Ultimate Breakfast Poutine (Print Version)
Crispy fries topped with savory gravy, melting cheese curds, bacon, and eggs for a hearty Canadian-inspired morning meal.
# What You'll Need:
→ Potatoes
01 - 1.5 lbs russet potatoes, cut into fries
02 - 2 tbsp vegetable oil
03 - ½ tsp salt
04 - ¼ tsp black pepper
→ Gravy
05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1¼ cups beef or chicken stock
08 - 1 tsp Worcestershire sauce
09 - Salt and pepper, to taste
→ Toppings
10 - 8 oz cheese curds
11 - 4 large eggs
12 - 8 slices bacon
13 - 2 tbsp chopped fresh chives
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Toss potato fries with oil, salt, and pepper. Spread on a baking sheet in a single layer and bake for 25–30 minutes, flipping halfway, until golden and crisp.
02 - While fries are baking, cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and chop coarsely.
03 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in stock and Worcestershire sauce. Simmer until thickened, about 5 minutes, stirring consistently. Season with salt and pepper.
04 - Fry or poach eggs to desired doneness.
05 - Distribute fries onto plates. Top with cheese curds, pour hot gravy over to melt the curds. Add bacon and gently place an egg on each plate. Garnish with fresh chives if desired.
# Expert Suggestions:
01 -
- Everything you crave about breakfast in one messy, glorious plate
- The hot gravy melting the cheese curds is absolutely irresistible
- Perfect for feeding a crowd on lazy weekend mornings
02 -
- Fresh cheese curds are essential for the authentic squeak and melting properties
- Work quickly once the gravy is done so everything stays hot
- Poaching eggs ahead and holding them in warm water saves stress during assembly
03 -
- Soak cut fries in cold water for 30 minutes before baking for extra crispiness
- Warm your plates in the oven so everything stays hot longer