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A plate of Breakfast Poutine with Hollandaise Sauce, topped with crispy tater tots, scrambled eggs, bacon, and green onions.

Breakfast Poutine with Hollandaise Sauce

This recipe offers a unique twist on the classic Canadian dish, combining crispy tater tots and fries with scrambled eggs, bacon, sausage, and cheese curds, all topped with a rich hollandaise sauce and green onions. It's perfect for an indulgent brunch.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Canadian
Ingredients Equipment Method Notes

Ingredients
  

For the Poutine Base
  • 0.5 (28 ounce) package frozen tater tots
  • 0.5 (28 ounce) package frozen French fries
For the Hollandaise Sauce
  • 3 egg yolks
  • 0.5 lemon, juiced
  • 0.5 cup (1 stick) unsalted butter, melted and clarified if desired
  • 1 pinch cayenne pepper
  • 1-3 tablespoons chicken stock, warmed optional
  • to taste salt and pepper
For the Scrambled Eggs
  • 3 tablespoons unsalted butter
  • 4 large eggs, beaten
  • to taste salt and pepper
For Assembly
  • 6 slices crisp cooked bacon, crumbled
  • 8 ounces breakfast sausage, cooked and crumbled
  • 8 ounces cheddar cheese curds
  • 2 green onions, thinly sliced

Equipment

  • Baking sheets
  • saucepan
  • Heatproof bowl
  • Whisk
  • nonstick pan
  • Rubber spatula

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Spread the frozen tater tots and French fries in a single layer on two baking sheets. Bake for 25 to 30 minutes, or until they are browned and crisp.
  3. To make the hollandaise sauce: In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture doubles in volume. Place the bowl over a pot of simmering water, ensuring the water does not touch the bottom of the bowl. Whisk continuously while slowly adding the melted butter in a steady stream until the sauce is thick and smooth. Stir in the cayenne pepper and season with salt and pepper to taste. Remove from heat, cover the surface directly with plastic wrap, and set aside.
  4. For the scrambled eggs: Heat the butter in a nonstick pan over medium to medium-low heat. Add the beaten eggs and stir with a rubber spatula until small curds form and the eggs are just set. Season lightly with salt and pepper.
  5. To assemble: Combine the baked tater tots and fries, scrambled eggs, crumbled bacon, crumbled sausage, and cheese curds in a bowl. Spread this mixture onto a baking sheet. Broil for 1 minute, or until the cheese curds are melted.
  6. Remove the poutine from the broiler. Drizzle generously with the hollandaise sauce and finish with a sprinkle of sliced green onions. Serve immediately.

Notes

This dish is best served immediately to enjoy the crispiness of the fries and the melted cheese.

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