Ultimate Breakfast Poutine (Printable)
Decadent breakfast poutine with crispy fries, cheese curds, savory toppings, and creamy Hollandaise sauce.
# What You'll Need:
→ Fries
01 - 1.5 lbs russet potatoes, cut into fries
02 - 2 tbsp vegetable oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ Cheese
05 - 1.5 cups fresh cheese curds
→ Breakfast Toppings
06 - 4 large eggs
07 - 4 slices bacon or breakfast sausage (optional), cooked and crumbled
08 - 2 green onions, thinly sliced
→ Creamy Hollandaise Sauce
09 - 3 large egg yolks
10 - 3/4 cup unsalted butter, melted
11 - 1 tbsp lemon juice
12 - 1/2 tsp Dijon mustard
13 - Pinch of cayenne pepper
14 - Salt and pepper to taste
# How To Make It:
01 - Preheat the oven to 425°F.
02 - Toss the cut potatoes with vegetable oil, salt, and black pepper on a baking sheet. Spread them in a single layer and bake for 30-35 minutes, flipping once, until golden and crisp.
03 - In a heatproof bowl, whisk together egg yolks, lemon juice, and Dijon mustard.
04 - Place the bowl over a saucepan of gently simmering water (double boiler method), whisking constantly until the mixture thickens slightly, about 2 minutes.
05 - Slowly drizzle in the melted butter while whisking until the sauce is thick and creamy. Remove from heat. Season with salt, pepper, and cayenne. Keep warm.
06 - In a nonstick skillet, fry eggs sunny-side up or to your preference. Set aside.
07 - If using, cook bacon or sausage until crisp. Drain and crumble.
08 - Once fries are ready, immediately transfer to serving plates. Top with cheese curds.
09 - Layer with eggs, bacon or sausage (if using), and green onions.
10 - Generously drizzle warm Hollandaise sauce over everything. Serve immediately.
# Expert Suggestions:
01 -
- The homemade hollandaise is easier than you think and makes everything taste restaurant fancy
- Its basically an excuse to eat fries for breakfast without anyone judging you
02 -
- Hollandaise will break if you add the butter too fast so take your time with that drizzle
- Frozen fries work perfectly fine here if you want to skip the potato cutting step
03 -
- If your hollandaise breaks put an egg yolk in a clean bowl and very slowly whisk the broken sauce into it
- Room temperature eggs prevent the hollandaise from separating so take them out about 30 minutes before you start