Ultimate Breakfast Poutine Hollandaise (Printable)
A decadent Canadian breakfast featuring crispy fries, cheese curds, and a luscious homemade Hollandaise sauce.
# 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
# How-to Steps:
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.
04 - Place the bowl over a saucepan of gently simmering water using the double boiler method, whisking constantly until the mixture thickens slightly for about 2 minutes.
05 - 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.
06 - In a nonstick skillet, fry eggs sunny-side up or to your preference. Set aside.
07 - Cook bacon or sausage until crisp. Drain and crumble.
08 - Once fries are ready, immediately transfer to serving plates. Top with cheese curds.
09 - Layer with eggs, bacon or sausage, and green onions. Generously drizzle warm Hollandaise sauce over everything. Serve immediately.
# Expert Advice:
01 -
- The hollandaise is actually foolproof thanks to the double boiler method, no culinary degree required
- Everything hits the table piping hot at the same time if you time it right, which feels like a small miracle
02 -
- Hollandaise hates high heat, if it starts to look grainy or split, pull it off the heat immediately and whisk in a teaspoon of cold water
- Cheese curds need to be at room temperature to melt properly, cold curds just sit there stubbornly refusing to cooperate
03 -
- A squeeze pad makes the hollandaise process so much easier than trying to whisk and pour melted butter simultaneously
- Preheat your serving plates in the oven, everything stays hot longer and the cheese melts better