Recipe: Breakfast Poutine


Average poutine wasn't enough until we combined it with breakfast. We've made the ultimate comfort food dish so listen up: Caramelised brandy onions, maple smoked bacon, cheese curds and homemade fries swim in the most glorious gravy and hollandaise sauce. If that's not enough for you, now's the time to mention there's poached eggs on top. You HAVE to try this recipe. It's divine.


For The Onions

  • 2 onions
  • 2 sprigs thyme
  • 25 g unsalted butter
  • 1 tbsp brandy

For The Hollandaise

  • 200 g salted butter
  • 1 shallot, roughly diced
  • 1 bay leaf
  • 10 black peppercorns
  • 60 ml white wine vinegar
  • 2 egg yolks
  • 1 squeeze lemon juice
  • 2 drops tabasco

For The Fries

  • 4 large white potatoes
  • 2 l vegetable oil for frying

To Serve

  • 200 g cheese curds
  • 200 ml good quality chicken gravy
  • 6 rashers smoked streaky bacon
  • 4 eggs
  • 1 drizzle maple syrup
Cook the Onions

Step 1

Cook The Onions

Peel and thinly slice the onions. Add the 25g of butter to a large pan over a medium heat. When the butter is foaming add the onions, thyme leaves with a pinch of salt and pepper. Add a lid and low on a very low heat for 25 minutes, stirring every 10 minutes. Add the brandy and cook for another 5 minutes.

Make the Reduction

Step 2

Make The Reduction

Throw the shallot, bay leaf and peppercorns into a small pan. Pour in the vinegar and heat to a simmer. Reduce down to about 1 tablespoon of liquid. Strain through a sieve.

Cook the Egg Yolks

Step 3

Cook The Egg Yolks

Place the butter in a small pan and heat very slowly on the hob until it melts and the impurities (the white bits) separate and sink to the bottom. Heat a pan of salted water to a gentle simmer. Place the egg yolks in a large mixing bowl and sit it over the simmering water, but not so that the bottom of the bowl touches the water, just the steam. Add the salt, pepper and vinegar reduction to egg yolks and whisk over the steaming bowl until it visibly thickens.

Add the Butter

Step 4

Add The Butter

Dribble the melted butter into the egg yolk mixture very slowly, whisking continually and making sure none of the butter impurities are added. Continue until all the butter has been incorporated and you have a sauce of spooning consistency. (If needs be add a tiny splash of hot water to thin it out). Season with the tabasco, lemon juice and some salt and pepper then leave the sauce to one side for a moment.

Cook the Fries and Bacon

Step 5

Cook The Fries And Bacon

Preheat the oven to 200ºC. Line a baking tray with greaseproof paper and lay out the bacon over the tray. Cook the bacon in the oven for 12-15 minutes. Wash the potatoes and cut into thin fries (1cm squared). Fry them in oil at 170°C until cooked through and golden.

Cook the Eggs and Serve

Step 6

Cook The Eggs And Serve

Bring a saucepan of water to the boil, turn it down to a low simmer (bubbles should only break the surface every few seconds) and add a splash of white wine vinegar. Crack in the eggs and cook for 4-5 minutes, until the white is just cooked. Meanwhile serve the hot golden chips in a bowl with some cheese curds, onions, bacon and a ladle of piping hot gravy. Add the eggs and drizzle over the hollandaise sauce. Serves 2

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