Breakfast Poutine Recipe

Preheat the oven to the temperature specified on the frozen tater tots package (typically 425°F / 220°C). Arrange 4 cups of frozen tater tots in a single layer on a rimmed baking sheet. Toss with 1 tablespoon unsalted butter melted and 1 teaspoon neutral oil so they brown more evenly; sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Bake the tater tots according to package instructions until golden brown and crisp, about 20–25 minutes, flipping once halfway through. When finished, keep warm in the oven on low (200°F / 95°C) while you prepare the gravy, bacon and eggs.

While the tots roast, cook the bacon: in a cold large skillet lay 4 bacon strips and turn heat to medium. Cook, turning occasionally, until crisp (about 8–10 minutes). Transfer bacon to a paper towel-lined plate to drain, then chop into 1/2-inch pieces.

Measure 1.5 cups of Quebec-style cheese curds and set aside at room temperature so they are ready to melt slightly when combined with hot tots and gravy. Mince 1 tablespoon chives and set aside for garnish.

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Once sizzling and foamy, whisk in 2 tablespoons all-purpose flour to make a roux. Cook the roux, stirring constantly, for 1–2 minutes until it smells slightly toasty but remains pale (do not brown).

Gradually whisk in 1 cup chicken or turkey stock, then 1/2 cup whole milk, smoothing out any lumps. Add 1 teaspoon Worcestershire sauce and bring the mixture to a gentle simmer, stirring frequently. Simmer 3–5 minutes until the gravy thickens to coat the back of a spoon.

Season the gravy with 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt (adjust to taste). If the gravy becomes too thick, whisk in up to 2 tablespoons additional stock or milk to reach desired pourable consistency. Keep warm on low heat.

When the tater tots are nearly ready and the gravy is warm, heat a nonstick skillet over medium-low heat and add 1 teaspoon unsalted butter. Crack 2 large eggs into the skillet, spacing them apart, and cook until the whites are set but yolks remain runny—about 2–3 minutes for sunny-side up. If needed, cover the pan briefly (30–45 seconds) to finish whites without overcooking yolks.

Season the eggs lightly with 1/8 teaspoon kosher salt and a pinch (about 1/16 teaspoon) of freshly ground black pepper. Keep eggs warm on very low heat or under a loose tent of foil if not plating immediately.

Divide the hot tater tots between two plates (about 2 cups tots per serving). Scatter the 1.5 cups cheese curds evenly over the tots so they contact the hot potatoes and begin to soften.

Spoon the warm breakfast gravy over the tots and curds, using enough to generously coat but not drown (about 1/2 to 3/4 cup gravy total). The heat should soften the curds without fully melting them—maintain a mix of chew and stretch.

Top each portion with half of the chopped bacon pieces. Gently place one sunny-side-up egg on top of each plate of poutine.

Garnish with the minced chives and an extra crack of black pepper. Serve immediately so yolks remain runny and cheese curds are warm and slightly melty.