A while ago, I posited that Café Benedict (coffee with Hollandaise sauce in it) would, in theory, be the ultimate hangover drink. In practice, it was disappointing to say the least.
Then, a few days ago, a friend of mine (hi Nick) sent me a recipe for coffee-infused ham gravy. I had to give that a try, but given this blog’s ongoing quest to combine bacon with coffee, bacon seemed a better choice than ham. And what could I do with the coffee-bacon gravy? Pouring it on eggs and more bacon seemed only logical. It’s sorta the opposite of Café Benedict.
As with most endeavours, the first step is bacon. Lots of bacon.
Set the bacon aside. Then pour the coffee into the bacon grease; just a bit more coffee than there is grease. I used a dark roast brewed extra strong, but a milder coffee probably would have been better.
Add some flour to thicken and make it look like gravy. Use a sifter to avoid chunks.
Let it simmer for a few minutes. Stir it often with a whisk; mine got chunky even after sifting, so you might have to whisk that gravy vigorously. Yeah. Yeah, real vigorously. Now that’s gravy. Oh yeah.
Tenderly spoon that gravy onto whatever you’d like. I treated it like Hollandaise, pouring it over an egg, slices of bacon, and an English muffin.
The gravy on its own was pretty bitter (probably due to the strong coffee) but not entirely unpleasant. Poured on top of everything else and with a little extra salt and pepper, it was quite good. A rich, earthy, smokey, meaty sort of meal. I was full for hours after eating this. I accosted a young woman (hi Danaë) and asked for a second opinion, and she liked it even more than I did. My gravy brings all the girls to the yard.
I’ll label this a success, but next time: 1) Milder coffee; 2) Maybe a touch of sugar to sweeten the gravy; 3) Think of a cool name for it.
The quest for bacon coffee is still ongoing. I’ve got a few leads and orders in the mail that may lead to breakthroughs. Stay tuned.
Obligatory aftermath shot:
Source: [via]
