Ultimate Breakfast Poutine with Hollandaise (Printable Version)

Decadent Canadian breakfast twist with crispy fries, cheese curds, savory toppings, and luscious homemade Hollandaise sauce.

# What You 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 (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

# How To Make:

01 - Preheat oven to 425°F.
02 - Toss cut potatoes with vegetable oil, salt, and black pepper on a baking sheet. Spread in single layer and bake for 30–35 minutes, flipping once, until golden and crisp.
03 - In heatproof bowl, whisk together egg yolks, lemon juice, and Dijon mustard. Place bowl over saucepan of gently simmering water (double boiler), whisking constantly until mixture thickens slightly, about 2 minutes.
04 - Slowly drizzle melted butter while whisking until sauce is thick and creamy. Remove from heat. Season with salt, pepper, and cayenne. Keep warm.
05 - In nonstick skillet, fry eggs sunny-side up or to preference. Set aside.
06 - If using, cook bacon or sausage until crisp. Drain and crumble.
07 - Transfer fries to serving plates. Top with cheese curds. Layer with eggs, bacon or sausage (if using), and green onions. Generously drizzle warm Hollandaise sauce over everything. Serve immediately.

# Expert Advice:

01 -
  • The combination of hot crispy fries cold squeaky cheese curds and warm rich Hollandaise creates a texture experience that feels almost magical in your mouth
  • You get to eat something that feels incredibly indulgent and special for brunch while actually using ingredients you probably already have in your kitchen
02 -
  • Hollandaise sauce will separate if it gets too hot so if you see it starting to grain immediately pull it off the heat and whisk in a teaspoon of cold water to bring it back
  • Do not assemble this dish until the moment you are ready to eat because the fries will lose their crunch and the whole point is that contrast between textures
03 -
  • If your Hollandaise breaks do not panic put an egg yolk in a clean bowl and very slowly whisk the broken sauce into it and it will come back together
  • The cheese curds should be at room temperature so they start melting slightly when they hit the hot fries but still keep that signature squeak

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