Ultimate Breakfast Poutine Hollandaise

My roommate from Montreal burst into our kitchen at 2 AM one night, clutching a greasy takeout container and declaring she had found my new spiritual awakening. I'd been living on protein bars and resignation during finals week, but something about those cheese curds squeaking against my teeth and that impossibly rich sauce changed everything. We recreated it the next Sunday with whatever we had in the fridge, and honestly? The hangover food hierarchy has never been the same since.

Last summer I made this for four friends who were skeptical about breakfast poutine. Three plates in, nobody was talking anymore, just making those involuntary happy noises that usually only happen at really good restaurants. One of them still texts me whenever she sees cheese curds at the grocery store, which feels like the highest compliment possible.

Ingredients

• 1.5 lbs russet potatoes: Cut these into fries yourself for the best texture, and soak them in cold water for 30 minutes if you have time, it removes excess starch for better crisping
• 2 tbsp vegetable oil: Toss the fries thoroughly so every piece gets coated, those bare spots will stay sad and floppy instead of golden
• 1/2 tsp salt and 1/4 tsp black pepper: Season right after tossing with oil while they are still damp, it actually sticks better that way
• 1.5 cups fresh cheese curds: Room temperature curds melt better than cold ones, and they should squeak when you eat them, that is how you know they are fresh
• 4 large eggs: Free range eggs have richer yolks that make the whole dish feel more luxurious
• 4 slices bacon or breakfast sausage: Cook until very crisp so you can crumble it, soft bacon gets lost in all the other textures
• 2 green onions: Thinly slice these right before serving so they stay bright and do not wilt
• 3 large egg yolks: Separate these when eggs are cold, it is so much easier than trying to do it with room temperature eggs
• 3/4 cup unsalted butter, melted: Melt this slowly so it does not separate, and keep it warm but not hot while you make the sauce base
• 1 tbsp lemon juice: Fresh squeezed really does matter here, bottled juice can taste oddly metallic in hollandaise
• 1/2 tsp Dijon mustard: This is the secret ingredient that helps stabilize the sauce and adds a subtle depth
• Pinch of cayenne pepper: Just a tiny pinch, you want warmth, not heat that overpowers everything else

Instructions

Crisp the fries to perfection:

Preheat your oven to 425°F and toss those potato sticks with oil, salt, and pepper until they are thoroughly coated. Spread them in a single layer on a baking sheet, giving each fry its own personal space, and bake for 30 to 35 minutes, flipping once halfway through, until they are golden and irresistible.

Build the hollandaise foundation:

Whisk together the egg yolks, lemon juice, and Dijon mustard in a heatproof bowl that fits snugly over a saucepan. The bowl should not touch the water, just hover above it like a gentle steam cloud.

Transform into silky sauce:

Set that simmering water beneath your bowl and whisk without stopping until the mixture thickens slightly, about 2 minutes. Slowly drizzle in the melted butter while whisking furiously, watching it transform into something creamy and magnificent.

Season and keep warm:

Remove from heat immediately and season with salt, pepper, and that pinch of cayenne. Keep it warm over the same hot water, but do not let it get too hot or it will separate and break your heart.

Fry the eggs to perfection:

Crack eggs into a nonstick skillet over medium heat and let them sizzle until the whites are set but the yolks remain gloriously runny. That yolk is going to mix with the hollandaise and create something magical.

Prep the toppings:

Cook your bacon or sausage until very crisp, then drain and crumble into bite sized pieces. Slice those green onions thin and keep everything ready, the assembly happens fast.

Assemble with intention:

Transfer those hot fries immediately to serving plates and top with cheese curds while everything is still piping hot. Layer on the eggs, crumbled meat, and green onions, then drizzle that hollandaise generously over everything.

Save to Pinterest

The first time I served this at brunch, my friend Sarah sat there silently for five solid minutes before finally looking up and asking if this could be our new Sunday tradition. There is something about the combination of hot, crispy, salty, and creamy that makes people forget their table manners entirely.

Making This Your Own

Sometimes I swap regular bacon for maple cured bacon when I want extra sweetness, and honestly it is a game changer. The maple plays so nicely with the rich hollandaise and salty cheese curds.

Timing Everything Perfectly

The hollandaise can wait over warm water for about 15 minutes before it starts getting finicky, so make it first and keep it warm. Start the eggs when the fries have about 10 minutes left, and everything will hit the table together like a well choreographed dance.

Leftovers and Reheating

Let us be honest, this does not reheat well, so invite people over and finish it all. But if you somehow have leftovers, store the components separately and reheat the fries in a hot oven to restore their crunch.

• Double the hollandaise recipe and refrigerate the extra, it is incredible on vegetables the next day
• The fries can be cut and soaked in water up to 24 hours in advance, just pat them completely dry before cooking
• If your hollandaise does break, whisk an egg yolk in a clean bowl and slowly whisk in the broken sauce, it usually comes back

Save to Pinterest

Good food shared with people you love is one of life is greatest joys, and this recipe never fails to bring that energy. Sunday brunch just got a whole lot more interesting.

Recipe FAQs

→ Can I use frozen fries instead of making them from scratch?

Yes, you can use frozen fries to save time. Simply prepare them according to package instructions and follow the remaining steps as written.

→ How do I make the Hollandaise sauce without it separating?

Use the double boiler method and whisk constantly while slowly drizzling in melted butter. Keep the heat low and add butter gradually to achieve a thick, creamy texture.

→ What's the best way to serve this breakfast poutine?

Serve immediately after assembling, while the fries are still hot and the Hollandaise is warm. Pair with sparkling wine or fresh orange juice for an enhanced brunch experience.

→ Can I make this vegetarian?

Yes, simply omit the bacon or sausage. The dish remains delicious with just fries, cheese curds, eggs, and Hollandaise sauce.

→ How long does the Hollandaise sauce stay good?

The Hollandaise should be served immediately. If needed, it can be kept warm for short periods, but it's best prepared fresh for optimal texture and flavor.