Print

Breakfast Poutine with Hollandaise Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful morning treat featuring crisp golden fries topped with poached eggs and rich hollandaise sauce.

Ingredients

Scale
  • 4 large russet potatoes, cut into fries
  • 1 cup cheese curds
  • 4 large eggs
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • Salt, to taste
  • Cayenne pepper, to taste
  • Olive oil
  • Fresh parsley, for garnish

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Toss the cut potatoes with olive oil, salt, and pepper.
  3. Spread them out on a baking sheet and bake for approximately 30 minutes, turning occasionally, until golden and crispy.
  4. Fill a medium saucepan with water and bring it to a gentle simmer.
  5. Crack each egg into a small bowl, then slowly slide them into the simmering water.
  6. Poach for about 4-5 minutes until the whites are set but the yolks are still runny.
  7. Remove the eggs with a slotted spoon and set aside.
  8. Whisk together egg yolks and lemon juice until thickened.
  9. Gradually drizzle in the melted butter while whisking continuously until smooth and creamy.
  10. Season with salt and cayenne pepper to taste.
  11. Once the fries are baked, remove them and sprinkle generously with cheese curds.
  12. Let the residual heat melt the cheese slightly before adding the poached eggs on top.
  13. Drizzle your hollandaise sauce over the fries and eggs.
  14. Finish with fresh parsley and serve immediately.

Notes

For best results, use fresh eggs for poaching and keep hollandaise warm over a double boiler.

Nutrition

Find it online: https://delishrecipezbylucy.com/hollandaise-topped-breakfast-poutine/

Scroll to Top