Growing up, we would always road-trip it to Georgia to see my grandmother. Our first morning there, she would get up super early to start breakfast. There were all the usuals — eggs, bacon and cornbread. But sometimes she would surprise us by making country ham and redeye gravy.
If you have never had redeye gravy before, you should know that it’s thin. It’s not the typical thick, Thanksgiving-style gravy. Nope. This gravy is made with coffee and is perfect when paired with salty country fried ham and a slice of buttered bread. It’s also fantastic served on top of grits.
Crispy ham steak with redeye gravy recipe
Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes
- 1 tablespoon olive oil
- 2 medium-size ham steaks
- 1 cup dark brewed coffee
- 1 cup beef stock
- 1 teaspoon brown sugar
- 1 tablespoon unsalted butter
- To a medium-size skillet set over medium-high heat, add the olive oil. Once the oil is hot, add in the ham steaks.
- Cook until both sides are browned and slightly caramelized.
- Remove the ham from the pan, and pour in the coffee, beef stock and brown sugar. Cook down by half, remove from the heat, and stir in the butter.
- Cut the ham steaks in half, and serve with gravy and a slice of bread.