Country Ham and Pierogi Benedict

With red eye sauce

breakfast

Print Recipe

Servings: 4

Try this country twist on a classic breakfast or brunch.

Ingredients

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

Directions

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.

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.