Ultimate Breakfast Poutine Hollandaise (Print Version)
A decadent Canadian-inspired breakfast featuring crispy fries, cheese curds, eggs, and rich Hollandaise sauce for an indulgent morning meal.
# 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
# Directions:
01 - Preheat the oven to 425°F.
02 - Toss the cut potatoes with vegetable oil, salt, and black pepper on a baking sheet. Spread them in a single layer and bake for 30-35 minutes, flipping once, until golden and crisp.
03 - In a heatproof bowl, whisk together egg yolks, lemon juice, and Dijon mustard. Place the bowl over a saucepan of gently simmering water (double boiler method), whisking constantly until the mixture thickens slightly (about 2 minutes).
04 - Slowly drizzle in the melted butter while whisking until the sauce is thick and creamy. Remove from heat. Season with salt, pepper, and cayenne. Keep warm.
05 - In a nonstick skillet, fry eggs sunny-side up or to your preference. Set aside.
06 - Cook bacon or sausage until crisp. Drain and crumble.
07 - Once fries are ready, immediately transfer to serving plates. Top with cheese curds. Layer with eggs, bacon or sausage, and green onions. Generously drizzle warm Hollandaise sauce over everything. Serve immediately.
# Expert Tips:
01 -
- The crispy fries and cheese curds create the perfect foundation for that runny yolk to mingle with every bite
- Homemade hollandaise is surprisingly forgiving once you know the trick, and it makes everything taste like restaurant quality
02 -
- If your hollandaise starts looking grainy or separates, whisk in a teaspoon of cool water while the bowl is over indirect heat
- The fries must be hot when you add the cheese curds or they will not melt properly and you will miss out on that essential gooey factor
03 -
- Warm your serving plates in the oven for a few minutes so everything stays hot longer once assembled
- Have all your components ready before you start the hollandaise, since it is best served immediately after making