Breakfast Poutine Recipe
A creative take on classic brunch dishes, all made from scratch.
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Ingredients
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For the Fries
For the Gravy
For the Toppings
Method
For the Fries
- 1
Prepare the Potatoes
Peel the russet potatoes and cut them into thick fries. Rinse under cold water to remove excess starch.
- 2
Fry the Potatoes
In a large pot, heat vegetable oil to 350°F (175°C). Carefully add the fries in batches and fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then sprinkle with salt.
For the Gravy
- 3
- 4
Add Broth and Cream
Gradually whisk in the chicken broth and heavy cream, stirring continuously until the gravy thickens, about 5-7 minutes.
- 5
Season the Gravy
Add salt and black pepper to taste. Keep warm on low heat while preparing the rest of the dish.
For the Toppings
- 6
Cook the Eggs
In a non-stick skillet, fry the eggs to your liking (sunny side up, over easy, etc.). Season with salt and pepper.
- 7
Assemble the Poutine
On a serving plate, layer the fries, then pour the gravy over them. Top with the fried eggs, shredded cheddar cheese, sliced green onions, and a drizzle of hot sauce.
