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Country Ham with Redeye Gravy & Perfect Fried Eggs

Source of Recipe

From "Big Food Big Love" by Heather Earnhardt


Recipe Introduction

"Granny and Grandaddy both drank coffee, and they both made this redeye gravy the next morning with the dregs of the coffeepot. It's best served right away, poured onto a split, toasted buttermilk biscuit with a fried egg and country ham on top, or over a bowl of grits. Some things are just that simple and perfect. There are a few different stories about how redeye gravy got its name, and part or all of them are true, I'm sure. Some say Andrew Jackson requested gravy 'as red as the cook's eyes.' For others, it's the oily fat that rises to the top when you add the coffee, resembling the red veins in your eyeball. Regardless, it's a darn good gravy—easy to make and a great way to not waste day-old coffee! We use Caffe Vita's signature espresso blend, Caffe del Sol, in ours."

List of Ingredients

â—¦  2 tablespoons canola oil
â—¦  4 large slices country ham
â—¦  1 cup strong brewed coffee
â—¦  2 tablespoons unsalted butter
â—¦  Freshly ground black pepper
â—¦  4 Perfect Fried Eggs (recipe follows)


Recipe

In a large skillet over medium-high heat, heat the oil until it's shimmering. Add the ham and cook until it's golden brown in most places, 3 to 4 minutes per side. (Depending on how large your ham slices are, you might need to work in two batches.) Place the ham slices on a plate while you make the gravy.

Add the coffee to the skillet, scraping up any browned bits on the bottom.

Reduce the heat to low and stir in the butter and pepper.
Keep warm until ready to serve, along with the fried eggs.

Makes 1 cup gravy,
or enough for 4 biscuits



Perfect Fried Eggs:

â—¦  1 tablespoon unsalted butter
â—¦  4 large eggs
â—¦  Kosher salt and freshly ground black pepper

In a medium skillet over medium-high heat, melt the butter.

Add the eggs and reduce the heat to medium-low. Cover the skillet with a lid (or use a plate) and cook for 3 minutes.

Turn off the heat and check to see if the eggs are cooked enough for you. If not, re-cover the pan and let them rest for one to two more minutes. Season them to taste with salt and pepper before serving.

Makes 4 eggs