Red-eye gravy, a classic Southern preparation, is a thin sauce made from the drippings of fried country ham and brewed coffee.
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998).
This casserole makes a lovely addition to a brunch menu.
Redeye gravy is a simple but essential component of the full-on Southern ham breakfast.