Ultimate Breakfast Poutine Hollandaise (Print)

A luxurious twist on Canadian comfort food with golden fries, cheese curds, breakfast toppings, and rich 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, 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.
04 - Place the bowl over a saucepan of gently simmering water (double boiler method), whisking constantly until the mixture thickens slightly (about 2 minutes).
05 - 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.
06 - In a nonstick skillet, fry eggs sunny-side up or to your preference. Set aside.
07 - If using, cook bacon or sausage until crisp. Drain and crumble.
08 - Once fries are ready, immediately transfer to serving plates. Top with cheese curds. Layer with eggs, bacon or sausage (if using), and green onions.
09 - Generously drizzle warm Hollandaise sauce over everything. Serve immediately.

# Expert Advice:

01 -
  • The homemade hollandaise is surprisingly forgiving and elevates everything it touches
  • Its the ultimate comfort food that feels fancy enough for special occasions
  • Perfect for feeding a hungry crowd with minimal active cooking time
02 -
  • Hollandaise can break if the butter is added too quickly, so take your time with that slow drizzle
  • Fries must be hot when the cheese curds hit them or they will not melt properly
  • The double boiler method is safer than direct heat but you still need to watch closely to prevent scrambling the eggs
03 -
  • If your hollandaise feels too thick, whisk in a teaspoon of warm water to loosen it
  • The leftover hollandaise is incredible on steamed asparagus or poached salmon the next day

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