Description
This Decadent Breakfast Poutine with Dreamy Hollandaise combines crispy oven-roasted russet potato fries, savory breakfast sausage, fresh cheese curds, and perfectly poached eggs, all drenched in a rich, creamy homemade hollandaise sauce. A satisfying and indulgent brunch dish inspired by classic Canadian poutine, elevated with breakfast favorites and a luscious lemony sauce for a comforting start to your day.
Ingredients
Scale
Fries
- 4 large russet potatoes
- 3 tbsp vegetable oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Sausage
- 12 oz breakfast sausage
Cheese
- 1 cup fresh cheese curds
Poached Eggs
- 4 large eggs
- 1 tbsp white vinegar (for poaching water)
Hollandaise Sauce
- 3 large egg yolks
- 6 tbsp unsalted butter, melted
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/8 tsp cayenne pepper
- 1 tsp white vinegar
Garnish
- 2 tbsp chopped fresh chives
Instructions
- Preheat and Prepare Fries: Preheat your oven to 425°F. Thoroughly wash and cut the russet potatoes into thick fries. Pat them dry completely to ensure crispiness.
- Toss and Roast Fries: Toss the potato fries with vegetable oil, kosher salt, and black pepper until evenly coated. Spread them in a single layer on a baking sheet and roast for 30-35 minutes, flipping halfway through, until golden brown and crispy.
- Cook Breakfast Sausage: While fries roast, heat a skillet over medium heat. Add the breakfast sausage, breaking it apart and cooking until browned and cooked through. Remove from heat and keep warm.
- Make Hollandaise Sauce: Set up a double boiler by bringing a pot of water to a gentle simmer. Place a heatproof bowl over the pot without touching the water. Whisk egg yolks, lemon juice, and Dijon mustard in the bowl until light and frothy. Slowly drizzle in melted butter while whisking continuously until the sauce thickens to a creamy consistency. Remove from heat and season with kosher salt, cayenne pepper, and a splash of white vinegar to balance flavors.
- Poach Eggs: Bring a pot of water to a gentle simmer and add a splash of white vinegar. Crack eggs gently into the water and cook until whites are set but yolks remain runny, about 3 minutes. Use a slotted spoon to transfer eggs to a bowl of warm water briefly, then drain.
- Assemble Poutine: On a serving platter, arrange the roasted fries in an even layer. Sprinkle warm breakfast sausage over the fries, then scatter fresh cheese curds generously. Drizzle the creamy hollandaise sauce over all components.
- Add Poached Eggs and Garnish: Carefully place the poached eggs atop the assembled poutine. Garnish with chopped fresh chives for a bright finish. Serve immediately to enjoy the rich, comforting layers of this decadent breakfast poutine.
Notes
- For a vegetarian variation, replace breakfast sausage with sautéed mushrooms or roasted vegetables.
- If cheese curds are unavailable, shredded mozzarella or mild cheddar make good substitutes.
- Fries can be baked ahead and reheated in a hot oven to save time on serving day.
- Add a pinch of smoked paprika to the hollandaise for a subtle smoky flavor twist.
- Serve alongside fresh fruit or a light salad to balance the richness if desired.
