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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
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course
Poutine
Servings
1
Ingredients
1x
2x
3x
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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