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.
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
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.