Breakfast Poutine
Serves 2 | with Crispy Bacon, Fried Eggs and Cheater Hollandaise- Egg
- Sulphites
- Mustard
- Milk
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Sesame
- Soy
- Wheat
- Crustaceans
- Gluten
- Sulphites
Who says poutine can't be a breakfast food? We've loaded ours up with all the brunch fixings you love, including crispy bacon, fried eggs and cheater hollandaise sauce. And don't forget the squeaky cheese curds—this is poutine, after all! Ingredients: Russet potato • Grade A egg • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Cheese curds (pasteurized milk, modified milk ingredients, bacterial culture, salt, microbial enzyme, calcium chloride) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Chives.
Ingredients
3 unit(s)
Russet Potato
100 g
Bacon Strips
2 unit(s)
Egg
(Contains: Egg)
7 g
Chives
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Fish, Milk, Mustard, Sesame, Soy, Wheat, Crustaceans, Gluten, Sulphites)
½ cup
Cheese Curds
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450ºF.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden.
- On a parchment-lined baking sheet, arrange bacon in a single layer.
- Roast in the top of the oven for 10-14 min, until bacon is crisp and cooked through.** Transfer bacon to a paper towel-lined plate to cool.
- When bacon has cooled, roughly chop.
- Melt 2 tbsp butter in a small pot or in a small bowl in the microwave.
- While butter melts, in a small bowl, whisk together mayo, 1/4 tsp sugar and 1/2 tsp white wine vinegar.
- Gradually whisk in melted butter, until smooth.
- Add half the chives. Season with salt, then whisk to combine. (NOTE: If sauce is too thick, slowly whisk in 1 tbsp warm water to help loosen.)
- Heat a medium non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp butter, then crack in eggs. Season with salt and pepper. Cover and pan-fry for 2-3 min, until egg whites have set.** (NOTE: Yolks will still be runny.)
- When potatoes are done, remove from the oven, then scatter cheese curds over top. Return potatoes to the oven for 1-2 min, until cheese curds have melted.
- Divide roasted potatoes and cheese curds between bowls. Sprinkle bacon pieces over top.
- Pour hollandaise sauce over bowls, then top each with a fried egg.
- Sprinkle remaining chives over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The cheesy curds melted on potato fries with egg and bacon create a tasty, flavorful breakfast that hits the spot.
- Ease of prep: Preparation took longer than expected for what seemed like a simple meal.
- Suggestions: Consider using tater tots instead of potato wedges for a quicker, preferred variation.
- Portions: Add more cheese curds to enhance the dish.
