November 2014: Country-Style Breakfast

Grilled bone-in ham steak served with hash brown potatoes, poached eggs, red-eye gravy, and homemade skillet corn bread along with jams and honey.

Recipe By: Chef Eamon Lee

Chef Eamon


Ingredients Amount
Poached Eggs  
Eggs, large 2 ea. 
Vinegar 2 tsp. 
Hash Brown Potatoes  
Olive oil 1 1/2 Tlb. 
Russet baking potatoes, peeled, grated 4 oz. 
Salt t.t. 
Black pepper, café t.t. 
Country Ham  
Bone-in fully-cooked ham steak 1 ea. 
Red Eye Gravy  
Butter 1 tsp. 
Flour AP 1 tsp. 
Strong brewed coffee 4 oz. 
Brown sugar 1 tsp.
Ham broth 2 oz.  
Cast Iron Skillet Corn Bread    Yield: 8 Servings  
Cornmeal, coarsely ground 1 1/4 c. 
Flour AP 3/4 c. 
Sugar, granulated 1/4 c. 
Kosher salt 1 tsp. 
Baking powder 2 tsp. 
Baking soda 1/2 tsp. 
Whole milk 1/3 c. 
Buttermilk 1 c. 
Eggs, large, lightly beaten 2 ea. 
Butter, unsalted, melted 4 oz. 


Poached Eggs   
1. Bring water in a saucepan to almost boiling. Add vinegar to the water.   
2 Working the eggs one by one, crack an egg into a small cup and gently drop the egg into the water.  With   
a spoon, nudge the egg whites closer to their yolk.  This will help the egg whites hold together.   
3. Turn off the heat, cover and let sit for approximately 2-3 minutes until the egg whites are cooked.   
4. Lift out of pan with a slotted spoon.   
Hash Brown Potatoes   
1. Heat oil in a sauté pan over medium high heat.   
2. Squeeze out as much moisture as you can from the grated potatoes. Use a potato ricer but don't force the   
potatoes through it.   
3. Now add the potatoes, spreading them out along the bottom of the pan. Season with salt and pepper.  After   
a few minutes, using a spatula flip the potatoes over all at once.  Continue cooking until they are golden brown   
on the bottom.   
Country Ham   
1. Add the ham steak to grill and cook for approximately 4 minutes.  Turn and continue cooking until the ham   
is heated through approximately another 4 minutes   
Cast Iron Skillet Corn Bread   
1. Preheat oven to 425 degrees and place a 9-inch cast iron skillet inside to heat while you make the batter   
2. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda.  Then   
whisk in the milk, buttermilk and eggs.  Now whisk in all of the melted butter except 1 Tlb for the skillet.   
3. Carefully remove the hot skillet from oven.  Reduce oven temperature to 375 degrees.  Coat the bottom and   
sides of the hot skillet with reserved melted butter.  Pour the batter into the skillet and place it in the center of   
the oven.  Bake until the center is firm and a toothpick inserted in the center comes out clean, approximately   
20-25 minutes.  Remove from oven allow to rest for 10-15 minutes before serving


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