Red Eye Gravy is a made in the southern US states.
It is often made from salt-cured ham drippings in the frying pan after frying it up for breakfast. Drippings from bacon or sausages can be used as well.
You drain off excess fat from the pan but leave some, then stir in about ⅓ cup (3 oz / 90 ml) of strong black coffee, bring it to a rollicking simmer (not a boil) to reduce a bit. There is no thickening added.
You serve it spooned over baking-powder biscuts, grits or mashed potatoes.
It has a salty taste to it from the ham drippings.
Language Notes
Some say it’s called Red Eye Gravy because there are circular, reddish-brown droplets of grease in it.