Ingredients
Equipment
Method
- Preheat oven to 425˚F.
- Spread tater tots and French fries into a single layer on 2 baking sheets. Bake for 25 to 30 minutes, or until tots and fries are browned and crisped.
- For hollandaise sauce: Place egg yolks and lemon juice into a bowl. Whisk together until the mixture doubles in volume. Place mixture over a pot with simmering water (ensure the water does not touch the bottom of your bowl). Whisk continuously while slowly adding the melted butter in a steady stream until fully incorporated and the hollandaise is thick and smooth. Add cayenne pepper and season with salt and pepper. Remove from heat, cover the surface directly with plastic wrap, and set aside.
- For scrambled eggs: Heat a nonstick pan over medium to medium-low heat and melt butter. Add eggs and stir with a spatula until small curds form and the eggs just set. Season lightly with salt and pepper.
- To assemble: Toss together tots, fries, eggs, bacon, sausage, and cheese curds. Spread onto a baking sheet. Broil for 1 minute, or until curds melt.
- Remove poutine from broiler. Drizzle with hollandaise sauce and finish with sliced green onions. Serve immediately.
Notes
This recipe was inspired by a craving for something extraordinary on a foggy Sunday morning. The combination of crispy potatoes, savory cheese curds, and homemade hollandaise sauce creates a comforting and flavorful meal.