Country Ham and Pierogi Benedict With red eye sauce
Try this country twist on a classic breakfast or brunch.
- 4 poached eggs (see box below)
- 1 box (12-count) cheese pierogis
- 4 tablespoons butter
- 2 tablespoons oil
- 12 ounces country ham, cut into strips
- 2 teaspoons cornstarch
- ½ cup black coffee
- ½ cup milk
- Black pepper
- Chopped chives
Heat skillet to medium. Sauté pierogis 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 pierogis onto four plates. Top with strips of country ham and a poached egg. Drizzle with gravy and garnish with chopped chives.