Red-eye gravy

Red-eye gravy is a traditional Southern dish that is typically served with ham and biscuits. The gravy is made from the drippings of cooked ham combined with coffee, giving it a distinctive flavor and its name.

History

The origins of red-eye gravy are rooted in the Southern United States, particularly in the Appalachia region. The dish is believed to have been created by resourceful Southern cooks who used every part of the food they had, including the drippings from cooked ham. The addition of coffee was likely a practical decision, as coffee was a common breakfast beverage.

Preparation

To prepare red-eye gravy, the cook first fries a piece of ham in a skillet. The ham is removed, and the drippings are combined with coffee in the skillet. The mixture is then simmered until it reduces to a thin gravy. Some variations of the recipe may include additional ingredients such as butter, flour, or sugar to alter the flavor or consistency of the gravy.

Serving

Red-eye gravy is traditionally served with ham and biscuits, but it can also be served with other foods. It is often used as a topping for grits, and it can be used as a base for other sauces. Despite its name, red-eye gravy does not contain any alcohol, and it is suitable for all ages and dietary restrictions.

Cultural Significance

Red-eye gravy is a staple of Southern cuisine, and it is often associated with comfort food and home cooking. It is a common dish in Southern diners and restaurants, and it is often served as part of a traditional Southern breakfast.