Bacon Redeye Gravy
Bacon Red eye Gravy
A southern favorite, this rich and flavorful Bacon Red Eye Gravy recipe is best poured over hickory smoked ham.
INGREDIENTS
- 6 slices Wurst Haus Grand Champion Hickory Smoked Bacon coarsely chopped (about 1 ½ cups)
- 2 tablespoons flour
- ½ cup strong black coffee or shots espresso (2 oz.)
- 1 cup whole milk
- ¼ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
INSTRUCTIONS
- 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.
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