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“I’m just going to come out and say it: I’ve never been a massive fan of poutine,” says author of Brunch Life: Comfort Classics and More for the Best Meal of the Day, Matt Basile. “I get why people like it and I understand why it’s so popular, but what bothers me about the dish is that the fries are rarely crispy and the gravy either tastes synthetic or isn’t hot enough to melt the curds. That being said, I thought it could be fun to make a brunch Benny version, substituting hollandaise and runny egg yolks for the gravy and ensuring the fries were more thick wedges than thin frites. But I’ve made sure the cheese curds are legit.”
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BENNY POUTINE
Ingredients
Thick-Cut French Fries
- 5 skin-on russet potatoes washed 8 cups (2 L) canola oil
- ¼ cup (60 mL) cornstarch 2 sprigs fresh rosemary
- 1 teaspoon (5 mL) kosher salt
For Serving
- ½ cup (125 mL) white vinegar 4 large eggs
- 8 ounces (225 g) cheese curds
- 1 batch Hollandaise Sauce see page 50
- ¼ cup (60 mL) finely chopped chives, for garnish
Instructions
- THICK-CUT FRIES MEET ALL THE BEST THINGS
- Cut the potatoes into 1-inch (2.5 cthick fries (almost like wedges!) and place them in a large pot. Cover them with cold water, bring to a boil, and blanch for 10 minutes. While the potatoes are blanching, in a large, deep pot over medium-high heat, heat the oil to 350°F (180°C).
- Drain the potatoes and immediately submerge them in an ice bath to stop cooking. Drain the potatoes again, lay them out on a baking sheet, and pat dry. Place the dried potatoes in a large bowl, sprinkle with cornstarch, and toss to coat. Working in batches, carefully add the potatoes to the hot oil and fry for 12 minutes, or until golden brown and crispy. During the last 2 minutes of frying, add the rosemary sprigs to the pot. Remove the potatoes and rosemary from the oil and drain them of excess oil on paper towel. Place them in a large bowl and crumble the fried rosemary over the potatoes, add the salt, and toss well.
- While the potatoes are frying, bring a wide, shallow pot of water to a slow, rolling boil and add the vinegar. Crack the eggs into the water and poach them for 3 minutes. Using a slotted spoon, scoop the poached eggs one by one from the water and place them in a bowl of room- temperature water. Check the doneness of your eggs by gently poking them with your finger. If they feel too soft, return them to the boiling water to cook for another 1 to 2 minutes, then again lift them into the bowl of water. Lift the poached eggs from the room-temperature water with a slotted spoon and place them gently on a paper towel to remove any excess moisture.
- To assemble, arrange the Thick-Cut French Fries on a platter and top with the cheese curds, poached eggs, and Hollandaise Sauce. Sprinkle with chives and serve family style for sharing.
Excerpted from Brunch Life: Comfort Classics and More for the Best Meal of the Day by Matt Basile and Kyla Zanardi. Copyright © Matt Basile and Kyla Zanardi, 2018. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
