Description
Indulge in the ultimate breakfast experience with this decadent poutine featuring crispy potatoes, savory meats, fresh eggs, and a luscious homemade Hollandaise. This recipe transforms ordinary breakfast ingredients into an extraordinary culinary adventure.
Ingredients
Scale
- 2 large Russet potatoes, cut into 1/2-inch fries or cubes
- 3 cups high smoke point oil (vegetable, canola, or peanut), for frying
- 1/2 lb breakfast sausage, crumbled
- 6 slices bacon, cooked until crispy
- 8 oz fresh cheese curds
- 4 large eggs
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh chives or green onions, chopped, for garnish
- For Creamy Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp fresh lemon juice or white wine vinegar
- 1/2 cup (1 stick) unsalted butter, melted
- Pinch of cayenne pepper (optional)
Instructions
- Prepare the Potatoes: Wash, dry, and cut potatoes. Soak in cold water for 30 minutes, then drain and pat completely dry. Heat oil to 350°F (175°C) and fry potatoes in batches until golden and crisp (5-7 mins). Drain on a wire rack and season immediately with salt.
- Cook the Breakfast Meats: In a skillet, cook sausage until browned; drain excess grease and set aside. Cook bacon until crispy, drain, and crumble. Keep both meats warm.
- Fry the Eggs: In a non-stick skillet, fry eggs to your preferred doneness (sunny-side up or over easy recommended). Season with salt and pepper.
- Master the Hollandaise Sauce: Set up a double boiler. Whisk egg yolks, lemon juice, and a pinch of salt in the bowl until pale. Slowly drizzle in melted butter while whisking constantly until thick and emulsified. Season with cayenne (if using) and taste. Keep warm.
- Assemble Your Poutine Perfection: Divide hot crispy potatoes onto plates. Scatter cheese curds, then top with sausage and bacon. Place a fried egg on each serving. Generously spoon over warm Hollandaise sauce and garnish with chives or green onions. Serve immediately.
- Prep Time: 30 mins
- Cook Time: 45 mins