What to do with Christmas leftovers: Soft poached egg over roasted ham with spicy red-eye gravy

The possibilities are endless when it comes to leftovers after a major holiday like Christmas. After getting Thomas Keller’s The French Laundry cookbook and seeing all the great egg recipes in it, I just had to make one of them. Eggs are one of the most versatile foods that are available to us. You can fry, poach, bake and boil eggs, its truly one of the most useful products in the food world.

The red-eye gravy is spiked with sriracha (asian hot sauce) and it adds a nice counter-balance to the creamy yolk of the poached egg.

Holiday leftover special: Poached egg with roasted ham and red-eye gravy

1 egg

2 Tbsp vinegar

1 Tbsp flour

1 Tbsp butter

¼ cup coffee

1 Tbsp sriracha

3-5 slices ham

Directions

1. Simmer a small pot of water with the vinegar.
2. Make a roux with the butter and flour and cook off for 2 minutes.
3. Add a chuck of ham to the gravy and add coffee to it, if its too thick, add some water, then add sriracha.
4. Crack the egg into the simmering water and poach for 2 minutes.
5. Place egg on top of leftover ham slices and top with gravy, enjoy!