Ultimate Breakfast Poutine with Hollandaise (Print)
Decadent Canadian breakfast creation with crispy fries, cheese curds, savory toppings, and luscious homemade Hollandaise sauce.
# 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 (optional), 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.
08 - Generously drizzle warm Hollandaise sauce over everything. Serve immediately.
# Expert Tips:
01 -
- Its the ultimate hangover cure that somehow feels fancy enough for company
- The homemade hollandaise is easier than you think and makes everything taste like a restaurant dish
02 -
- If your hollandaise starts to look grainy or split, whisk in a teaspoon of ice cold water and it usually comes back together
- Cheese curds need the heat from fresh fries to melt properly, so work quickly once they come out of the oven
03 -
- Don't crowd the potatoes on the baking sheet or they'll steam instead of crisp, use two sheets if needed
- The hollandaise will keep warm in a heatproof bowl over warm water for about 20 minutes without separating