Description
Indulge in the ultimate breakfast experience with crispy potatoes, squeaky cheese curds, savory meats, and a luscious, creamy Hollandaise sauce. This recipe elevates your brunch to an unforgettable culinary delight.
Ingredients
- 4 large Russet potatoes, peeled and cut into 1/2-inch fries or wedges
- Oil for frying (vegetable, canola, or peanut) OR 2 tbsp olive oil for baking
- Salt, to taste
- 6 large egg yolks
- 1/2 cup (1 stick) unsalted butter, melted and hot
- 1 tbsp fresh lemon juice
- Pinch of cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 8 oz fresh white cheddar cheese curds
- 8 slices bacon, cooked and crumbled OR 1/2 lb breakfast sausage, cooked OR 1 cup diced ham, sautéed
- 2 tbsp fresh green onions or chives, chopped, for garnish
Instructions
- Prepare Potatoes: Soak potato fries in cold water for 30 minutes, then drain and pat very dry. Fry in oil at 350°F (175°C) until golden and crispy, or bake at 425°F (220°C) with olive oil until golden. Season immediately with salt.
- Make Hollandaise: In a blender, combine egg yolks, lemon juice, salt, and cayenne. Blend on medium. Slowly drizzle in hot melted butter until thick and creamy. Adjust seasoning.
- Cook Meats: Cook bacon until crispy and crumble, or cook sausage/ham until done.
- Assemble Poutine: On warm plates, layer hot crispy potatoes, then scatter cheese curds. Spoon generous amounts of warm Hollandaise over the curds. Top with cooked breakfast meats and garnish with fresh green onions or chives. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 35 mins