Ingredients
Scale
- 4 large russet potatoes (for homemade fries)
- 2 cups cheese curds (or substitute with fresh mozzarella, torn into small pieces)
- 1/4 cup unsalted butter (for hollandaise sauce)
- 3 large egg yolks (for hollandaise sauce)
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon cayenne pepper (optional, for a gentle kick)
- 1/2 teaspoon salt (divided, for fries and sauce)
- 1/4 teaspoon black pepper (for seasoning fries)
- 4 large eggs (for topping)
- 1/2 cup breakfast sausage or bacon, cooked and crumbled (optional)
- 2 tablespoons olive oil (for fries)
- Fresh chives or parsley, chopped (for garnish)
Substitution tip: If you want to make this vegetarian, swap the sausage or bacon for sautéed mushrooms or roasted cherry tomatoes. For a dairy-free hollandaise, try a cashew-based sauce or avocado crema.
Instructions
- Preheat your oven to 425°F (220°C). Start by peeling the potatoes, then cut them into thick fries—about 1/2 inch wide. Rinse the cut potatoes in cold water to remove excess starch, then pat them dry with a clean kitchen towel. This step ensures crispiness, a trick I learned watching Mama Lou’s meticulous care in the kitchen.
- Toss the fries in olive oil, 1/4 teaspoon salt, and black pepper. Spread them evenly on a baking sheet lined with parchment paper, making sure they aren’t crowded. Roast for 25-30 minutes, flipping halfway through, until golden and crisp.
- While fries are roasting, prepare the hollandaise sauce. In a heatproof bowl over simmering water (double boiler method), whisk together the egg yolks, lemon juice, and a pinch of salt until the mixture thickens slightly—about 3-4 minutes. Slowly drizzle in the melted butter, whisking constantly until the sauce is smooth and creamy. Add cayenne pepper if using. Be patient here; the sauce requires gentle heat and steady whisking, just like Mama Lou taught me during one of our quiet afternoon cooking sessions.
- Cook the breakfast meats if using—bacon or sausage works beautifully. Set aside on paper towels to drain excess fat.
- In a separate pan, fry or poach the eggs to your preference. I love mine poached, with that runny yolk cascading over the poutine like liquid gold, a memory I share often with Ouma as we compare our favorite egg styles.
- Once fries are ready, assemble your poutine by layering the fries on a serving dish. Scatter cheese curds evenly over the hot fries so they begin to melt.
- Drizzle the creamy hollandaise sauce generously over the fries and cheese curds.
- Top with your cooked eggs and breakfast meats (or veggies). Garnish with fresh chives or parsley for a pop of color and freshness.
- Serve immediately, and don’t forget to savor each bite slowly—this dish is best enjoyed with good company and warm conversation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
