Breakfast Poutine with Hollandaise Sauce
User Reviews
5
-
Servings
7
-
Course
Breakfast
Breakfast Poutine with Hollandaise Sauce
Description
Breakfast Poutine with Hollandaise Sauce features frozen tater tots and French fries baked until crisp to provide a crunchy base. The poutine is layered with melted cheddar cheese curds, savory bacon, and breakfast sausage. A homemade hollandaise sauce made by emulsifying egg yolks with melted butter and lemon juice adds a silky, tangy note while scrambled eggs cooked gently in butter finish the dish with a creamy texture. The hollandaise is seasoned with a pinch of cayenne and black pepper to complement the richness.
The combination of textures, from crisp fries to tender eggs and smooth sauce, creates a hearty breakfast or brunch option. The dish can be served as a standalone meal or shared as a savory indulgence. Thinly sliced green onions add a fresh contrast when sprinkled on top just before serving.
When preparing the hollandaise, whisk the egg yolks over simmering water while gradually adding melted butter until thickened. Keep the sauce covered to stay warm. Bake the frozen potatoes in a single layer for even crisping. Cook the scrambled eggs over moderate heat, stirring gently until softly set without overcooking. Assemble all components immediately to enjoy the textures at their best.
Ingredients
- ½ tater tots frozen, 28 ounce package
- ½ French Fries frozen, 28 ounce package
hollandaise sauce
- 3 egg yolk
- ½ lemon juiced
- 1/2 cup unsalted butter and clarified, if desired, 1 stick, melted
- pinch cayenne pepper
- 1-3 tablespoons chicken stock optional, warmed
- salt to taste
- black pepper to taste
scrambled eggs
- 3 tablespoons butter unsalted
- 4 large egg beaten
- salt to taste
- black pepper to taste
assembly
- 6 lices Bacon cooked, crisp, crumbled
- 8 ounces breakfast sausage cooked and crumbled
- 8 ounces cheddar cheese curds
- 2 green onion thinly sliced
Instructions
- Preheat oven to 425˚F.
- Spread tater tots and French fries, into a single layer on 2 baking sheets, and bake for 25 to 30 minutes or until tots and fries have browned and crisped.
- For hollandaise sauce: Place egg yolks and lemon juice into a stainless steel or heatproof glass bowl and whisk together until the mixture doubles in volume. Place mixture over a pot with simmering water (make sure the water from the pot does not reach the bottom of your bowl) and begin whisking. While whisking, begin to add melted butter, in a slow and steady stream, until fully incorporated and the hollandaise is thick and smooth (the sauce should gradually thicken as you add the butter) Add cayenne and season with salt and pepper. Remove from heat and cover with plastic wrap, directly over the surface and set aside.
- For scrambled eggs: Place a nonstick pan over medium to medium-low heat and melt butter. Add eggs and begin stirring with a rubber spatula. Continue to stir until small curds form and the eggs just set. Lightly season with salt and pepper.
- To assemble: Toss together tots, fries, eggs, bacon, sausage, and cheese curds and spread onto a baking sheet. Broil pan for 1 minute or until curds melt.
- Remove poutine from broiler, drizzle with hollandaise and finish with a sprinkle ofsliced green onions. Serve immediately.
User Reviews
Overall Rating
5
You'll Also Love
