Ultimate Breakfast Poutine Hollandaise

My roommate from Montreal refused to believe I'd never had poutine until I was twenty-three. She dragged me to a tiny diner at midnight, placed a steaming styrofoam container in front of me, and watched my face change forever with that first bite of squeaky curds and salty gravy. Years later, I threw caution to the wind and added eggs and hollandaise for a hungover Sunday brunch, and honestly, there's no going back to plain poutine anymore.

Last spring I made this for six friends after a particularly rough bachelorette weekend, and the collective moan of joy when they sat down to eat was better than any compliment I've ever received. We ate standing up around the kitchen island, passing serving platters like a proper family, and nobody spoke for ten full minutes.

Ingredients

• 1.5 lbs russet potatoes: Cut these yourself for the best texture, but honestly, good frozen fries have saved me many a morning
• 2 tbsp vegetable oil: Helps those fries get golden and crispy without deep frying
• 1/2 tsp salt and 1/4 tsp black pepper: Season the fries before baking so every bite is flavorful
• 1.5 cups fresh cheese curds: The squeak is nonnegotiable here, seek them out at a specialty grocer
• 4 large eggs: Sunny side up gives you that gorgeous golden yolk to mix into everything
• 4 slices bacon or breakfast sausage: Totally optional but let's be real about who we are
• 2 green onions: Fresh brightness cuts through all that rich cheese and sauce
• 3 large egg yolks: Room temperature eggs whisk up into a smoother hollandaise
• 3/4 cup unsalted butter: Melt it gently and keep it warm, not hot, or you'll scramble your yolks
• 1 tbsp lemon juice: Fresh is absolutely worth it here, bottled just doesn't have the same brightness
• 1/2 tsp Dijon mustard: This tiny addition adds depth and helps stabilize the sauce
• Pinch of cayenne pepper: Just enough warmth to make things interesting

Instructions

Crisp the potatoes:

Preheat that oven to 425°F and toss your cut fries with oil, salt, and pepper right on the baking sheet. Spread them out like they're paying rent for the space, flipping once halfway through, until they're golden and perfectly crunchy after about 30 to 35 minutes.

Whisk the hollandaise base:

While those fries bake, whisk together your egg yolks, lemon juice, and Dijon in a heatproof bowl that fits over a saucepan without touching the water. This double boiler setup is your insurance policy against scrambled eggs.

Emulsify the sauce:

Set that bowl over gently simmering water and whisk constantly until thickened slightly, then slowly drizzle in your melted butter like you're introducing it to new friends. Keep whisking until it transforms into something velvety and gorgeous, then season it up.

Fry the eggs and crisp the bacon:

Get those eggs going in a nonstick skillet until the whites are set but yolks are still jiggly, and cook your bacon until it's as crispy as you like it. Drain everything on paper towels and keep that hollandaise warm.

Assemble the masterpiece:

Pile those hot fries onto plates, scatter the cheese curds over them so they start melting, then crown with eggs, bacon, and green onions. Drizzle that hollandaise over everything like you're feeding royalty.

Save

This became my go to after hosting an election night party that dragged until 3 AM, and four exhausted friends sat at my table with mugs of coffee and plates of poutine like it was the only thing holding them together. Food that powerful sticks with you.

Getting That Hollandaise Right Every Time

I've broken more hollandaise than I care to admit, usually by rushing the butter or walking away for ten seconds. The double boiler method feels fussy but it's practically foolproof, and if your sauce starts looking grainy, whisk in a teaspoon of ice water and it usually comes back together.

Fry Strategy

Sometimes I'll toss the potatoes with cornstarch before the oil for extra crunch, or roast them at 450°F for the last five minutes if they're not crisping up fast enough. Just don't crowd the baking sheet or they'll steam themselves into disappointment.

Make It Your Own

Sautéed mushrooms add an earthy depth that plays beautifully with the hollandaise, and wilted spinach makes me feel slightly less decadent about eating cheese fries for breakfast. I've even seen people swap in crispy fried chicken strips for a truly next level situation.

• Keep the lemon handy, a squeeze right before serving brightens the whole dish
• Extra cheese curds never hurt anyone, just saying
• Serve immediately because soggy poutine is a tragedy nobody deserves

Save

Breakfast poutine isn't exactly everyday eating, but life is too short for boring mornings anyway. Grab a fork and dig in while it's still gloriously messy.

Recipe Questions & Answers

→ What makes this breakfast poutine different from traditional poutine?

This breakfast version replaces the traditional gravy with a rich, creamy Hollandaise sauce and adds breakfast elements like eggs, bacon or sausage, and green onions. The fries are baked rather than fried for a healthier twist, and the dish is specifically designed as a decadent morning meal rather than a dinner option.

→ Can I make this vegetarian?

Yes, simply omit the bacon or sausage and you'll have a delicious vegetarian version. The cheese curds and Hollandaise sauce provide plenty of richness, and you can add sautéed mushrooms or spinach for extra flavor and nutrition.

→ How do I achieve the perfect Hollandaise sauce?

Use the double boiler method, whisking constantly over gently simmering water until the egg yolks thicken slightly. Then slowly drizzle in melted butter while continuing to whisk until the sauce is thick and creamy. Be careful not to overheat, as this can cause the sauce to separate.

→ What's the best way to serve this dish?

Serve immediately after assembling, while the fries are still hot and the Hollandaise is warm. The contrast between the crispy fries, melted cheese curds, and rich sauce is best enjoyed fresh. Pair with sparkling wine or fresh orange juice for a complete brunch experience.

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

Absolutely! Using frozen fries can save time. Prepare them according to package instructions, then assemble the poutine with your other ingredients. The result will still be delicious, though homemade fries offer superior texture and flavor.