Ultimate Breakfast Poutine Creamy (Printer-friendly)
Crispy fries, cheese curds, savory breakfast toppings, and smooth Hollandaise combine for a rich Canadian dish.
# 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
# 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. 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, then layer with eggs, bacon or sausage if using, and green onions. Generously drizzle warm Hollandaise sauce over everything. Serve immediately.
# Expert Tips:
01 -
- The hollandaise is surprisingly forgiving once you know the gentle heat trick
- Everything hits the table hot and melty at the same time if you time it right
- It transforms regular brunch ingredients into something that feels like a restaurant treat
02 -
- The hollandaise can break if the butter is added too quickly, so take your time with that slow drizzle
- Fries need to go straight from oven to plate to stay crisp, so have everything else ready before they finish
- Serving immediately is crucial because the sauce keeps the cheese melting while everything stays hot
03 -
- Pat potato wedges completely dry before tossing with oil for extra crispy results
- A splurge on real cheese curds from a specialty shop makes a noticeable difference