Ultimate Breakfast Poutine (Print)
Crispy potatoes topped with rich gravy, cheese curds, bacon, and eggs for a hearty Canadian-inspired morning.
# Ingredient list:
→ Potatoes
01 - 1.5 lbs russet potatoes, cut into fries
02 - 2 tbsp vegetable oil
03 - ½ tsp salt
04 - ¼ tsp black pepper
→ Gravy
05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1¼ cups beef or chicken stock
08 - 1 tsp Worcestershire sauce
09 - Salt and pepper, to taste
→ Toppings
10 - 8 oz cheese curds
11 - 4 large eggs
12 - 8 slices bacon
13 - 2 tbsp chopped fresh chives
# Directions:
01 - Preheat oven to 425°F. Toss potato fries with oil, salt, and pepper. Spread on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway, until golden and crisp.
02 - While fries are baking, cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and chop coarsely.
03 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in stock and Worcestershire sauce. Simmer until thickened, about 5 minutes, stirring consistently. Season with salt and pepper.
04 - Fry or poach eggs to desired doneness.
05 - Distribute fries onto plates. Top with cheese curds, pour hot gravy over to melt the curds. Add bacon and gently place an egg on each plate. Garnish with fresh chives if desired.
# Expert Tips:
01 -
- Its the hangover cure that actually works every single time
- The way hot gravy melts those cheese curds is basically magic
- You get to call bacon and eggs for breakfast sophisticated
02 -
- Cold gravy will not melt the cheese curds properly so keep it hot
- Serve immediately or the fries lose their crunch and the whole thing gets sad
- Space the fries out on the baking sheet or they will steam instead of crisp
03 -
- Sautéed mushrooms or caramelized onions add incredible depth if you have extra time
- Double the gravy recipe and freeze half for a future lazy weekend breakfast