DifficultyIntermediate

A hearty breakfast skillet including our famous Ellsworth cheese curds, ham, and fried eggs covered in a savory red eye gravy.

Yields1 Serving

Prep Time20 minsCook Time20 minsTotal Time40 mins

OVERALL

4 prepared home fries, very hot

3 (about 3/4 cup) Ellsworth Cooperative Creamery cheese curds

2 cured country ham, browned

1.50 red eye gravy, very hot (recipe below)

1 egg, fried or cooked to order

green onions, sliced

RED EYED GRAVY

12 country ham, sliced 1/4-inch thick

2 espresso or very strong black coffee

0.50 cup ham, pork or chicken broth (or water)

1 tbsp cane syrup or sorghum

4 unsalted butter

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.

CategoryPoutine

Ingredients