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Gravy & Sauces
Southern Red Eye Gravy
When I was kid Mom (GranMa Sandy) would cook up some ham, make red-eye gravy and black-eyed peas for breakfast. It was always a fill your tummy with warmth and comfort on a cold winter day. It's been 20 years since I've had a breakfast like that, until New Years 2010 when Vickie created her version of Red Eye gravy just for me. And boy not only did it bring back memories, it was really good too.
Red Eye Gravy Over Biscuits
Preparation Time: 10
Serves: 2
  • 1 Slice Virginia Baked Ham
  • 2 tblspn Butter or Margarine
  • 1 tblspn Flour
  • 2 c Strong Black Coffee
  • 1 tblspn Brown Sugar
  • Salt & Pepper to taste
  • Cut ham slice into bite size pieces.
  • In a medium skillet, melt butter and saute ham pieces. Cook for about 2 minutes.
  • Remove ham pieces, set aside to add back in later.
  • Add flour, salt and pepper to mixture. Stir constantly and allow flour mix to boil and brown slightly.
  • Add coffee and brown sugar. Stir until mixture thickens.
  • Serve over hot biscuits, rolls or ham.
  • Consider adding diced onion to the butter to saute with the ham.
  • Gravy will not thicken like sausage gravy does. It will be slightly runny.
  • You can make strong coffee with 2 cups of water, 2 Foldgers Coffee Singles. Heat in a small sauce pot for about 2 minutes, bring to a boil for 2 minutes, remove from heat and let stand for 5 minutes. Remove the singles bags of course before pouring into gravy mix.
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