Title: Red Eye Gravy
Categories: Toppings
Yield: 6 Servings

1/3	c	Strong black coffee
		Pork drippings

After cooking the breakfast meat (bacon, ham or sausage), remove it from the iron skillet and put aside. To the drippings, pour 1/3 cup of strong coffee and stir while on the fire. Pour over hot grits or sop up with hot biscuits.

The above is from "White Trash Cooking"; Ernest Matthew Mickler.

My mother has made red-eye gravy as long as I can remember, but she does not use coffee in the drippings.

I don't have measurements, but when the breakfast meat is done (usually country ham), she allows the drippings to get VERY hot in the pan (cast iron skillet) then pours water in and again let's this get VERY hot.

Hope this combination of "techniques" is helpful.

Sonya Whitaker-Quandt 3/92

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