Breakfast Poutine with Hollandaise Sauce
Indulge in the ultimate breakfast treat with this Breakfast Poutine topped with creamy Hollandaise sauce. Crispy russet fries serve as the perfect base for perfectly poached eggs and fresh cheese curds, all drizzled in a rich, velvety sauce. Ideal for lazy Sundays or special occasions, this dish transforms your morning routine into a culinary celebration that will impress family and friends alike.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Frying
- Cuisine: Canadian
Ingredients
Scale
- 2 large russet potatoes (about 1 lb), peeled and cut into fries
- 4 large eggs
- 1 cup fresh cheese curds
- 1/2 cup unsalted butter
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
- Pinch of cayenne pepper (optional)
- Vegetable oil for frying (enough to fill skillet)
Instructions
- Rinse and dry the cut potatoes thoroughly. Soak them in cold water for 30 minutes to remove excess starch, then dry again.
- Heat vegetable oil in a deep skillet over medium-high heat (375°F). Fry potato strips in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels.
- In a pot, bring water to a gentle simmer. Crack eggs into small cups and gently slide them into the water. Poach for 3-4 minutes until whites are set but yolks remain runny.
- For the Hollandaise sauce, whisk egg yolks and lemon juice in a heatproof bowl over simmering water until frothy. Gradually whisk in melted butter until thickened. Season with salt and optional cayenne.
- Assemble by layering crispy fries on plates, topping with cheese curds, poached eggs, and drizzling generously with Hollandaise sauce.
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 620
- Sugar: 3g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 425mg