Breakfast Poutine with Hollandaise and Scrambled Eggs
This hearty breakfast twist on the Canadian classic combines crispy tater tots and French fries with creamy scrambled eggs, crumbled bacon, breakfast sausage, and melted cheese curds. Topped with rich homemade hollandaise sauce and fresh green onions, it's the ultimate indulgent brunch dish that feeds a crowd. The combination of textures from crispy potatoes, fluffy eggs, and gooey cheese curds makes this a memorable morning meal perfect for weekend entertaining or special occasions.
Ingredients
- ½ 28 ounce package frozen tater totsfrozen hash browns1:1comfort
crispy potato base
- ½ 28 ounce package frozen French fries
- 3 egg yolks
- ½ lemon, juiced
- ½ cup unsalted butter, melted
- 1 pinch cayenne pepper
- 1 tablespoons chicken stock, warmed(optional)
- salt and pepper, to taste
- 3 tablespoons unsalted butter
- 4 large eggs, beaten
- 6 slices bacon, crisp cooked, crumbled
- 8 ounces breakfast sausage, cooked and crumbledturkey sausage1:1lighter
reduced fat content
- 8 ounces cheddar cheese curdsmozzarella cheese cubes1:1comfort
milder flavor
- 2 green onions, thinly sliced
Instructions
- 1
Preheat oven to 425°F
- 2
Spread tater tots and French fries into a single layer on 2 baking sheets and bake for 25 to 30 minutes until browned and crisped
- 3
Place egg yolks and lemon juice into a stainless steel or heatproof glass bowl and whisk until mixture doubles in volume
- 4
Place mixture over a pot with simmering water and begin whisking
- 5
Add melted butter in a slow and steady stream while whisking until fully incorporated and hollandaise is thick and smooth
- 6
Add cayenne and season with salt and pepper
- 7
Remove hollandaise from heat and cover with plastic wrap directly over surface
- 8
Melt butter in a nonstick pan over medium to medium-low heat
- 9
Add beaten eggs and stir with rubber spatula until small curds form and eggs just set
- 10
Season scrambled eggs lightly with salt and pepper
- 11
Toss together tots, fries, eggs, bacon, sausage, and cheese curds and spread onto a baking sheet
- 12
Broil for 1 minute until curds melt
- 13
Drizzle with hollandaise and finish with sliced green onions
- 14
Serve immediately
Tips
Make sure the water in your double boiler doesn't touch the bottom of the bowl to prevent the hollandaise from scrambling.
Keep hollandaise warm by covering directly with plastic wrap to prevent a skin from forming on the surface.
Broil the assembled poutine briefly just until cheese curds start melting to maintain the crispy texture of the potatoes.
Good to Know
Best served immediately. Leftovers can be refrigerated up to 2 days but potatoes will lose crispness.
Hollandaise can be made 2 hours ahead and kept warm. Cook bacon and sausage up to 1 day ahead.
Serve immediately while hot for best texture contrast between crispy potatoes and creamy toppings.
Common Mistakes
Make hollandaise over gentle heat to avoid scrambling the eggs
Don't overcook scrambled eggs as they'll continue cooking when broiled
Broil only until cheese just melts to keep potatoes crispy
Substitutions
crispy potato base
reduced fat content
milder flavor
simpler preparation
FAQ
Can I make this without hollandaise sauce?
Yes, you can substitute with cheese sauce, gravy, or even just extra melted cheese for a simpler version.
What if my hollandaise breaks or curdles?
Remove from heat immediately and whisk in a tablespoon of warm water or cream to bring it back together.
How long will leftovers keep?
Refrigerate up to 2 days, but the potatoes will lose their crispness when reheated.