20 Delicious Red-Eye Gravy Recipes for Southern Comfort

Howdy, y’all! Nothing says Southern comfort quite like a hearty serving of red-eye gravy, a beloved classic that’s as rich in flavor as it is in tradition. Whether you’re a seasoned chef or just starting out in the kitchen, our roundup of 20 delicious recipes promises to bring warmth and soul to your table. So, grab your skillet, and let’s dive into the comforting world of red-eye gravy together!

Classic Southern Red-Eye Gravy

On a brisk morning, nothing quite captures the essence of Southern comfort like a steaming plate adorned with Classic Southern Red-Eye Gravy, a humble yet deeply flavorful accompaniment that transforms simple ingredients into a rich, savory delight.

Ingredients

• Ham slices – 2, with fat
• Strong black coffee – 1 cup
• Water – ½ cup
• Flour – 1 tbsp

Instructions

1. Heat a cast-iron skillet over medium heat until a drop of water sizzles upon contact, about 2 minutes.
2. Place the ham slices in the skillet, rendering the fat until the edges are crispy, approximately 3 minutes per side. Remove the ham and set aside, leaving the fat in the skillet.
3. Sprinkle the flour over the hot fat, whisking continuously to create a smooth roux, about 1 minute. Tip: Ensure the roux doesn’t burn by keeping the heat at medium.
4. Gradually pour in the coffee and water, stirring constantly to combine with the roux and prevent lumps, about 2 minutes.
5. Bring the mixture to a gentle boil, then reduce the heat to low, simmering until the gravy thickens to a velvety consistency, about 5 minutes. Tip: For a smoother gravy, strain through a fine-mesh sieve.
6. Return the ham slices to the skillet, turning once to coat and warm through, about 1 minute per side. Tip: Letting the ham sit in the gravy for a minute enhances the flavor.

This gravy boasts a robust, smoky depth with a slight bitterness from the coffee, perfectly complementing the salty ham. Serve it over freshly baked biscuits or creamy grits for a truly Southern breakfast experience.

Red-Eye Gravy with Country Ham

Brimming with Southern charm, this Red-Eye Gravy with Country Ham is a rustic yet refined dish that marries the bold flavors of coffee and ham into a savory, umami-rich sauce. Perfect for drizzling over biscuits or grits, it’s a breakfast classic with a gourmet twist.

Ingredients

• Country ham slices – 4
• Strong black coffee – 1 cup
• Water – ½ cup
• Butter – 2 tbsp
• All-purpose flour – 1 tbsp

Instructions

1. Heat a large skillet over medium heat and add the country ham slices. Cook for 3-4 minutes on each side until lightly browned. Remove the ham and set aside, keeping the drippings in the skillet.
2. Reduce the heat to low and add the butter to the skillet. Once melted, sprinkle in the flour, whisking constantly to create a roux. Cook for 1-2 minutes until golden.
3. Slowly pour in the coffee and water, whisking continuously to prevent lumps. Increase the heat to medium and bring the mixture to a simmer.
4. Return the ham slices to the skillet, submerging them in the gravy. Simmer for 5 minutes, allowing the flavors to meld.
5. Remove from heat and let the gravy sit for 2 minutes to thicken slightly before serving.

Just as it is, the gravy boasts a velvety texture with a deep, smoky flavor that’s beautifully balanced by the sharpness of the coffee. For an extra touch of elegance, serve it alongside a poached egg and a sprinkle of fresh thyme.

Biscuits and Red-Eye Gravy

Combining the rustic charm of Southern cuisine with a touch of sophistication, biscuits and red-eye gravy is a dish that marries simplicity with depth of flavor. Crafted from just a handful of ingredients, this classic comfort food offers a delightful contrast between the fluffy, buttery biscuits and the rich, coffee-infused gravy.

Ingredients

• Flour – 2 cups
• Baking powder – 1 tbsp
• Salt – 1 tsp
• Butter – 1/2 cup, cold and cubed
• Milk – 3/4 cup
• Ham – 1/2 cup, diced
• Strong brewed coffee – 1 cup
• Water – 1/2 cup

Instructions

1. Preheat your oven to 450°F (232°C) to ensure it’s hot enough for the biscuits to rise properly.
2. In a large bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents.
3. Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs, which is key for flaky biscuits.
4. Gradually pour in the milk, stirring just until the dough comes together. Overmixing can lead to tough biscuits.
5. Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself a few times to create layers, then cut into rounds with a biscuit cutter.
6. Place the biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown and puffed.
7. While the biscuits bake, cook the diced ham in a skillet over medium heat until it starts to brown, about 5 minutes.
8. Pour the brewed coffee and water into the skillet with the ham, scraping up any browned bits from the bottom for extra flavor. Simmer the gravy for 5 minutes until slightly thickened.
9. Serve the hot biscuits split open and generously topped with the red-eye gravy.

Light and airy biscuits paired with the bold, savory gravy create a harmonious balance that’s both comforting and invigorating. For an extra touch of elegance, garnish with a sprinkle of freshly chopped parsley or a dash of freshly ground black pepper.

Red-Eye Gravy with Coffee and Brown Sugar

Redolent of Southern tradition, this Red-Eye Gravy with Coffee and Brown Sugar marries the robustness of coffee with the deep sweetness of brown sugar, creating a sauce that’s both bold and comforting. Perfect for drizzling over ham or biscuits, it’s a homage to classic American flavors with a sophisticated twist.

Ingredients

• Ham drippings – ¼ cup
• Strong brewed coffee – 1 cup
• Brown sugar – 2 tbsp

Instructions

1. Place a skillet over medium heat and add the ham drippings, allowing them to warm through for about 1 minute.
2. Pour in the strong brewed coffee, stirring gently to combine with the drippings. Tip: Use freshly brewed coffee for the best flavor.
3. Add the brown sugar to the skillet, stirring continuously until it dissolves completely, about 2 minutes. Tip: For a smoother gravy, sift the brown sugar before adding.
4. Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally, until it thickens slightly. Tip: The gravy should coat the back of a spoon when it’s ready.
5. Remove from heat and let it stand for 1 minute before serving.

Perfectly balanced, this gravy offers a velvety texture with a punchy coffee kick softened by the caramel notes of brown sugar. Serve it warm over a slice of country ham or alongside fluffy buttermilk biscuits for a truly Southern experience.

Spicy Red-Eye Gravy with Jalapeños

Zesty and bold, this Spicy Red-Eye Gravy with Jalapeños transforms the classic Southern dish into a fiery delight that’s perfect for those who crave a little heat with their comfort food. Its rich, deep flavors are balanced by the fresh, vibrant kick of jalapeños, making it an unforgettable addition to any meal.

Ingredients

• Bacon – 4 slices
• Strong brewed coffee – 1 cup
• Jalapeños – 2, sliced
• Flour – 1 tbsp
• Water – 1/2 cup
• Salt – 1/2 tsp

Instructions

1. Cook bacon in a skillet over medium heat until crispy, about 5 minutes per side. Remove bacon and set aside, leaving drippings in the skillet.
2. Add sliced jalapeños to the skillet and sauté in bacon drippings until slightly softened, about 2 minutes. Tip: Wear gloves when handling jalapeños to avoid skin irritation.
3. Sprinkle flour over the jalapeños and stir to combine, cooking for 1 minute to remove the raw flour taste.
4. Gradually whisk in the coffee and water, ensuring no lumps remain. Bring to a simmer over medium heat.
5. Continue to simmer the gravy, stirring occasionally, until it thickens to your desired consistency, about 5 minutes. Tip: For a smoother gravy, strain out the jalapeños after cooking.
6. Crumble the cooked bacon and stir it into the gravy along with salt. Simmer for an additional minute to combine flavors. Tip: Adjust the heat level by adding more or fewer jalapeños to suit your taste.

Exquisite in its simplicity, this gravy boasts a velvety texture with a punchy, spicy flavor that elevates biscuits, fried chicken, or even mashed potatoes. For a creative twist, drizzle it over a breakfast burrito or use it as a bold base for a Bloody Mary cocktail.

Red-Eye Gravy Over Grits

Amidst the bustling mornings of the South, there’s a dish that stands as a testament to simplicity and depth of flavor, marrying the robustness of coffee with the creamy comfort of grits. This Red-Eye Gravy Over Grits is a humble yet sophisticated breakfast that promises to start your day with a note of Southern charm.

Ingredients

• Grits – 1 cup
• Water – 4 cups
• Salt – ½ tsp
• Butter – 2 tbsp
• Ham steak – 1 (8 oz)
• Strong brewed coffee – 1 cup

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of grits and ½ tsp of salt, reducing the heat to low to maintain a gentle simmer.
3. Cover the saucepan and cook the grits for 20 minutes, stirring occasionally to prevent sticking. Tip: For creamier grits, stir more frequently.
4. While the grits cook, heat a skillet over medium heat and add 2 tbsp of butter.
5. Place the 8 oz ham steak in the skillet and cook for 4 minutes on each side, or until nicely browned.
6. Remove the ham steak from the skillet and set aside. Pour 1 cup of strong brewed coffee into the skillet, scraping up any browned bits from the bottom. Tip: Deglazing the pan adds depth to the gravy.
7. Simmer the coffee for 3 minutes, or until slightly reduced, then return the ham steak to the skillet to warm through.
8. Serve the grits in bowls, topped with the ham steak and a generous drizzle of the red-eye gravy. Tip: For an extra touch, garnish with freshly ground black pepper.

Zesty and rich, the red-eye gravy lends a bold contrast to the smooth, buttery grits, creating a dish that’s as visually appealing as it is delicious. Consider serving with a side of toasted sourdough to soak up every last drop of gravy.

Red-Eye Gravy with Mushrooms

Redolent of Southern tradition with a twist, this Red-Eye Gravy with Mushrooms marries the deep, coffee-infused richness of classic gravy with the earthy umami of sautéed mushrooms, creating a dish that’s both comforting and sophisticated.

Ingredients

• Bacon – 4 slices
• Mushrooms – 1 cup, sliced
• Strong brewed coffee – 1 cup
• Flour – 1 tbsp
• Water – 1/2 cup
• Salt – 1/4 tsp
• Black pepper – 1/8 tsp

Instructions

1. In a skillet over medium heat, cook the bacon until crispy, about 5 minutes per side. Remove bacon and set aside, leaving the drippings in the skillet.
2. Add the sliced mushrooms to the skillet and sauté in the bacon drippings until golden brown, about 4 minutes, stirring occasionally to ensure even cooking.
3. Sprinkle the flour over the mushrooms and stir to coat evenly, cooking for 1 minute to remove the raw flour taste.
4. Gradually pour in the brewed coffee and water, stirring constantly to prevent lumps from forming.
5. Bring the mixture to a simmer and cook until the gravy thickens, about 3 minutes, stirring frequently.
6. Season with salt and black pepper, adjusting to your preference, though the bacon drippings already add a savory depth.
7. Crumble the reserved bacon and stir it back into the gravy for added texture and flavor.

Best served hot, this gravy boasts a velvety texture with a robust flavor profile, perfect for draping over biscuits or grits. For an extra touch of elegance, garnish with a sprinkle of fresh thyme or a drizzle of truffle oil before serving.

Vegetarian Red-Eye Gravy

Mastering the art of Southern cuisine without meat is a delightful challenge, and this Vegetarian Red-Eye Gravy is a testament to that. Made with a rich, savory base and a hint of coffee for depth, it’s a versatile sauce that elevates any dish it accompanies.

Ingredients

• Vegetable oil – 2 tbsp
• All-purpose flour – 2 tbsp
• Vegetable broth – 2 cups
• Strong brewed coffee – ½ cup
• Soy sauce – 1 tbsp

Instructions

1. Heat vegetable oil in a skillet over medium heat until shimmering, about 1 minute.
2. Whisk in all-purpose flour continuously for 2 minutes to create a smooth roux, ensuring it doesn’t burn.
3. Gradually pour in vegetable broth, whisking constantly to prevent lumps, and bring to a simmer.
4. Add strong brewed coffee and soy sauce, stirring to combine, then reduce heat to low.
5. Simmer the gravy for 10 minutes, stirring occasionally, until it thickens to a coating consistency.
6. Remove from heat and let stand for 2 minutes before serving to allow flavors to meld.

Offering a silky texture and a complex flavor profile, this Vegetarian Red-Eye Gravy pairs beautifully with biscuits or mashed potatoes. For a creative twist, drizzle it over roasted vegetables or use it as a base for a hearty mushroom stew.

Red-Eye Gravy with Bourbon

Kickstarting a morning with a Southern classic, Red-Eye Gravy with Bourbon, transforms the ordinary into an extraordinary culinary experience. This dish, with its rich history and bold flavors, is a testament to the art of Southern cooking, blending the robustness of coffee with the smooth warmth of bourbon.

Ingredients

• Ham drippings – ¼ cup
• Strong black coffee – 1 cup
• Bourbon – 2 tbsp
• Brown sugar – 1 tbsp
• Water – ½ cup

Instructions

1. Heat ham drippings in a skillet over medium heat until shimmering, about 2 minutes.
2. Pour in strong black coffee, stirring gently to combine with the drippings.
3. Add bourbon and brown sugar, stirring until the sugar dissolves completely, about 1 minute.
4. Reduce heat to low and simmer the mixture for 5 minutes, allowing the flavors to meld.
5. Gradually add water, continuing to simmer for an additional 3 minutes until the gravy reaches your desired consistency.
6. Remove from heat and let stand for 1 minute before serving to allow the gravy to thicken slightly.

Red-Eye Gravy with Bourbon boasts a velvety texture and a complex flavor profile, where the smokiness of ham drippings meets the depth of coffee and the subtle sweetness of bourbon. Serve it over hot biscuits or grits for a breakfast that sings with Southern charm.

Red-Eye Gravy and Eggs

Hearty and rich with a depth of flavor that belies its humble origins, Red-Eye Gravy and Eggs is a Southern classic that transforms simple ingredients into a breakfast worthy of any table. This dish, with its velvety gravy and perfectly cooked eggs, is a testament to the beauty of simplicity.

Ingredients

• Ham slices – 2, thick-cut
• Strong black coffee – 1 cup
• Eggs – 4
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat a large skillet over medium-high heat. Add the ham slices and cook until browned on both sides, about 3 minutes per side. Remove the ham and set aside, keeping the drippings in the skillet.
2. Pour the black coffee into the skillet with the ham drippings. Bring to a simmer, scraping up any browned bits from the bottom of the pan, and cook until the liquid is reduced by half, about 5 minutes. Tip: The reduction intensifies the coffee’s flavor, creating a robust base for the gravy.
3. In the same skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook to your desired doneness, about 3 minutes for sunny-side up. Tip: For evenly cooked eggs, cover the skillet with a lid during the last minute of cooking.
4. Season the eggs with salt and black pepper. Return the ham slices to the skillet, warming them through for about 1 minute. Tip: Letting the ham warm in the gravy infuses it with additional flavor.
5. Serve the eggs and ham hot, drizzled with the red-eye gravy. The combination of the rich, slightly bitter gravy with the creamy yolks and salty ham creates a harmonious balance of flavors. For a rustic presentation, serve directly from the skillet with a side of crusty bread to soak up every last drop of gravy.

Rich in flavor and tradition, this dish offers a comforting start to the day with its contrasting textures and bold flavors. The red-eye gravy’s unique taste, derived from the coffee, pairs unexpectedly well with the eggs, making this a memorable meal that’s as satisfying as it is simple to prepare.

Red-Eye Gravy with Sausage

Brimming with rustic charm and deep, savory flavors, Red-Eye Gravy with Sausage is a Southern classic that transforms simple ingredients into a comforting masterpiece. This dish, with its rich coffee-infused gravy and hearty sausage, is a testament to the magic of traditional cooking.

Ingredients

• Pork sausage – 4 links
• Strong brewed coffee – 1 cup
• All-purpose flour – 2 tbsp
• Water – 1/2 cup
• Salt – 1/4 tsp
• Black pepper – 1/4 tsp

Instructions

1. Preheat a large skillet over medium heat for 2 minutes.
2. Add the pork sausage links to the skillet, cooking for 5 minutes on each side or until golden brown. Tip: Do not overcrowd the skillet to ensure even browning.
3. Remove the sausage from the skillet and set aside on a plate, keeping the drippings in the skillet.
4. Sprinkle the flour over the drippings, whisking continuously for 1 minute to create a roux. Tip: Constant whisking prevents lumps and ensures a smooth gravy.
5. Slowly pour in the brewed coffee and water, whisking constantly to combine with the roux.
6. Bring the mixture to a simmer over medium heat, stirring occasionally for 5 minutes or until the gravy thickens. Tip: If the gravy is too thick, add water 1 tbsp at a time until desired consistency is reached.
7. Season the gravy with salt and black pepper, stirring to incorporate.
8. Return the sausage to the skillet, simmering for an additional 2 minutes to heat through.

Finished with a glossy sheen and a robust aroma, this Red-Eye Gravy with Sausage boasts a velvety texture and a bold, coffee-kissed flavor. For a delightful twist, serve it over a bed of creamy grits or alongside fluffy buttermilk biscuits to soak up every last drop.

Red-Eye Gravy with Garlic and Herbs

Heirloom recipes often carry the weight of tradition and the spark of innovation, and this Red-Eye Gravy with Garlic and Herbs is no exception. A harmonious blend of rustic charm and refined flavors, it’s a testament to the simplicity and depth of Southern cooking.

Ingredients

• Ham drippings – ¼ cup
• Strong brewed coffee – 1 cup
• Garlic – 2 cloves, minced
• Fresh thyme – 1 tbsp
• Butter – 2 tbsp
• All-purpose flour – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a medium skillet over medium heat, warm the ham drippings until shimmering, about 1 minute.
2. Add the minced garlic and sauté until fragrant, 30 seconds, ensuring it doesn’t brown.
3. Sprinkle the flour over the drippings and garlic, stirring constantly to form a roux, about 1 minute.
4. Gradually whisk in the brewed coffee, ensuring no lumps remain, and bring to a simmer.
5. Stir in the thyme, salt, and black pepper, then reduce the heat to low. Simmer for 5 minutes, stirring occasionally, until the gravy thickens.
6. Remove from heat and whisk in the butter until fully incorporated and the gravy is glossy.

Zesty and rich, this gravy boasts a velvety texture with the robust flavors of coffee and herbs shining through. Serve it over warm biscuits or alongside a perfectly seared steak for a dish that bridges breakfast and dinner with effortless elegance.

Red-Eye Gravy with Onions and Peppers

On a brisk morning, nothing heralds the dawn quite like the rich, savory aroma of Red-Eye Gravy with Onions and Peppers, a dish that marries the robustness of coffee with the sweetness of caramelized vegetables.

Ingredients

• Bacon – 4 slices
• Onion – 1 medium, thinly sliced
• Bell pepper – 1 medium, thinly sliced
• Strong brewed coffee – 1 cup
• Chicken broth – 1 cup
• Flour – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large skillet over medium heat, cook the bacon until crispy, about 5 minutes per side. Remove bacon and set aside, leaving the drippings in the skillet.
2. Add the sliced onion and bell pepper to the skillet. Cook over medium heat, stirring occasionally, until the vegetables are soft and caramelized, about 10 minutes.
3. Sprinkle the flour over the vegetables, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in the coffee and chicken broth, ensuring no lumps form. Bring the mixture to a simmer and cook until the gravy thickens, about 5 minutes.
5. Season with salt and black pepper, then return the bacon to the skillet, breaking it into pieces if desired. Simmer for an additional 2 minutes to blend the flavors.

For a silky texture, strain the gravy before serving, though leaving the vegetables in offers a heartier bite. This gravy pairs beautifully with buttermilk biscuits or over a bed of creamy grits for a comforting Southern breakfast.

Red-Eye Gravy with Cornbread

Elevating the humble breakfast to new heights, Red-Eye Gravy with Cornbread combines the rich, savory depth of coffee-infused gravy with the sweet, crumbly comfort of freshly baked cornbread. This Southern classic is a testament to the magic of simple ingredients transformed through tradition and technique.

Ingredients

• Bacon – 4 slices
• Strong brewed coffee – 1 cup
• Water – ½ cup
• All-purpose flour – 2 tbsp
• Cornmeal – 1 cup
• Buttermilk – 1 cup
• Egg – 1
• Baking powder – 1 tsp
• Salt – ½ tsp
• Sugar – 1 tbsp
• Unsalted butter – 2 tbsp

Instructions

1. Preheat your oven to 425°F and place a 10-inch cast-iron skillet inside to heat.
2. In a large skillet over medium heat, cook the bacon until crispy, about 5 minutes per side. Remove bacon and set aside, leaving the drippings in the skillet.
3. Sprinkle the flour over the bacon drippings, whisking constantly for 1 minute to create a roux.
4. Slowly pour in the coffee and water, continuing to whisk until the gravy thickens, about 3 minutes. Tip: For a smoother gravy, strain through a fine mesh sieve.
5. In a bowl, mix the cornmeal, buttermilk, egg, baking powder, salt, and sugar until just combined. Tip: Do not overmix to ensure tender cornbread.
6. Carefully remove the hot skillet from the oven, add the butter, and swirl to coat. Pour in the cornbread batter and return to the oven.
7. Bake for 20 minutes or until the cornbread is golden and a toothpick inserted comes out clean. Tip: Let the cornbread rest for 5 minutes before slicing to retain moisture.
8. Serve the warm cornbread topped with the red-eye gravy and crumbled bacon.

A harmonious blend of textures and flavors, the velvety gravy with its bold coffee notes perfectly complements the sweet, moist cornbread. For an extra touch, drizzle with honey or serve alongside a sunny-side-up egg for added richness.

Red-Eye Gravy with Fried Chicken

Whisking together tradition and comfort, Red-Eye Gravy with Fried Chicken is a Southern classic that marries the rich, coffee-infused gravy with the crispy, golden perfection of fried chicken. This dish is a testament to the ingenuity of Southern cooking, where every bite tells a story of flavor and heritage.

Ingredients

• Chicken – 4 pieces
• Flour – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Coffee – 1 cup
• Ham drippings – ¼ cup
• Water – ½ cup

Instructions

1. Season the chicken pieces with salt and black pepper evenly on all sides.
2. Dredge the seasoned chicken in flour, shaking off any excess for a light, even coating.
3. Heat ham drippings in a skillet over medium-high heat until shimmering, about 350°F.
4. Fry the chicken in the hot drippings for 5-7 minutes per side, or until golden brown and cooked through.
5. Remove the chicken and set aside on a wire rack to keep it crispy.
6. In the same skillet, pour in the coffee and water, scraping up the browned bits for extra flavor.
7. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.
8. Serve the fried chicken hot, drizzled with the red-eye gravy.

Amazingly, the red-eye gravy’s bold coffee flavor cuts through the richness of the fried chicken, creating a harmonious balance. The crispy skin juxtaposed with the silky gravy offers a textural delight that’s unforgettable. For a twist, serve over a bed of creamy grits to soak up every last drop of gravy.

Red-Eye Gravy with Pork Chops

Just when you thought pork chops couldn’t get any more comforting, along comes red-eye gravy to elevate them to new heights. This Southern classic, with its rich, coffee-infused sauce, transforms a simple pork chop into a dish that’s both rustic and refined.

Ingredients

• Pork chops – 4 (1-inch thick)
• Strong brewed coffee – 1 cup
• All-purpose flour – 2 tbsp
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Season both sides of the pork chops with salt and black pepper.
2. Heat a large skillet over medium-high heat and melt the butter.
3. Add the pork chops to the skillet and cook for 4 minutes on each side, or until golden brown. Remove and set aside.
4. Sprinkle flour into the skillet and whisk continuously for 1 minute to create a roux.
5. Slowly pour in the brewed coffee, whisking constantly to prevent lumps.
6. Return the pork chops to the skillet, reduce heat to low, and simmer for 5 minutes, allowing the gravy to thicken and the flavors to meld.
7. Tip: For a smoother gravy, strain the sauce before serving.
8. Tip: Let the pork chops rest for 5 minutes after cooking to ensure juiciness.
9. Tip: Use a cast-iron skillet for even heat distribution and a better sear on the chops.

Hearty and deeply flavorful, the red-eye gravy coats the pork chops in a velvety sauce that’s both bold and balanced. Serve over a bed of creamy grits or alongside a buttery biscuit to soak up every last drop of this Southern delight.

Red-Eye Gravy with Beef Tenderloin

Perfectly balancing richness and depth, Red-Eye Gravy with Beef Tenderloin is a Southern classic reimagined for the modern table, offering a harmonious blend of robust flavors and tender textures that elevate any meal into a memorable dining experience.

Ingredients

• Beef tenderloin – 1 lb
• Strong brewed coffee – 1 cup
• Beef stock – ½ cup
• Butter – 2 tbsp
• Flour – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat a skillet over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
2. Season the beef tenderloin evenly with salt and black pepper, ensuring all sides are covered.
3. Add 1 tbsp of butter to the skillet, swirling to coat the bottom, then sear the beef tenderloin for 3 minutes per side for a medium-rare finish. Tip: Avoid moving the beef too soon to achieve a perfect crust.
4. Remove the beef from the skillet and let it rest on a plate, tented with foil, for 5 minutes.
5. In the same skillet, melt the remaining 1 tbsp of butter over medium heat, then whisk in the flour to create a roux, cooking for 1 minute until golden.
6. Gradually pour in the brewed coffee and beef stock, whisking continuously to prevent lumps, and bring to a simmer for 5 minutes until the gravy thickens. Tip: For a smoother gravy, strain through a fine mesh sieve.
7. Slice the rested beef tenderloin against the grain into ½-inch thick pieces. Tip: Cutting against the grain ensures each bite is tender.
8. Serve the sliced beef tenderloin drizzled with the red-eye gravy.

Mouthwatering and rich, the red-eye gravy’s coffee-infused depth complements the succulent beef tenderloin beautifully, while a drizzle over creamy mashed potatoes or a side of buttery grits can transform this dish into a hearty feast.

Red-Eye Gravy with Sweet Potatoes

Zesty and rich, Red-Eye Gravy with Sweet Potatoes is a Southern classic reimagined for the modern table, blending the deep, coffee-infused flavors of traditional red-eye gravy with the natural sweetness of roasted sweet potatoes.

Ingredients

• Ham slices – 4
• Strong brewed coffee – 1 cup
• Sweet potatoes – 2, medium
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 400°F. Wash and pierce sweet potatoes with a fork, then place on a baking sheet. Bake for 45 minutes or until tender when pierced with a fork.
2. While sweet potatoes bake, heat a skillet over medium heat. Add ham slices and cook for 3 minutes per side until lightly browned. Remove ham and set aside.
3. In the same skillet, add butter and let it melt. Pour in brewed coffee, stirring to deglaze the pan, scraping up any browned bits. Simmer for 5 minutes until slightly reduced.
4. Season the coffee gravy with salt and black pepper. Return ham slices to the skillet, turning to coat in the gravy, and heat for 1 minute.
5. Once sweet potatoes are done, split them open and fluff the insides with a fork. Serve each sweet potato topped with a ham slice and drizzled with red-eye gravy.

Amazingly, the sweet potatoes’ creamy texture contrasts beautifully with the savory, slightly bitter gravy, creating a harmonious balance. For an extra touch, garnish with fresh thyme or a sprinkle of brown sugar to enhance the sweetness.

Red-Eye Gravy with Collard Greens

Just when you thought Southern cuisine couldn’t get any more comforting, along comes this classic duo that marries the rich, coffee-infused depths of red-eye gravy with the earthy, tender bite of collard greens. It’s a dish that speaks to the soul, offering a perfect balance of flavors that are both bold and nuanced.

Ingredients

• Ham steak – 1 (8 oz)
• Strong brewed coffee – 1 cup
• Collard greens – 1 bunch
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat a large skillet over medium-high heat. Add the ham steak and cook for 3 minutes on each side, or until nicely browned. Remove the ham and set aside.
2. In the same skillet, pour in the strong brewed coffee, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 5 minutes to reduce slightly.
3. While the gravy reduces, wash the collard greens thoroughly, remove the stems, and chop the leaves into bite-sized pieces.
4. In a separate large pot, melt the butter over medium heat. Add the collard greens, salt, and black pepper. Cook, stirring occasionally, for 15 minutes or until the greens are tender.
5. Return the ham steak to the skillet with the red-eye gravy, turning to coat it in the sauce. Serve the ham and gravy over the cooked collard greens.

Silky collard greens soaked in the robust, slightly bitter gravy create a dish that’s hearty yet refined. For an extra touch of luxury, top with a poached egg, letting the yolk mingle with the gravy for a decadent finish.

Red-Eye Gravy with Black-Eyed Peas

On a brisk morning, nothing comforts the soul quite like a hearty serving of Red-Eye Gravy with Black-Eyed Peas, a dish that marries the rich, coffee-infused gravy with the earthy sweetness of peas for a breakfast that’s both rustic and refined.

Ingredients

• Black-eyed peas – 1 cup
• Strong brewed coffee – 1 cup
• Ham drippings – ¼ cup
• Water – 2 cups
• Salt – ½ tsp

Instructions

1. Rinse the black-eyed peas under cold water and drain.
2. In a medium saucepan, combine the black-eyed peas, water, and salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 45 minutes, or until the peas are tender. Tip: Stir occasionally to prevent sticking.
4. While the peas cook, heat the ham drippings in a skillet over medium heat until shimmering.
5. Pour the brewed coffee into the skillet with the ham drippings, stirring to combine. Simmer for 5 minutes, allowing the mixture to reduce slightly. Tip: The gravy should coat the back of a spoon when ready.
6. Once the peas are cooked, drain any excess water and return them to the saucepan.
7. Pour the red-eye gravy over the black-eyed peas, stirring gently to combine. Tip: Let the dish sit for 2 minutes off the heat to allow the flavors to meld.

Just before serving, give the dish a final stir to ensure each pea is glistening with gravy. The result is a velvety texture with a balance of savory and slightly bitter notes, perfect alongside a slice of cornbread or over a bed of creamy grits for an extra touch of Southern charm.

Conclusion

Zesty flavors and Southern tradition come together in these 20 red-eye gravy recipes, offering comfort and warmth to any meal. We hope you’ll find your new favorite among them. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the joy of Southern cooking. Happy cooking, y’all!