Breakfast Poutine Recipe

Inspired by Roar

Time1h

Serves4

charcoal spuds, cheese curds, brown butter hollandaise. upgrade to FULL ROARIER - scrambled eggs + bacon bits - add $6

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Ingredients

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Charcoal Spuds

4 cups Russet potatoes

1 tsp Activated charcoal powder

1 tsp Celtic sea salt

2 tbs olive oil

Brown Butter Hollandaise

1 cup Unsalted butter

3 large Egg yolks

1 tbs ReaLemon lemon juice

1 to taste Celtic sea salt

1 to taste White pepper

Toppings

2 cups Cheese curds

1 cup Cooked bacon bits

4 large (optional) Scrambled eggs

Method

Charcoal Spuds Preparation

Prepare the Potatoes

Preheat the oven to 425°F (220°C). Peel and dice the Russet potatoes into even-sized cubes. In a large bowl, combine the potato cubes with olive oil, salt, and activated charcoal powder until evenly coated.

Bake the Potatoes

Spread the potatoes in a single layer on a baking sheet. Bake for 30-35 minutes, or until golden and crispy, flipping halfway through.

Brown Butter Hollandaise

Make the Brown Butter

In a saucepan, melt the unsalted butter over medium heat until it starts to foam. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and has a nutty aroma. Remove from heat and let cool slightly.

Whisk the Hollandaise

In a heatproof bowl, whisk the egg yolks and lemon juice until pale. Slowly drizzle in the warm brown butter while whisking constantly until the sauce thickens. Season with salt and white pepper to taste.

Assembly

Assemble the Poutine

Place the baked charcoal spuds on a serving plate. Top with cheese curds, and if desired, add scrambled eggs and bacon bits. Drizzle generously with brown butter hollandaise and serve immediately.