BREAKFAST POUTINE Recipe

Cut the Potatoes

Wash and cut the Russet potatoes into fries.

Fry the Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels. Season with salt.

Make the Roux

In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 2-3 minutes until lightly golden.

Add Broth

Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook until thickened, about 5-7 minutes. Season with salt and black pepper.

Cook the Bacon

In a skillet, cook the bacon lardons until crispy. Drain on paper towels.

Poach the Eggs

In a pot of simmering water, poach the eggs to your desired doneness.

Assemble the Poutine

On a plate, layer the house cut fries, top with cheese curds, crispy bacon, and drizzle with house gravy. Finish with a poached egg on top.