Ultimate Breakfast Poutine Hollandaise (Printable Version)

Crispy fries topped with cheese curds, breakfast ingredients, and rich Hollandaise sauce for an indulgent morning meal.

# 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:

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, 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, then layer with eggs, bacon or sausage (if using), and green onions.
08 - Generously drizzle warm Hollandaise sauce over everything. Serve immediately.

# Expert Hints:

01 -
  • The hollandaise sauce is surprisingly forgiving once you understand the temperature sweet spot
  • Everything can be prepped ahead except the final assembly, making it perfect for feeding a hungry crowd
02 -
  • If your hollandaise starts to look grainy or split, immediately whisk in a teaspoon of cold water or drop of lemon juice to bring it back together
  • The timing of assembling everything matters, so have all your components ready before you start plating
03 -
  • Pat your cut potatoes completely dry before tossing with oil, or they'll steam instead of crisp
  • Use warm, not hot, melted butter in your hollandaise, and add it literally drop by drop at first

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