Reviewed: Nov. 11, 2012

This was fantastic. Just used a pat or two of butter, like others previously suggested, and maybe 1/3 cup of strong coffee. No salt was needed, because the ham and butter already had plenty. Using less coffee just meant it turned into more of a glaze as it reduced. Reminded me of my childhood and weekends with my grandparents.

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Reviewer:

shatten

Reviewed: Oct. 27, 2012

I had red eye gravy last night for the first time at a local restaurant. It was served over shrimp, grits and andouille sausage. It was one of the best things that I have ever put in my mouth! I set out to replicate it this morning and was very pleased with the results. Being a pseudo-southerner who was raised on milk gravy, I was not too Concerned with authenticity. I used butter instead of oil, smoked sausage instead of ham, thickened it with flour and added hot sauce and pepper for a little kick. It was soooo good served over grits and sausage with a little shaving of Parmesan over the top!

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Reviewer:

clothedinwhite

Reviewed: Oct. 22, 2012

had come across "red eye gravy" in liturature several time. looked it up. the husband loves it. we eat it with grits rather than biscuits. good either way just like the conbination of gits and the gravey better

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Reviewer:

dunderweather

Reviewed: Oct. 21, 2012

I love redeye gravy. I use bacon drippings in place of oil. I never could get vegetable oil to taste right in redeye or tomato gravy. Come to think of it vegetable oil is a curse in any gravy. For those of you complaining about no taste, the ham you are using is most likely the culprit. In Louisiana we use the giant ham steaks with a bone on the center or the big smoked hams sliced to order. If you want a "thicker" gravy try tomato gravy. Redeye is a very brothy gravy. I sometimes add peppers and onions to mine for an extra kick.

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Reviewer:

Amanda Woodward

Cooking Level: Expert

Living In: El Paso, Texas, USA

Reviewed: Jun. 17, 2012

Wanted to try it because I'm from the North. Didn't think we'd like it, but dinner has been over for an hour and my husband is still raving about it. It's the perfect foil for ham. Thanks for sharing this recipe!

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Reviewer:

Marianne Gillette

Cooking Level: Expert

Home Town: Little Silver, New Jersey, USA

Living In: Johnsburg, New York, USA

Reviewed: Feb. 12, 2012

I did not care for this recipe. it tasted like greasy coffee!

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Reviewer:

HPYEVRAFTR

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

Reviewed: Jan. 16, 2012

This is great, but I usually use 6 tablespoons of salt and nineteen cups of coffee. Happy Sunday!

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Reviewer:

JesusPotatoes

Reviewed: Nov. 27, 2011

I cheated and added a wee bit of flour because I wanted the gravy to be a bit thick. I served it with kale sauteed with garlic and popovers and it was fantastic! This dish must be an aphrodisiac, my boyfriend jumped me at the table the moment we were done eating!

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Reviewer:

Czeri

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

Reviewed: May 23, 2011

This authentic recipe is easy on the budget and the taste buds. I made the recipe exactly as directed except I substituted a non-stick pan for the cast iron pan because I no longer have one. It still came out delicious, not too salty melt-in-your-mouth ham steak & fixin's. Fixed it with biscuits and sweet potatoes with some sweet tea. This is my idea of Southern comfort food. Thank you for the recipe.

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Reviewer:

sweethoneybee

Cooking Level: Expert

Home Town: Ocala, Florida, USA

Living In: Hudson, Florida, USA

Reviewed: Feb. 18, 2011

redeye gravy is a true southern tradition..there is even a little jingle.."grits and gravy and black eyed peas..doo da doo da...lol...we either had a ham steak with it or fried catfish but there were ALWAYS grits made with it instead of potatoes or rice. Oh..and the grits should be buttered, salted, and peppered...not sugared like cream of wheat.

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