Description
Learn how to make delicious Ultimate Breakfast Poutine with Creamy Hollandaise Sauce. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 4 large russet potatoes, peeled and cut into thick fries
- 1 tablespoon olive oil (or vegetable oil for frying)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 12 ounces breakfast sausage (pork or turkey), crumbled
- 2 cups fresh cheese curds (or shredded mozzarella as a substitute)
- 3 large egg yolks
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 cup unsalted butter, melted and warm
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- Fresh chives or parsley, chopped, for garnish
- Water for poaching eggs
- 4 large eggs, for poaching (optional but recommended)
If you don’t have cheese curds on hand, mozzarella works well, and for the hollandaise, if you’re short on time, a good quality store-bought hollandaise can be a decent shortcut, though nothing beats homemade. When I first tried making hollandaise in college, I was nervous about curdling the sauce, but with patience and a gentle hand, it’s surprisingly straightforward. I’ll guide you through it below.
Instructions
- Preheat your oven to 425°F (220°C). Toss the cut potatoes in olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread them out on a large baking sheet in a single layer. Roast for 30-35 minutes, flipping halfway through, until crispy and golden. This step reminds me of those Wednesday dinners in college where I’d roast potatoes in bulk to feed friends—simple, affordable, and everyone loved them.
- While the potatoes roast, heat a skillet over medium heat and brown the crumbled sausage until cooked through and nicely caramelized, about 8-10 minutes. Drain excess fat if needed, then keep warm.
- To make the hollandaise sauce, whisk together the egg yolks and lemon juice in a heatproof bowl until the mixture is thickened and light in color. Set the bowl over a pot of simmering water (double boiler setup), making sure the bottom of the bowl doesn’t touch the water.
- Slowly drizzle in the warm melted butter while whisking constantly. Continue whisking until the sauce thickens to a creamy consistency. If it gets too thick, add a teaspoon or two of warm water to loosen it up. Season with cayenne pepper, salt, and more lemon juice to taste. This step was a game-changer for me when I learned to slow down and focus on the texture instead of rushing—patience pays off here.
- If you’re making poached eggs, bring a pot of water to a gentle simmer and add a splash of vinegar. Crack eggs one at a time into a small bowl, then gently slide into the water. Poach for 3-4 minutes for runny yolks or longer if you prefer firmer eggs. Remove with a slotted spoon and drain on paper towels.
- Assemble the poutine: layer the roasted potatoes on a serving platter or individual plates, sprinkle the cooked sausage evenly on top, then scatter the cheese curds. The heat from the potatoes and sausage will start melting the cheese curds—if you want, pop the whole thing under the broiler for 2 minutes to get the cheese extra gooey and bubbly.
- Drizzle the creamy hollandaise sauce generously over the top, then add poached eggs if using. Garnish with chopped chives or parsley for freshness and a pop of color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Ultimate Breakfast Poutine with Creamy Hollandaise Sauce, recipe, cooking, food
