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.