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
Course Poutine
Servings 1

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

Instructions
 

FOR RED EYED GRAVY

  • Place ham in large cast iron skillet over medium heat; brown until ham is crispy. Remove and set aside to use in poutine.
  • Deglaze pan with coffee; cook over medium-high heat, scraping skillet to loosen browned bits.
  • Add broth and syrup; simmer, stirring occasionally, until thickened and reduced by half.
  • Add butter and whisk to emulsify.

FOR POUTINE

  • Place fries in shallow boat or mini skillet. Top with curds and country ham; pour gravy over the top.
  • If curds do not soften, broil for 1 to 2 minutes to soften, but not melt curds.
  • Top with fried egg and green onions.
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