Ingredients
Equipment
Method
- Preheat your oven to 425˚F (220˚C).
- Arrange the frozen tater tots and French fries in a single layer on two baking sheets. Bake for 30 minutes or until golden brown and crispy, tossing halfway for even cooking.
- Whisk the egg yolks and lemon juice in a heatproof bowl until light and doubled in volume. Place over simmering water, slowly drizzle in melted butter while whisking constantly to emulsify and thicken. Stir in cayenne pepper, salt, and pepper. Cover with plastic wrap to keep warm.
- Melt butter in a nonstick pan over medium-low heat. Add beaten eggs and stir gently, cooking slowly to keep eggs soft and creamy. Season with salt and pepper and remove from heat when just set but still moist.
- In a large bowl, combine baked tots and fries with scrambled eggs, crumbled bacon, cooked sausage, and cheddar cheese curds. Toss to combine and spread evenly on a baking sheet.
- Broil the assembled poutine for 1 minute until cheese curds melt and bubble. Watch carefully to prevent burning.
- Remove from oven and drizzle the warm hollandaise sauce generously over the poutine, coating all ingredients.
- Sprinkle thinly sliced green onions over the top for freshness and color.
- Serve the breakfast poutine hot for the best flavor and melted cheese texture.
Notes
Use clarified butter for a smoother hollandaise sauce if you prefer. Add chicken stock slowly to thin hollandaise without losing creaminess. Cook scrambled eggs low and slow for the creamiest texture. Keep a close eye when broiling to avoid burning the cheese curds. Substitute breakfast sausage with vegetarian sausage to make a vegetarian version of this dish.