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Photo: Iain Bagwell; Styling: Annette Joseph Photo by: Photo: Iain Bagwell; Styling: Annette Joseph

Redeye Gravy

Redeye Gravy replaces milk gravy on top of David's Chicken-Fried Steak. Keep this recipe on hand for breakfast, too. Redeye Gravy is great served over hot baked biscuits.


This recipe goes with David's Chicken-Fried Steak with Redeye Gravy

Southern Living JANUARY 2012

  • Yield: Makes about 4 cups
  • Hands-on: 45 Minutes
  • Total: 45 Minutes


  • 1/4 cup butter
  • 1 1/2 thick smoked bacon slices, diced
  • 1/2 cup chopped smoked ham
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons finely chopped fresh sage
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup beef broth
  • 3/4 cup brewed coffee
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons cracked pepper


1. Melt butter in a large saucepan over medium heat; add bacon, and cook, stirring occasionally, 5 to 7 minutes or until done. Add ham and next 3 ingredients; sauté 3 to 4 minutes or until onion is translucent. Reduce heat to medium-low. Add flour. Cook, stirring constantly, 3 to 5 minutes or until golden brown.

2. Slowly whisk in milk and next 2 ingredients; bring to a boil over high heat, stirring occasionally. Reduce heat to low. Simmer, stirring often, 14 to 18 minutes or until thickened. Remove from heat. Stir in chives and pepper.


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Redeye Gravy Recipe