- Yield: 4 servings
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Serving: For 4 People
BREAKFAST POUTINE
Hi and welcome to our website!
If you are looking for a tasty meal that is comfort food at its best, don't look no further!
We are making a tasty BREAKFAST POUTINE, that is one of our son and wife's favourite meal for anytime of the day. This is a comfort food meal and our daughter in law is the one who introduced us to this tasty breakfast poutine recipe. So please continue on to our recipe and a few pictures of each step to make yours today. Plus we have a video tutorial to enjoy and follow along to make yours.
You are make your own hash browns or store bought will work as well.
Having crispy bacon or a meat topping of your choice will work, but our bacon here today is rolled in flour and then pan fried until crispy. Any oil that is released from the bacon can be tossed or used in another recipe.
Gravy is a must to have on a poutine, so this breakfast poutine is no different. You can make a homemade gravy like this one and the recipe is posted below or store bought.
Having a delicious homemade Hollandaise sauce is a must with this meal, you can use a store bought type but if you like this sauce making it yourself will taste so much better. This recipe today is made by blending the ingredients together using a hot butter to help cook the egg mixture. But not scrabble the egg yolk only make it silky and creamy.
Ingredients
- Potatoes - 6 each, peeled and cubed
- Bacon - 1 pack, of choice
- Cheese curds - 1 pack, white or yellow
- Eggs - 4 large
- White vinegar - 1 tbsp
- Green onion - 1 stick, diced
- Hollandaise Sauce:
- Egg yolks - 2 or 4
- Butter - 1/2 cup
- Lemon Juice - 1 1/2 tbsp
- Sea salt - pinch to taste
- White pepper - pinch to taste
- GRAVY:
- Butter - 2 tbsp
- Flour - 2 tbsp
- Beef broth - 2 cups
- White pepper - pinch to taste
- Sea salt - pinch to taste
- Onion powder - 1/2 tsp
- Gravy browning - 1/4 tsp
- OXO or bouillon sauce - 1 pack or 1 tsp, optional
Instructions
Method Poutine:
- Peel and cut potatoes in small cubes to make hash browns, soak in cold water for 15 minutes to remove some starch. Then drain and pat dry, deep fry, pan fry or oven bake them in oil until golden brown, season with sea salt.
- “In the medium saucepan add water, start to boil and add 1 tbsp vinegar and continue boiling, then add one egg at a time slowly so they don’t brake in the water. Using one egg at a time, until they are all poached. Cook/poach them for 2 to 3 minutes, slowly remove them with a spatula with holes. This is to remove any water from the eggs, place on plate until ready to assemble meal.
- This is a meal for 4 people, in each plate add hash browns first, fried crisp bacon strips or back bacon, top with cheese cures, then Poached egg and top with Hollandaise sauce over it, and snips of green onion or chives.
Method for Hollandaise Sauce:
_ In a small saucepan or microwave dish add butter and melt on a medium heat, don’t boil. Keep warm until ready to use.
_ In a beater or mixer add egg yolks, lemon juice, pinch sea salt and white pepper and blend until all combined and mixture is a light yellow colour.
_ Then slowly pour the HOT butter into the bowl, with beater or mixer start mixing until all combined and the texture is light and creamy. Taste mixture and add more seasoning if needed and pour into a saucepan and keep warm on the stove top until ready to use. DON’T scrabble eggs” add cayenne pepper and white pepper set aside on warm stovetop, until ready to use.
Method for Gravy:
_ In a small saucepan add butter and let melt, after add flour and mix together until you see the mixture clump and start to cook, then add beef or chicken broth, pinch sea salt, pinch white or black pepper, onion powder, or oxo or bouillon sauce, gravy browning or browning of choice. Mix together until creamy and smooth, keep on a low temperature until ready to use it.
Bonita’s Tips:
If you don’t have time to do all these steps, use store bought hash browns, bacon bits, packaged hollandaise sauce. Its not the same but it will speed up work load and time.
Allergens
We hope you are still very interested in making our recipe for BREAKFAST POUTINE, we have a easy recipe to follow to an amazing meal any time of the day.
I’m not the best at poaching eggs but practice will make perfect and if you are making them for your family they are easy to please so don’t worry just make them. Having the white vinegar in the water do help with the egg to float to the top after you toss them in the hot water.
I hope you are still interested in making our breakfast poutine, the photos are a simple of what you are making but don’t forget to watch our soft video tutorial on how to make this recipe.
Thank you for stopping by here today and I’m going to share a link to our NEW cookbook A Little Taste of Home. https://www.bonitaskitchen.com/cookbook so from our kitchen to yours have a wonderful day and stay safe. 🙂 Bonita, RMH Productions and Team.
Thank your son for giving us the idea of putting egg and sauce on top.