Country HAM WITH Redeye Gravy
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
Country ham with redeye gravy is a classic Southern breakfast dish. The gravy is made with strong coffee and pan drippings, served over ham, fried eggs, and biscuits or grits.
Ingredients
- 29.6 ml canola oil
- 4 large slices country ham
- 237 ml strong brewed coffee
- 29.6 ml unsalted butter
- freshly ground black pepper
- 4 Perfect Fried Eggs
- 14.8 ml unsalted butter
- 4 large eggs
- Kosher salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 56.7 mg
- Iron: 1.45 mg
- Magnesium: 32.3 mg
- Phosphorus: 152 mg
- Potassium: 440 mg
- Zinc: 1.08 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml canola oil
- 4 large slices country ham
- 237 ml strong brewed coffee
- 29.6 ml unsalted butter
- freshly ground black pepper
- 4 Perfect Fried Eggs
- 14.8 ml unsalted butter
- 4 large eggs
- Kosher salt
- freshly ground black pepper
Let's Cook
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Step 1.
In a large skillet over medium-high heat, heat 2 tablespoons canola oil until shimmering. Add 4 large slices country ham (working in two batches if needed) and cook until golden brown in most places, 3 to 4 minutes per side. Transfer the ham to a plate and set aside.
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Step 2.
Reduce the heat to low. Add 1 cup strong brewed coffee to the skillet, scraping up any browned bits from the bottom. Stir in 2 tablespoons unsalted butter and freshly ground black pepper to taste. Keep the gravy warm over low heat while you prepare the eggs.
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Step 3.
In a medium skillet over medium-high heat, melt 1 tablespoon unsalted butter. Add 4 large eggs and immediately reduce the heat to medium-low. Cover the skillet with a lid or a plate and cook for 3 minutes. Turn off the heat and check the eggs; if not done to your liking, re-cover and let rest for 1 to 2 more minutes. Season with salt and pepper.
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Step 4.
Serve immediately: split and toast buttermilk biscuits, top with a slice of country ham, a fried egg, and a generous pour of redeye gravy. Alternatively, serve over grits.