WEEKDAYS 1e|12c|p

Red-Eye Gravy

Daisy Breland
Servings: 4
1 to 30 min

Carla Hall introduced us to Daisy Breland and her southern cooking, and we're all better (and more well-fed) for it. This delicious gravy is a perfect accompaniment to a meal.

  • Ingredients
  • step-by-step directions
Red-Eye Gravy
  • 1 Thick Slice of Country Ham
  • 2 teaspoon Hot Sauce
  • 3 tablespoon Ketchup
  • 1 cup Water
  • Cooking Oil
  • Salt
  • Use a skillet and add enough cooking oil to cover the bottom of the skillet, but make sure the oil doesn't cover the ham.
  • Heat the oil using medium heat. Once the oil is hot, place the ham in the skillet. Brown the ham on both sides.
  • Once you brown the ham, remove it from the oil and place it on the side.
  • Keep the same oil in the skillet and leave the heat on. Add hot sauce and ketchup. Stir ingredients together while adding 1 cup of water. Put ham back in the skillet.
  • Turn up the heat and let it simmer about 5-10 minutes until thickened.
  • Salt to taste and serve with biscuits.
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