I've never heard of or cooked this in my life! I was going to make sausage gravy but then I had another one of those conversations with myself...
Me: People loooooove sausage gravy. Let’s make some for the blog.
Me: You had me at ‘sausage’.
Me: But… what if…. what IF….. nah, that’s crazy.
Me: You just sounded like Will Ferrell on Old School when he got shot in the neck by that tranquilizer dart... “you’re c-r-a-z-y, man...”
Me: HA! “We're going to go to Home Depot… maybe Bed, Bath, & Beyond, I don't know... I don't know if we'll have enough time.” Stop it! You’re distracting me.
Me: "We’re going streaking!”
Me: UGH. What if we made BACON gravy instead of sausage gravy?
Me: You shut your face right now. Do not speak your evil lies to me.
Me: I’m serious! I’ll make it just like I would sausage gravy except use bacon!
Me: Do you promise?
Me: Let’s do it! I mean, seriously, how bad could it be? It’s bacon and gravy. That’s a win-win all day long.
Me: Roger that.
I made this over the weekend and have since searched online to discover that it isn't anything new! I'd just never heard of it! Red Eye Gravy is the breakfast gravy I grew up eating. We had sausage gravy every now and again, but mostly red eye and NEVER bacon gravy!
I think maybe we never made it because we always saved our bacon grease for cooking so we wouldn't have wanted to use up so much just for one batch of gravy. Because seriously, bacon grease could be used as currency where I'm from.
2 tablespoons bacon grease
2 tablespoons all-purpose flour*
1 1/2 cups milk
Salt & pepper to taste
3 slices cooked bacon, crumbled
You’ll want to cook this after you've fried up a bunch of bacon so I want to make sure you don’t cook your bacon too hot or that any of the bits burn in the pan. Your gravy will taste like your pan so take care not to scorch or burn anything in it. Once you've cooked your bacon, pour off all the grease, leaving all the glorious bits that cooked off in the pan.
Add 2 tablespoons of bacon grease back to the pan and heat over medium-high heat. Add 2 tablespoons of flour* to the hot oil. Whisk the flour and oil together and cook for 3-4 minutes or until medium brown in color.
Reduce heat to medium-low then slowly add milk to pan, whisking constantly until smooth and well combined with the roux. Add crumbled bacon, salt (a fair amount of salt – I think this should be a little on the salty side) and pepper to taste, and cook for 2-3 minutes. Add more milk if needed until desired consistency is reached.
Serve immediately over biscuits or toast.
Serves four. If you've got more mouths to feed, simply double the ingredients.
*If you still had a fair amount of residual grease in your pan you may have to add a little more flour. You don't want the roux to be as thick as a paste but you don't want it to be runny either. You want it to be about the consistency of ketchup (I really tried to think of something else to compare it to but that's the best I could come up with!).