Bacon Redeye Gravy

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. Serve warm.