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
4poached eggs(see note below to make ahead)
112 count boxcheese pierogies,(I used Mrs. T's)
4tablespoonsbutter
2tablespoonsoil
12ouncescountry ham,cut into strips
2teaspoonscornstarch
½cupblack coffee
½cupmilk
black pepper
chopped chives
Instructions
Heat skillet to medium. Sauté pierogies in butter per package instructions. Set aside and keep warm.
Add oil to drippings and sauté ham for 4–5 minutes until tender, making sure not to overcook. Remove ham with slotted spoon.
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.
Divide pierogies onto four plates. Top with strips of country ham and a poached egg. Drizzle with "hollandiase" gravy and garnish with chopped chives.
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.