Red eye gravy

Red eye gravy

Written by Chrisy | 09/27/18

Ultra creamy and with hints of dark coffee flavor, red eye gravy is the excellent choose-me-up to include to your breakfast of freshly pan-fried nation ham.

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About Red Eye Gravy

Some mornings aren’t full without a choose-me-up, and red eye gravy delivers just that.

Simply because not only is this gravy a delicious addition to any breakfast, but there’s also coffee in the gravy itself. Yes, real coffee. And it’s the combination of the coffee and ham that provides this gravy its trademark flavor.

What is red eye gravy?

Red eye gravy is a butterscotch-colored gravy manufactured by incorporating liquid (typically brewed coffee) with the fat cooked from ham.

Why is red eye gravy known as that?

This gravy goes by numerous names, from bird eye gravy to bad man’s gravy to red ham gravy to muddy gravy. But from the place I’m from, it’s only recognized as (yet yet another) southern tradition.

A single may believe the “red eye” title comes from the coffee (like a staying-awake reference) but it in fact comes from the authentic way this gravy was ready. In the initial couple of recipes, the grease and coffee would interact with each and every other, causing what appeared to be a red human eye to kind in the pan.

But if you uncover the idea of your gravy staring back at you a small unsettling, then I have excellent information! The recipe featured right here has been modernized a bit (to give it a thicker consistency) so you won’t see that response if you adhere to these guidelines.

What does red eye gravy taste like?

Thanks to the ham and the brewed coffee, this gravy tends to have a wealthy, dark, and salty taste. It’s normally served with a freshly cooked nation ham, mixed with shredded potatoes, or sopped up by biscuits.

What type of pork need to you use?

When you’re out buying, be on the lookout for a nation ham steak. They’re usually oblong cuts of pork that are about three/4 inch thick. There will be bone-in and boneless types, and the width may possibly fluctuate, also (just as it does for a full ham). Numerous nation ham steaks are also smoked for a minor extra flavor.

The exact type and size of steak you buy is absolutely up to you, but as long as you’ve chosen a “real” slice of pork (absolutely nothing pressed or pre-cooked) it will perform effectively for generating this gravy.

Can you use a various type of meat?

Country ham is the conventional pairing with this gravy, but in concept, you “could” use a diverse variety of meat… BUT it would have to be a meat that’s identified for leaving a greasy, flavorful residue in the pan after cooking.

Which, of course, narrows your choices down to just yet another cut of pork. Lean cuts of chicken can also be employed.

All that being said, bacon is the most widespread substitution I’ve witnessed, with boneless and skinless chicken thighs coming in as a close second. I’ve in no way produced this recipe with bacon or chicken before, so unfortunately, I don’t have a lot of tips on how this recipe would function when substituting with them.

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