Introduction

Breakfast poutine is a delightful twist on the Canadian classic, combining crispy fries, savory toppings, and a luscious hollandaise sauce. This dish effortlessly brings together comforting flavors and textures, making it perfect for a leisurely weekend morning or a special brunch gathering.

Imagine golden, crispy fries layered with fluffy scrambled eggs, sizzling bacon, and a generous drizzle of rich hollandaise sauce. Each element plays a significant role in creating a symphony of flavors that elevates your breakfast experience to new heights.

Regardless of whether you're a seasoned home cook or a novice in the kitchen, this recipe provides a satisfying challenge that rewards you with a breathtaking dish. Let's dive in!

Ingredients

• 2 large russet potatoes
  Russet potatoes are ideal for frying due to their high starch content, allowing them to crisp up beautifully while remaining fluffy inside. They serve as the base of your poutine.
• 4 large eggs
  Eggs add a protein-rich layer to the dish, offering a creamy texture when scrambled. They also complement the crispy fries and enhance the overall flavor profile.
• 6 strips of bacon
  Crispy bacon adds a delightful crunch and a salty, smoky flavor that balances the richness of the hollandaise sauce, providing a satisfying contrast.
• 1 cup of cheddar cheese, shredded
  Cheddar cheese melts wonderfully over the hot fries and eggs, contributing a sharp, tangy flavor that enhances the dish's overall taste.
• 1/2 cup of unsalted butter
  Butter is the essential fat in hollandaise sauce, providing richness and a smooth texture. Its flavor is crucial in achieving the velvety character of the sauce.
• 3 large egg yolks
  The yolks create a luxurious custard-like base for the hollandaise, thickening the sauce and adding a deep, rich color.
• 1 tablespoon of lemon juice
  Lemon juice brightens the hollandaise sauce, adding acidity that cuts through the richness and elevates the overall flavor.
• Salt and pepper to taste
  Seasoning enhances every component of your poutine, ensuring that all the flavors come together harmoniously.

Directions & Preparation

Step 1: Prepare the potatoes for frying.

Start by washing and peeling the russet potatoes. Cut them into thin strips, ideally about 1/4 inch thick, to ensure they fry evenly and become crispy. Rinse the cut potatoes in cold water to remove excess starch, which helps achieve optimal crispiness when fried. Drain them well and pat them dry with a paper towel.

Step 2: Fry the potatoes until golden brown.

Heat oil in a deep pan to approximately 350°F (175°C). Carefully add the dried potato strips in small batches, ensuring they don’t overcrowd the pan. Fry for about 5-7 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove the fries and drain them on a plate lined with paper towels. Season immediately with salt.

Step 3: Cook the bacon until crispy.

In the same pan used for frying the potatoes, add the bacon strips. Cook over medium heat until they become crispy, usually taking around 4-5 minutes per side. Remove the bacon from the pan and allow it to drain on paper towels. Once cooled, crumble the bacon into bite-sized pieces.

Step 4: Scramble the eggs to fluffy perfection.

In a bowl, whisk the eggs together until well combined and season with salt and pepper. In a non-stick skillet, melt a little butter over medium-low heat and pour in the eggs. Stir gently with a spatula, scraping the bottom of the pan often until they just begin to set. Remove from heat while they are still slightly runny, as they will continue to cook off the heat.

Step 5: Make the hollandaise sauce.

Begin the hollandaise by melting the unsalted butter in a saucepan and letting it cool slightly. In a separate bowl, whisk the egg yolks until they lighten in color, then whisk in the lemon juice. Gradually drizzle in the melted butter while whisking constantly, until the mixture thickens and becomes creamy. Ensure the sauce is warm but not too hot to prevent curdling.

Step 6: Assemble the breakfast poutine.

Layer the crispy fries on a serving plate, then spoon the scrambled eggs over the top. Sprinkle the crumbled bacon, followed by a generous amount of shredded cheddar cheese. Finally, drizzle the warm hollandaise sauce over everything, allowing it to cascade down. This layering ensures each bite delivers a rich combination of flavors and textures.

The Key to Crispy Fries

Achieving perfect fries is all about temperature and technique. Using russet potatoes with a high starch content ensures a fluffy interior while frying at the right temperature creates a golden, crispy exterior. Rinsing the cut potatoes to remove excess starch is crucial because it helps the fries to crisp up more effectively, resulting in that desired crunch.

Elevating Eggs with Technique

Scrambling eggs to perfection involves gentle cooking and constant motion. Cooking them at a lower temperature allows them to stay tender and creamy. Remove them from the heat while they’re still slightly undercooked, as they will continue to firm up from residual heat. This technique lets the eggs maintain their soft, fluffy texture.

Hollandaise Sauce Mastery

Making hollandaise sauce can feel intimidating, yet it’s a simple emulsion of egg yolks and butter. The key is to whisk continuously to incorporate the melted butter into the yolks steadily without cooking them too quickly. A splash of lemon juice adds brightness and prevents the sauce from being overly rich, making it the perfect drizzle for your breakfast poutine.

FAQs

What if my hollandaise is too thick?

If your hollandaise sauce turns out too thick, simply whisk in a tablespoon of warm water or lemon juice until the desired consistency is achieved.

How can I make a vegetarian version?

To create a vegetarian breakfast poutine, substitute the bacon with sautéed vegetables, like mushrooms or spinach, and replace the cheese with a plant-based alternative.

Is there a way to add more flavor to the fries?

To enhance the flavor of the fries, consider tossing them with garlic powder, paprika, or fresh herbs immediately after frying.

What if my hollandaise curdles?

If your hollandaise sauce curdles, it can sometimes be salvaged by whisking in a tablespoon of warm water or by starting again with a new egg yolk and slowly whisking in the curdled mixture.

Can I use other types of cheese?

Yes, feel free to experiment with different types of cheese for melting, like pepper jack for a spicy kick or gouda for a smoky flavor.

What cooking oil is best for frying the potatoes?

Vegetable oil or canola oil are excellent choices for frying, as they have high smoke points and neutral flavors.

Conclusion

This breakfast poutine with hollandaise sauce is a showstopper that will elevate your brunch game and impress your family and friends. With its combination of textures and flavors, it brings a unique twist to your morning routine.

Don't hesitate to experiment with toppings or seasonings to make this dish your own. Whether you prefer it loaded with extra veggies or a touch of spice, the versatility of breakfast poutine makes it a canvas for your culinary creativity.

Recipe Card

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.