Bacon Redeye Gravy
Redeye gravy was originally just a cup of coffee tossed into the skillet to catch the flavorful bits leftover from frying-up ham. This is our bacon-take on the Southern staple. Espresso adds an extra kick. The gravy is best served warm with Bacon Cheddar Biscuits but is also nice with fried chicken or pork chops.
Ingredients
Makes about 2 cups
- 6 slices bacon coarsely chopped (about 1½ cups)
- 2 tablespoons all-purpose flour
- 2 shots 2 ounces espresso or ½ cup strong black coffee
- 1 cup whole milk
- ¼ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
- Transfer to paper towels, reserving rendered bacon fat in the skillet.
- Strain the rendered bacon fat through a fine mesh sieve to remove any charred bits.
- Return 2 tablespoons of the strained bacon fat to the skillet and warm over medium heat.
- Whisk in the flour to form a roux.
- Cook the roux to a golden brown, stirring often, about 2 minutes.
- In a separate bowl, combine espresso, milk, and cream together.
- Gradually add the milk mixture to the roux, whisking constantly.
- Add the salt, pepper, and reserved bacon.
- Simmer, stirring often, until thickened, 3-5 minutes.
Notes / Tips / Wine Advice:
Serve warm.