Ultimate Breakfast Poutine with Hollandaise (Printable)

Decadent Canadian breakfast twist with crispy fries, cheese curds, savory toppings, and creamy Hollandaise sauce. Perfect comfort food for brunch.

# What You’ll Need:

→ Fries

01 - 1.5 lbs russet potatoes, cut into fries
02 - 2 tablespoons vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon 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 tablespoon lemon juice
12 - 1/2 teaspoon Dijon mustard
13 - Pinch of cayenne pepper
14 - Salt and pepper to taste

# How To Make It:

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, 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 and 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 - If using, cook bacon or sausage until crisp. Drain and crumble.
07 - Once fries are ready, immediately transfer to serving plates. Top with cheese curds, then layer with eggs, bacon or sausage if using, and green onions.
08 - Generously drizzle warm Hollandaise sauce over everything. Serve immediately.

# Expert Advice:

01 -
  • The homemade hollandaise is infinitely better than anything from a packet and comes together in minutes
  • Its the perfect excuse to eat breakfast for dinner and call it sophisticated
  • The combination of hot fries, cold cheese curds, and warm sauce creates the most incredible texture contrast
02 -
  • If your hollandaise starts looking grainy or separated, whisk in a teaspoon of cold water and it usually comes back together
  • Cheese curds need to be added to hot fries immediately so they get that perfect melty but still squeaky texture
03 -
  • Cut your fries as uniformly as possible so they all finish cooking at the same time
  • Have everything ready before you start the hollandaise because it waits for no one

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