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Country Ham and Pierogi Benedict with Red Eye “Hollandaise”

Country Ham & Pierogi Benedict

Published in Carolina Country February 2020

I didn’t grow up eating pierogies in rural North Carolina… and haven’t had many as a grown up either. But I do like to re-create old favorites with a new twist. When I polled facebook friends for breakfast ideas, one said “pierogies.”  And I thought… “Huh?  She must not be from ’round here!”  LOL

But it got me thinking outside my box. And just how I could incorporate some into one of my breakfast recipes for February Carolina Country.  I had one of those “a-HA” moments… fortunately as a recipe developer I have lots of those… more than I’ll ever be able to create in this lifetime… and way too many in the middle of the night keeping me awake! 

I love Eggs Benedict…. and am a country ham gal too!  So it just made sense to somehow pile all the usuals on top of cheese pierogies!  Now I realize some of you probably make your own, but that’s not happening for this gal. And not for most readers either.  I’m busy… they’re busy… and need recipes that come together without much fuss.  And with them being readily available at the store… no need to reinvent the wheel, right?  I grabbed some Mrs. T’s to play with in this recipe, and was tickled at how well they worked… all buttery and cheesy!

So without further fuss, here is my Country Ham Benedict… with a twist.  I hope you have fun making and eating them.  And be sure to see below how to make a bunch of poached eggs ahead of time so you can serve to a posse… all nice and warm… without fuss’n with all those poached eggs at eat’n time!

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How to poach eggs

Eggs can be poached up to 24 hours in advance—handy if you are cooking for a crowd.

Heat 2–3 inches of water in a pan to a low boil. Break eggs, one at a time, into a custard cup or small bowl. Slide gently into water. Do not stir. Remove with slotted spoon after the whites set and the yolks begin to set, about 3–5 minutes. Drain on paper towels if using immediately. For later use, lower into an ice water bath to chill. Drain and keep refrigerated until needed. Warm in water at serving time.

Country Ham and Pierogi Benedict with Red Eye "Hollandaise"

Take this old favorite into a new one by piling your country ham and eggs on top of cheese pierogis!

Course: Breakfast, Brunch
Cuisine: American, Southern
Keyword: apple, benedict, breakfast sausage, brunch, country ham, eggs benedict, pierogies
Servings: 4
Author: Wendy Perry
Ingredients
  • 4 poached eggs (see note below to make ahead)
  • 1 12 count box cheese pierogies, (I used Mrs. T's)
  • 4 tablespoons butter
  • 2 tablespoons oil
  • 12 ounces country ham, cut into strips
  • 2 teaspoons cornstarch
  • 1/2 cup black coffee
  • 1/2 cup milk
  • black pepper
  • chopped chives
Instructions
  1. Heat skillet to medium. Sauté pierogies in butter per package instructions. Set aside and keep warm.

  2. Add oil to drippings and sauté ham for 4–5 minutes until tender, making sure not to overcook. Remove ham with slotted spoon.

  3. In a separate bowl, whisk cornstarch into coffee to make a slurry. Pour into pan drippings and deglaze skillet. Whisk in milk and pepper; heat sauce until it reaches gravy consistency. If too thick, add a bit more milk.

  4. Divide pierogies onto four plates. Top with strips of country ham and a poached egg. Drizzle with "hollandiase" gravy and garnish with chopped chives.

Recipe Notes

How to poach eggs:

Eggs can be poached up to 24 hours in advance—handy if you are cooking for a crowd.

Heat 2–3 inches of water in a pan to a low boil. Break eggs, one at a time, into a custard cup or small bowl. Slide gently into water. Do not stir. Remove with slotted spoon after the whites set and the yolks begin to set, about 3–5 minutes. Drain on paper towels if using immediately. For later use, lower into an ice water bath to chill. Drain and keep refrigerated until needed. Warm in water at serving time.

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