Cheese Curd Breakfast Poutine with Red Eye Gravy

AuthorEllsworth
DifficultyIntermediate

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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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
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
5

Place fries in shallow boat or mini skillet. Top with curds and country ham; pour gravy over the top.

6

If curds do not soften, broil for 1 to 2 minutes to soften, but not melt curds.

7

Top with fried egg and green onions.

Category

Ingredients

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

Directions

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
5

Place fries in shallow boat or mini skillet. Top with curds and country ham; pour gravy over the top.

6

If curds do not soften, broil for 1 to 2 minutes to soften, but not melt curds.

7

Top with fried egg and green onions.

Cheese Curd Breakfast Poutine with Red Eye Gravy