southern Cooking Full of Heart of Seattle’s Wandering Goose by permission of Sasquatch Books. Copyright © 2016 by Heather L. Earnhardt. All rights reserved.

How to Make It

Step 1

In a large skillet over medium-high heat, heat the oil until it’s shimmering.

Step 2

In a medium skillet over medium-high heat, melt the butter.

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