Earl Cooks Sausage Gravy Over Fries - Who needs Poutine?

Poutine (pu ˈteen) is a dish originating from the Canadian province of Quebec consisting of French fries and cheese curds topped with a brown gravy. I like fries, cheese curds AND brown gravy but I must say, I have been a bit unimpressed by those I have tried at food vendors, and my attempts to make them myself have only been half-hearted at best. But I came across a dish I developed a while back that puts poutine to shame...country sausage gravy over fries! 

What you Need:

• Fries - homemade, cooked from frozen, or leftovers from your takeout.

• Breakfast Sausage - This can be cooked from the package or from the microwavable precooked versions, or from the Sausage McMuffin you ordered with fries and saved for this.

• Country Gravy - This can be from a package, bottle, or can, or you can whip some up yourself,  just make certain you use a lot of fresh ground pepper. 

The fries will need to be as hot as you can make them, but DON'T USE THE MICROWAVE. Microwaves will make the fries soggy. Use a skillet or the oven to heat or reheat them. After mixing the crumbled sausage into the the country gravy, pour over the fries.

These can be eaten with your fingers, but you will want a knife and fork to get every drop. Try this with a runny egg on top to make it even better. It is a great way to use up leftover gravy from biscuits and gravy too!

Earl Cooks Ribeye Steak & Eggs

Ribeye Steak with Perfectly Cooked Runny Eggs

As anyone who has seen this blog knows, I love breakfast. I love the basics like toast & eggs & bacon or sausage. I like french toast, waffles & pancakes and, of course, biscuits and gravy...and don't forget PO-TA-TOES. Hash browns, O'Brien, and hash. One thing I don't eat often is STEAK & EGGS. Probably because I rarely have steak around in the morning, but today I DO! My wife left me a bit of her rib eye, just enough for a great breakfast. I started by adding the steak to a heated pan with pan spray to coat. I only need to heat it through since I cooked it previously. Now remove the steak to a plate while the eggs cook. Two large eggs in the preheated pan will cook real fast. When the whites are set, gently scoot the eggs to one side of the pan and place the previously cooked steak next to the eggs to warm a bit. Now, slide them onto a plate and enjoy a great breakfast!

Results & Conclusions:
Cooking the steak fresh would have been better, but would be a bunch of work and time, both of which make this a great way to start your day!

Earl Cooks Ham Steak & Eggs & Smashed Fingerlings

Just Yesterday I cooked a ham steak with veggies, and today I am turning that into a yummy breakfast from some of the leftovers. You may know that I do this a lot, since there is just the two of us and "Turkey" sometimes eats like a bird. Today I was lucky enough to not only have HAM, but potatoes too. Once I added eggs, breakfast was nearly there. I had a few eggs left in a carton and I wanted to make space in the fridge, so I decided to cook them all. What I found was that it was an 18 count carton and it wasn't a few but FIVE left. Lucky me! 
—I put some butter in a hot pan to crisp up the potatoes. I smashed them with my meat mallet and placed them in the hot, buttered pan until they were crispy and brown. They were cooked previously, so this went fast. —Next I put the ham in the pan to heat through. When the potatoes were crisp and the ham heated through, I removed the ham and potatoes to a plate and put the 5 eggs in the pan to cook, keeping the butter and juices to steam the eggs and add a bit of flavor.


I should probably say it was too much, but it wasn't. It was just right!