Ultimate Breakfast Poutine Hollandaise (Printable Version)

A decadent Canadian breakfast twist featuring crispy fries, cheese curds, savory toppings, and creamy Hollandaise sauce.

# What You 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 (optional), 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 Make It:

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. Place the bowl over a saucepan of gently simmering water (double boiler method), whisking constantly until the mixture thickens slightly (about 2 minutes).
04 - Slowly drizzle in the melted butter while whisking until the sauce is thick and creamy. Remove from heat. Season with salt, pepper, and cayenne. Keep warm.
05 - In a nonstick skillet, fry eggs sunny-side up or to your preference. Set aside.
06 - If using, cook bacon or sausage until crisp. Drain and crumble.
07 - Once fries are ready, immediately transfer to serving plates. Top with cheese curds.
08 - Layer with eggs, bacon or sausage (if using), and green onions. Generously drizzle warm Hollandaise sauce over everything. Serve immediately.

# Expert Suggestions:

01 -
  • The hollandaise clings to every fry like a warm, creamy hug
  • It turns a guilty late night snack into a respectable weekend brunch
  • That runny yolk mixing with the cheese curds is absolute magic
02 -
  • Hollandaise waits for no one, make it last and keep it warm over barely simmering water
  • Cold cheese curds on hot fries is the whole point, don't try to melt them completely
  • Everything needs to hit the plate hot so the cheese does its little squeaky dance
03 -
  • Warm your serving plates in the oven for five minutes so everything stays hot longer
  • If your hollandaise gets too thick, whisk in a teaspoon of warm water to loosen it up

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