Breakfast Poutine Recipe

prepare potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2-inch fries. Rinse cut potatoes under cold water until water runs clear to remove excess starch. Place in a large bowl of cold water and chill for 20–30 minutes. Drain and pat very dry with clean kitchen towels or paper towels.

par-cook (optional oven method)

Preheat oven to 425°F (220°C). Toss dried potato pieces with 1 tbs oil and 1/2 tsp salt on a baking sheet in a single layer. Roast 20–25 minutes, turning once, until edges begin to brown and interior is tender. This step is optional but reduces deep-fry time.

deep-fry fries

Heat 1.5–2 cups oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry potatoes in batches (do not overcrowd) for 3–4 minutes until pale golden and tender. Remove to a wire rack or paper towel–lined tray. Increase oil temperature to 375°F (190°C) and return fries in batches for 2–3 minutes to crisp, then drain and immediately season with remaining 1/2 tsp salt and 1/4 tsp black pepper. If you used the oven par-cook, only do the second fry to crisp at 375°F for 2–3 minutes.

Keep cheese curds at room temperature for 15 minutes before assembling so they soften slightly and will melt under hot gravy. Break any large curds into bite-size pieces if needed.

brown sausage

In a large skillet over medium heat, crumble and cook the breakfast sausage until browned and cooked through, about 6–8 minutes. Use a wooden spoon to break into small pieces. If the sausage releases a lot of fat, spoon off excess, leaving about 1–2 tbs fat in the pan.

make roux

Reduce heat to medium-low and add 2 tbs unsalted butter to the skillet with the sausage fat. Once melted, sprinkle in 2 tbs flour and stir constantly for 1–2 minutes until the roux smells slightly nutty and is pale golden (avoid browning too dark).

add liquids & finish

Gradually whisk in 1 cup chicken stock until smooth, then whisk in 1/2 cup whole milk. Bring to a gentle simmer, whisking, until the gravy thickens to a smooth, pourable consistency, 3–5 minutes. Stir in 1 tbs maple syrup, 1/2 tsp Dijon mustard and 3/4 tsp freshly ground black pepper. Taste and add salt as needed (usually 1/4–1/2 tsp). Keep warm over lowest heat, stirring occasionally.

cook eggs (sunny-side or over-easy)

In a nonstick skillet over medium-low heat, melt 1 tbs butter. Crack eggs into the pan (cook in two batches if needed). For sunny-side up: cook slowly until whites are set but yolks remain runny, about 3–4 minutes; cover briefly for the last 30 seconds to set whites if needed. For over-easy: cook until whites set, flip gently and cook 10–20 seconds more. Season eggs with a pinch of salt and pepper.

assemble poutine

Divide hot fries among 4 plates or a large platter. Scatter the cheese curds evenly over the fries. Spoon the hot sausage–maple gravy generously over fries and curds so the curds begin to soften and partially melt. Top each portion with one or two cooked eggs (depending on portion).

finish & serve

Sprinkle finely sliced chives over each portion and add a few drops of hot sauce if desired. Serve immediately while fries, curds, gravy, and eggs are hot so curds are melty and yolks run into the gravy.