Ultimate Breakfast Poutine Twist (Printable)
Crispy fries and cheese curds topped with eggs, bacon, and creamy Hollandaise sauce for a decadent morning dish.
# Ingredient List:
→ 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, 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 and 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 - Cook bacon or sausage until crisp. Drain and crumble.
07 - Transfer fries to serving plates. Top with cheese curds, eggs, bacon or sausage, and green onions. Generously drizzle warm Hollandaise sauce over everything. Serve immediately.
# Expert Tips:
01 -
- That moment when the warm hollandaise hits the cold cheese curds and everything starts to melt together is pure magic
- Your weekend guests will talk about this brunch for months after they leave
02 -
- Double boiler method is non negotiable for hollandaise beginners because direct heat will scramble your eggs every single time
- The sauce must stay warm but not hot or it will separate and there is no coming back from that
03 -
- If your hollandaise starts to separate, immediately whisk in an ice cube to bring it back together
- Preheat your serving plates in the oven so everything stays hot longer