Ultimate Breakfast Poutine (Printable version)
Crispy fries topped with rich gravy, melty cheese curds, smoky bacon, and perfectly cooked eggs for a decadent morning meal.
# What you need:
→ Potatoes
01 - 1.5 lbs russet potatoes, cut into fries
02 - 2 tablespoons vegetable oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Gravy
05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 1¼ cups beef or chicken stock
08 - 1 teaspoon Worcestershire sauce
09 - Salt and pepper to taste
→ Toppings
10 - 8 oz cheese curds
11 - 4 large eggs
12 - 8 slices bacon
13 - 2 tablespoons chopped fresh chives
# How To:
01 - Preheat oven to 425°F. Toss potato fries with vegetable oil, salt, and black pepper until evenly coated. Arrange fries in a single layer on a baking sheet. Bake for 25 to 30 minutes, flipping halfway through cooking, until golden brown and crispy.
02 - While potatoes are roasting, cook bacon slices in a skillet over medium heat until crisp. Transfer cooked bacon to a paper towel-lined plate to drain. Coarsely chop the bacon once cooled.
03 - Melt unsalted butter in a small saucepan over medium heat. Whisk in all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in beef or chicken stock and Worcestershire sauce. Simmer for approximately 5 minutes, stirring constantly, until gravy thickens. Season with salt and pepper to taste.
04 - Fry or poach 4 large eggs to your preferred doneness. Keep warm until ready to assemble.
05 - Distribute crispy fries evenly among 4 plates. Top with cheese curds and pour hot gravy over the fries to partially melt the curds. Add chopped bacon and gently place a cooked egg on each serving. Garnish with fresh chives if desired. Serve immediately.
# Expert Advice:
01 -
- The hot gravy melting those fresh cheese curds is the kind of comfort food sensation that fixes bad moods and rainy mornings alike
- You get to eat bacon and cheese for breakfast while pretending it is a sophisticated dish because it has French roots and that is the best kind of lie to tell yourself
02 -
- The gravy must be screaming hot when you pour it over the cheese curds or they will not melt properly and you will end up with cold rubbery cheese chunks which is frankly a tragedy
- Work quickly once the fries come out of the oven because every minute they sit on the counter is another minute they lose their precious crunch
03 -
- Soak the cut fries in cold water for 30 minutes then pat them completely dry before tossing with oil for extra crispy results that rival any restaurant version
- Double the gravy recipe because leftover gravy in the fridge is never a bad thing and you will definitely want extra