Sep 24 2026
Restaurants›Heron Rock Bistro›Breakfast Poutine Recipe

Breakfast Poutine Recipe

Inspired by Heron Rock Bistro
Time45m
Serves2

HOUSE CUT FRIES, CHEESE CURDS, HOUSE GRAVY & BACON LARDONS TOPPED WITH 1 POACHED EGG

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Ingredients

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Fries

Gravy

Toppings

Method

Fries Preparation

  1. 1

    Cut the Potatoes

    Wash and cut the Russet potatoes into fries.

  2. 2

    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.

Gravy Preparation

  1. 3

    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.

  2. 4

    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.

Assembly

  1. 5

    Cook the Bacon

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

  2. 6

    Poach the Eggs

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

  3. 7

    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.

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