Red Eye Gravy | Classic Southern Recipe | Faye Thompson | @southerncooking

Red Eye Gravy
¼ inch thick ham (several slices)
2 Tbsp shortening
½ c water
½ c brewed coffee
¼ salt
¼ black petter

Fry ham on low heat in shortening. Turn as often as needed to prevent sticking. Fry until brown on both sides. Take ham out of the pan, and add water, coffee, salt, and black pepper to the drippings in the skillet. Bring to a rolling boil. Serve on top of grits, rice or hot biscuits.

History
Red Eye Gravy is a classic Southern dish that dates back to the days of the American frontier. It is believed to have originated in the 1800s among American settlers and pioneers who were traveling westward.

The dish was made with the ingredients that were readily available to these settlers, including leftover coffee and bacon grease. The gravy was created by pouring strong coffee into a pan of hot bacon grease, resulting in a rich and flavorful sauce that was used to season meat and other dishes.

Over time, Red Eye Gravy became a staple of Southern cuisine and was often served with biscuits, ham, and eggs. The gravy was also a popular addition to other dishes, such as cornbread and collard greens.

Today, Red Eye Gravy is still a beloved dish in the Southern United States, and it is often served at breakfast or as a side dish with meats and vegetables. Despite its simple ingredients, the gravy has a unique and intense flavor that has made it a staple of Southern cuisine for over 200 years.

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0:00 Intro
0:03 Welcome message
0:07 Ingredients and Directions
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