Cheese Curd Breakfast Poutine with Red Eye Gravy

 

Cheese Curd Breakfast Poutine with Red Eye Gravy

A hearty breakfast skillet including our famous Ellsworth cheese curds, ham, and fried eggs covered in a savory red eye gravy.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 1
Course: Poutine
Ingredients Method

Ingredients
  

OVERALL
  • 4 oz. prepared home fries, very hot
  • 3 oz. (about 3/4 cup) Ellsworth Cooperative Creamery cheese curds
  • 2 oz. cured country ham, browned
  • 1.5 oz. red eye gravy, very hot (recipe below)
  • 1 egg, fried or cooked to order
  • green onions, sliced
RED EYED GRAVY
  • 12 oz. country ham, sliced 1/4-inch thick
  • 2 cups espresso or very strong black coffee
  • 0.5 cup ham, pork or chicken broth (or water)
  • 1 tbsp cane syrup or sorghum
  • 4 oz. unsalted butter

Method
 

FOR RED EYED GRAVY
  1. Place ham in large cast iron skillet over medium heat; brown until ham is crispy. Remove and set aside to use in poutine.
  2. Deglaze pan with coffee; cook over medium-high heat, scraping skillet to loosen browned bits.
  3. Add broth and syrup; simmer, stirring occasionally, until thickened and reduced by half.
  4. Add butter and whisk to emulsify.
FOR POUTINE
  1. Place fries in shallow boat or mini skillet. Top with curds and country ham; pour gravy over the top.
  2. If curds do not soften, broil for 1 to 2 minutes to soften, but not melt curds.
  3. Top with fried egg and green onions.

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