Ultimate Breakfast Poutine Hollandaise (Printable Version)
A decadent Canadian breakfast twist featuring crispy fries, cheese curds, savory toppings, and luscious homemade Hollandaise sauce.
# What You'll 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, 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
# Method:
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.
04 - Place bowl over saucepan of gently simmering water (double boiler method), whisking constantly until mixture thickens slightly, about 2 minutes.
05 - Slowly drizzle in melted butter while whisking until sauce is thick and creamy. Remove from heat. Season with salt, pepper, and cayenne. Keep warm.
06 - In nonstick skillet, fry eggs sunny-side up or to preference. Set aside.
07 - Cook bacon or sausage until crisp. Drain and crumble.
08 - Transfer ready fries to serving plates. Top with cheese curds.
09 - Layer with eggs, bacon or sausage, and green onions.
10 - Generously drizzle warm Hollandaise sauce over everything. Serve immediately.
# Chef's Tips:
01 -
- The homemade Hollandaise transforms ordinary fries into something restaurant worthy in under an hour
- Everyone can customize their toppings while you get credit for the most impressive sauce
02 -
- Hollandaise sauce can break if the butter is added too quickly or if the mixture gets too hot
- Room temperature egg yolks emulsify much more reliably than cold ones straight from the fridge
03 -
- Double boiler method prevents the eggs from scrambling while you whisk
- Frozen fries work beautifully when you are short on time and nobody will know the difference