Breakfast Poutine

This delicious twist on a classic will make you forget everything you ever knew about poutine, especially with the addition of maple Hollandaise!

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Breakfast Poutine

This delicious twist on a classic will make you forget everything you ever knew about poutine, especially with the addition of maple Hollandaise!

Servings: 4
Prep Time: 20 minutes
Cooking Time: 40 minutes
Course Breakfast

Ingredients

  • 1 cup (250 mL) ¼-inch (5 mm) pieces, thick cut bacon
  • ½ tbsp (8 mL) garlic powder
  • ¼ tsp (1 mL) sea salt
  • ½ tsp (2 mL) chili powder
  • ½ tsp (2 mL) mustard powder
  • ¼ tsp (1 mL) onion powder
  • 2 ½ cups julienned Russet potato skin on
  • 1 cup (250 mL) vegetable oil
  • 2 tbsp (30 mL) finely chopped fresh parsley, divided
  • 1 cup (250 mL) grated Cheddar cheese
  • 4 eggs poached

Maple Hollandaise Sauce:

  • ¼ cup 60 mL butter
  • 2 eggs
  • 1 tbsp 15 mL pure maple syrup
  • 1 tbsp 15 mL fresh lemon juice
  • Pinch smoked paprika optional

Instructions

  • In a large skillet, over medium-high heat, cook bacon until browned and crispy, about 8 minutes. Remove from skillet; set aside onto paper towel-lined baking plate.
  • In a small bowl, stir together garlic powder, salt, chili powder, mustard powder and onion powder. Set aside.
  • In a deep heavy-bottomed pot, heat oil to 375°F (190°C). Working in batches, fry potatoes just until tender and golden, returning oil to 375°F (190°C) between batches. Transfer to paper towel-lined baking sheet. While fries are still hot, toss with a small amount of spice mixture. Repeat with remaining potatoes and spice mixture. Toss with 1 tbsp (15 mL) of the parsley. Keep fries warm in the oven until ready to serve.
  • Maple Hollandaise Sauce: In small pot, melt butter over low heat. In a small bowl, whisk eggs, maple syrup and lemon juice until frothy. Slowly add egg mixture into melted butter and whisk gently for about 6 minutes (or until sauce is thickened and coats the back of the spoon). Remove from heat and keep warm.
  • Evenly distribute fries, cheese and bacon onto two plates. Spoon half the Hollandaise sauce over cheese and bacon. Top each with 2 poached eggs and cover with remaining Hollandaise sauce. Garnish with reserved parsley and paprika.

Notes

Tip: To speed up the process, use oven-ready, shoestring fries.
Tip: To julienne potato, slice potatoes using a mandolin on the julienne setting or ⅛-inch (3 mm) width.