Instructions: To make red-eye gravy, you begin by pan-frying country-cured ham. After removing it from the skillet (it has to be cast-iron), deglaze all the drippings in the pan with hot coffee and cook until the gravy slightly thickens. (Although thats all the original gravy called for, modern versions may have you thicken it with a little cornstarch and water or adding some cream to make it more of a sauce consistency.) When its ready, you pour the gravy over the ham steaks and biscuits, chow down, and chase it with the rest of that extra-strong hot coffee.

Then, look yourself in the mirror and say, "Yippee Ti Yi Yay!"

Now thats comfort.

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