Ultimate Breakfast Poutine (Printable)

A decadent morning twist on the classic Canadian dish with crispy fries, rich gravy, melty cheese curds, bacon, and perfectly cooked eggs.

# What You Need:

→ Potatoes

01 - 1.5 lbs russet potatoes, cut into fries
02 - 2 tbsp vegetable oil
03 - ½ tsp salt
04 - ¼ tsp black pepper

→ Gravy

05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1¼ cups beef or chicken stock
08 - 1 tsp Worcestershire sauce
09 - Salt and pepper to taste

→ Toppings

10 - 8 oz cheese curds
11 - 4 large eggs
12 - 8 slices bacon
13 - 2 tbsp chopped fresh chives

# How-To:

01 - Preheat oven to 425°F. Toss potato fries with oil, salt, and pepper. Spread on a baking sheet in a single layer and bake for 25 to 30 minutes, flipping halfway, until golden and crisp.
02 - While fries are baking, cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and chop coarsely.
03 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in stock and Worcestershire sauce. Simmer until thickened, about 5 minutes, stirring consistently. Season with salt and pepper.
04 - Fry or poach eggs to desired doneness.
05 - Distribute fries onto plates. Top with cheese curds, pour hot gravy over to melt the curds. Add bacon and gently place an egg on each plate. Garnish with fresh chives if desired.

# Expert Tips:

01 -
  • Runny yolks create their own silky sauce when broken over the fries
  • The contrast between hot gravy melting cold cheese curds is pure magic
  • Bacon and gravy together makes everything better
02 -
  • The fries must be hot when the gravy hits them or the cheese curds will not melt properly
  • Whisking the gravy constantly while adding stock prevents those frustrating lumps
  • Poached eggs can be made ahead and kept in warm water but fried eggs are best served immediately
03 -
  • Double the gravy recipe because everyone will want extra to soak up with their fries
  • Soak the cut potatoes in cold water for 30 minutes before baking for even crispier results

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