Bacon Poutine* Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/3"–1/2" thick fries. Place cut potatoes in a large bowl of cold water and soak in the refrigerator for at least 30 minutes (up to 2 hours) to remove surface starch. This yields crisper fries.

Dry and toss

Drain the potatoes and transfer to a clean towel. Pat completely dry. In a large bowl, toss the dry fries with 1 tablespoon cornstarch until evenly coated (this helps create an extra-crispy exterior). Season lightly with 1 tsp kosher salt and 1/2 tsp black pepper and toss to distribute.

Heat oil

In a heavy, deep skillet or Dutch oven, add the neutral frying oil and 2 tbs duck fat. Heat the fat to 325°F (about medium-low). If you don't have a thermometer, heat until a small piece of potato sizzles gently but not violently.

First fry (blanch)

Working in batches so you don't crowd the pan, fry the potatoes at the lower temperature for 4–6 minutes until just tender and pale — do not brown. Remove with a slotted spoon to a wire rack or paper towel-lined sheet and let rest for several minutes.

Second fry (crisp)

Increase oil temperature to 375°F (medium-high). Fry the blanched potatoes a second time in batches for 2–3 minutes until golden brown and crisp. Drain on a rack, immediately season with a pinch more salt if needed, and keep warm in a low oven (200°F / 95°C) while you finish the gravy and eggs.

Brown the sausage

While the fries are resting, heat a medium skillet over medium heat. Add the 250 g ground pork sausage and break it up with a spatula. Cook until well browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the browned sausage to a bowl, leaving rendered fat in the pan.

Make the roux

To the pan with the reserved fat, add 2 tbs duck fat and warm over medium. Sprinkle in 3 tbs flour and whisk constantly for 1–2 minutes until the raw flour taste cooks off and the mixture turns light golden (this is your roux).

Add liquids

Slowly whisk in 240 ml chicken stock, scraping up any browned bits from the pan, then whisk in 240 ml milk. Keep whisking until the gravy is smooth. Bring to a gentle simmer — it will thicken as it heats.

Finish the gravy

Return the browned sausage to the gravy. Stir in 1 tsp Worcestershire sauce, 0.5 tsp kosher salt, 1 tsp freshly ground black pepper and 0.5 tsp thyme leaves (if using). Simmer gently for 4–6 minutes so flavors meld and gravy reaches a thick, coat-the-back-of-a-spoon consistency. Taste and adjust seasoning.

Keep warm

Keep the gravy warm over the lowest heat setting, stirring occasionally. If it thickens too much, thin with a splash of stock or milk.

Heat the pan

Just before serving, heat a nonstick skillet over medium-low heat and add 1 tbs unsalted butter. Allow the butter to foam but not brown.

Cook over-easy eggs

Crack the eggs into a small bowl one at a time and gently slide them into the skillet. Cook undisturbed until the whites are mostly set but the tops still glisten, about 2–3 minutes. Carefully flip each egg with a thin spatula and cook 15–25 seconds more for over-easy (yolk still runny). Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Dress the arugula

In a small bowl, whisk 1 tbs extra-virgin olive oil with 1 tbs lemon juice and 1/4 tsp kosher salt. Toss 2 cups baby arugula lightly in the dressing just before plating so it stays bright and peppery.

Prep cheese and garnish

Measure out 1.5 cups cheese curds and finely chop 1 tbs fresh chives for garnish. Keep the curds at room temperature so they soften slightly when warm gravy is added.

Divide the hot fries between two plates, creating a shallow mound in the center of each plate.

Scatter the cheese curds evenly over the fries (about 3/4 cup curds per plate). The hot fries will start to warm the curds; this helps them soften under the gravy.

Ladle the hot duck fat pork sausage gravy over the fries and curds so some curds begin to melt but still retain a bit of texture (about 1/2 the gravy per plate, adjust to preference).

Place two over-easy eggs on top of each plate of poutine. The runny yolks will mingle with the gravy for extra richness.

Tuck a handful of dressed arugula on the side or on top of the eggs for brightness and peppery contrast. Sprinkle chopped chives over everything as a finish.

Serve immediately while fries are crisp, gravy is hot, and eggs are runny.