Ultimate Breakfast Poutine (Printable)
Crispy fries layered with cheese curds, eggs, bacon, and creamy Hollandaise for a rich breakfast experience.
# 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, 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
# Directions:
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. Place the bowl over a saucepan of gently simmering water (double boiler method), whisking constantly until the mixture thickens slightly (about 2 minutes).
04 - 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.
05 - In a nonstick skillet, fry eggs sunny-side up or to your preference. Set aside.
06 - If using, cook bacon or sausage until crisp. Drain and crumble.
07 - Once fries are ready, immediately transfer to serving plates. Top with cheese curds. Layer with eggs, bacon or sausage (if using), and green onions. Generously drizzle warm Hollandaise sauce over everything. Serve immediately.
# Cooking Tips:
01 -
- This is what happens when comfort food meets brunch in the most delicious way possible
- The homemade hollandaise is surprisingly simple and elevates everything it touches
02 -
- Frozen fries work perfectly fine if you are short on time, just season them well
- Keep the hollandaise warm over very low heat, but do not let it get too hot or it will separate
03 -
- Pat your cut fries completely dry before tossing with oil for maximum crispiness
- The residual heat from the fries helps melt the cheese curds just right