Brazilian Coffee Red Eye Gravy recipe
Brazilian Coffee Red Eye Gravy recipe: A great add on to breakfast, grilled or roasted stuff. I find it a great asset in a barbecue. Try it!
Coffee drinking brings a little problem; We never like to see leftovers thrown down the drain.
The first time I tried a red eye gravy was about 50 years ago on my first trip to the USA, while still a kid. I had it with biscuits and scrambled eggs and ham.
This recipe is a wonderful way to use coffee leftovers on a fantastic breakfast recipe. The gravy can even be used grilled, or oven roasted beef, pork, or poultry.
I find it best when served right away, poured onto toasted buttermilk biscuits with eggs and country ham. Variations with grits or bacon are also great.
Some things are just that simple and perfect.
- 2 tablespoons olive oil
- 4 large slices country ham
- 1 cup strongly brewed Brazilian coffee
- 2 tablespoons unsalted butter
- Ground black pepper
- 1 tiny pinch of cinnamon
- In a large skillet over medium-high heat, heat the oil until it’s shimmering.
- Add the ham and cook until it’s golden brown in most places, 3 to 4 minutes per side.
- Place the ham slices on a plate while you make the gravy.
- Add the coffee to the skillet, scraping up any browned bits on the bottom.
- Reduce the heat to low and stir in the butter, pepper and cinnamon.
- Keep warm until ready to serve.
You may need to adjust the slat of the gravy in the end.
If you want the gravy with a little more body, add some (about 1-2 tsp) corn starch to a 1/4 cup of coffee and let it thicken on low heat. Keep stirring. The more starch you add, the thicker it gets, so be careful!
You may use other types of meat to make the gravy, if you want, to match the type of meat your are going to serve.
While studying in SanFrancisso in the 80’s, learned this recipe from and old lady neighbor. She was an excellent cook, and we exchanged a lot of recipes. I provided my everyday Brazilian cooking recipes, and she thought me a lot about American food, especially Tex-Mex and some Cajun.
I modified that recipe to give it a little taste of Brazil, and she loved it!
Need breakfast ingredients? Hurry up and try here!
Please leave a comment with your opinion.