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.

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.
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.
Ingredients
Directions
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.
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.