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Creamy Red-Eye Gravy

Source of Recipe


From "Tupelo Honey Cafe" by Elizabeth Sims



List of Ingredients



• 1/4 cup diced baked Virginia ham
  
• 1/4 cup diced country ham
  
• 2 strips bacon, diced
  
• 1/2 cup diced Vidalia onion
  
• 1 Tbsp all-purpose flour
  
• 1 cup chicken stock
  
• 1/2 cup brewed coffee
  
• 1/2 cup heavy cream
  
• 1/4 tsp freshly ground black pepper
  






Instructions



1. In a heavy saucepan, combine the baked ham, country ham, bacon, and onion on high heat for 5 to 7 minutes, stirring until the bacon is browned and the onion is translucent.
   
   
2. Stir in the flour and stir for 3 to 5 minutes, making a roux. Add the stock and coffee and bring to a boil. Reduce the heat to medium and simmer for 2 minutes.
   
   
3. Add the cream, return the heat to high, and bring to a boil for 2 minutes, stirring constantly. Turn off the heat and stir in the pepper. Serve immediately, or cool and refrigerate in an airtight container for up to 1 week.
   
   Makes 2 cups.
   
   






Final Comments


"Red-eye gravy is a Southern tradition and, like many Southern traditions, was probably born out of necessity and a little invention. We like ours with a little cream, just to be different. The gravy is great on eggs, grits, and biscuits, of course, but try it on meatloaf as well."