Breakfast Poutine Recipe

Inspired by The Park Kitchen & Bar

Time30m

Serves2

Bacon, green onion, hash browns, tomato, hollandaise, cheese curds, topped with two poached eggs

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Ingredients

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Main Ingredients

6 slices Bacon

1 bunch Green onion

4 cups Hash browns

1 medium Tomato

1 cup Cheese curds

2 large Eggs

Hollandaise Sauce

3 large Egg yolks

1 cup Butter

1 tbsp ReaLemon lemon juice

1 pinch Celtic sea salt

1 pinch Cayenne pepper

Method

Preparation of Ingredients

Cook the Bacon

In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels.

Prepare the Hash Browns

In the same skillet, cook the hash browns until golden brown and crispy. Season with salt and pepper to taste.

Chop the Vegetables

Chop the green onion and dice the tomato.

Making Hollandaise Sauce

Melt the Butter

In a saucepan, melt the butter over low heat.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks with lemon juice and a pinch of salt.

Combine

Slowly pour the melted butter into the egg yolk mixture while whisking continuously until the sauce thickens. Add cayenne pepper for flavor.

Assembly and Cooking

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes or until the whites are set.

Assemble the Poutine

Layer the crispy hash browns on a plate, top with crumbled bacon, chopped tomatoes, green onions, and cheese curds. Drizzle with hollandaise sauce.

Top with Eggs

Carefully place the poached eggs on top of the assembled poutine and serve immediately.