Ultimate Breakfast Poutine (Printable Version)
Decadent Canadian morning dish with crispy fries, rich gravy, cheese curds, eggs and bacon.
# What You'll Need:
→ Potatoes
01 - 1.5 lbs russet potatoes, cut into fries
02 - 2 tablespoons vegetable oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Gravy
05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 1¼ cups beef or chicken stock
08 - 1 teaspoon Worcestershire sauce
09 - Salt and pepper to taste
→ Toppings
10 - 8 oz cheese curds
11 - 4 large eggs
12 - 8 slices bacon
13 - 2 tablespoons chopped fresh chives
# Method:
01 - Preheat oven to 425°F. Toss potato fries with vegetable oil, salt, and black pepper. Spread evenly on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
02 - While fries bake, cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain. Coarsely chop the cooked bacon.
03 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually whisk in stock and Worcestershire sauce. Simmer for approximately 5 minutes, stirring constantly, until thickened. Season with salt and pepper to taste.
04 - Fry or poach eggs to desired doneness, keeping them warm until assembly.
05 - Distribute crispy fries onto serving plates. Top with cheese curds and pour hot gravy over to partially melt the curds. Add chopped bacon and gently place a cooked egg on each plate. Garnish with fresh chives if desired. Serve immediately.
# Chef's Tips:
01 -
- The combination of crispy potatoes and creamy gravy creates texture that keeps you coming back for another bite
- This dish transforms ordinary breakfast ingredients into something extraordinary and memorable
02 -
- Hot gravy is essential because it needs to be hot enough to melt the cheese curds slightly and create that signature poutine texture
- Work quickly when assembling so everything stays warm and the fries maintain their crunch
03 -
- Double the gravy recipe because everyone always wants extra and it reheats beautifully
- Par boil the potatoes for 3 minutes before baking for extra fluffy interiors