Breakfast Poutine
with Crispy Bacon, Fried Eggs and Cheater Hollandaise
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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 contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
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.
- 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.
