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Breakfast Poutine with Hollandaise Sauce: A Morning Indulgence

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Breakfast lovers, prepare yourselves for a truly indulgent way to start the day. This breakfast poutine with hollandaise sauce is a decadent twist on a beloved classic, bringing together crispy tater tots and French fries, creamy scrambled eggs, savory bacon, hearty sausage, and melted cheddar cheese curds—all smothered in velvety, buttery hollandaise sauce and topped with fresh green onions. It’s comfort food elevated to new heights, and each bite is a glorious blend of textures and flavors that will make you look forward to waking up every morning. Whether you’re planning a special brunch or simply want to indulge in something extraordinary, this dish has all the makings of a showstopper.

Ingredients

Frozen Tater Tots and French Fries: These two quintessential comfort food components serve as the foundation of your breakfast poutine. By baking them to a golden crisp, they provide a satisfying crunch and a soft interior that complements the other ingredients perfectly. The combination of tater tots and French fries brings variety to the dish, giving you both fluffy and crispy textures to enjoy in each bite.

Hollandaise Sauce:

  • Egg Yolks: These create the rich, creamy base of your hollandaise sauce. The yolks are responsible for emulsifying the butter and giving the sauce its signature smooth and velvety texture.
  • Lemon Juice: The addition of lemon juice brings a touch of brightness and acidity to balance out the richness of the butter, adding a refreshing flavor that keeps the sauce from being too heavy.
  • Unsalted Butter: Clarified butter is often used for its smoother consistency and cleaner taste, but regular unsalted butter works just as well. The butter is the key ingredient in creating the luscious, rich texture that makes hollandaise so irresistible.
  • Cayenne Pepper: A pinch of cayenne adds a subtle heat to the sauce, complementing its creamy richness and elevating its depth of flavor without overpowering it.
  • Chicken Stock (optional): If you prefer a slightly thinner sauce, a bit of chicken stock can be added to adjust the consistency while still maintaining that velvety texture.
  • Salt and Pepper: These are essential for seasoning the sauce and enhancing its flavors. You can adjust the salt and pepper to your taste, depending on how bold you want the sauce to be.

Scrambled Eggs:

  • Unsalted Butter: The butter helps create soft, fluffy scrambled eggs with a creamy texture. It’s important to melt the butter gently, allowing the eggs to cook slowly to achieve the perfect consistency.
  • Eggs: Scrambled eggs are the star of this part of the dish, providing a light, creamy element that contrasts with the crispy fries and the rich hollandaise sauce.
  • Salt and Pepper: Simple seasonings are all you need to enhance the flavor of the eggs, bringing out their natural taste while complementing the other ingredients in the dish.

Assembly:

  • Bacon: Crispy bacon adds a salty, savory crunch that enhances the flavors of the dish. The smoky richness of bacon pairs perfectly with the other elements, offering a satisfying contrast to the creaminess of the hollandaise and eggs.
  • Breakfast Sausage: Crumbled breakfast sausage gives the dish a hearty, savory element that adds depth and richness to the poutine. It pairs wonderfully with the other ingredients, making the dish even more indulgent.
  • Cheddar Cheese Curds: The cheese curds are essential to the poutine experience. When melted, they become gooey and creamy, adding a mild, tangy flavor that balances out the richness of the other ingredients.
  • Green Onions: Thinly sliced green onions provide a fresh, crisp bite that contrasts with the richness of the rest of the dish. They also add a pop of color, making the dish visually appealing.

Instructions

  • Preheat the Oven: Begin by preheating your oven to 425˚F (220˚C). This high temperature will allow the tater tots and French fries to cook quickly and evenly, achieving that perfect crispy texture.
  • Bake the Tater Tots and French Fries: Arrange the frozen tater tots and French fries in a single layer on two baking sheets. This helps them cook evenly and ensures they achieve a golden, crispy exterior. Bake for 25 to 30 minutes, or until the tots and fries are golden brown and crispy. While they’re baking, you can focus on preparing the other components of the dish.
  • Prepare the Hollandaise Sauce: To make the hollandaise sauce, place the egg yolks and lemon juice in a stainless steel or heatproof glass bowl. Whisk them together until the mixture becomes light and doubles in volume. This helps create the airy, creamy texture that’s characteristic of hollandaise. Place the bowl over a pot of simmering water (but ensure the water does not touch the bottom of the bowl). Slowly begin to drizzle in the melted butter, whisking constantly. The butter should be added gradually, allowing the mixture to emulsify and thicken. As you continue to whisk, the sauce will become thick, smooth, and creamy. Add a pinch of cayenne pepper and season with salt and pepper to taste. Once the sauce has thickened to your desired consistency, remove it from the heat and cover the surface with plastic wrap to prevent it from forming a skin. Set the sauce aside.
  • Make the Scrambled Eggs: In a nonstick pan, melt the unsalted butter over medium to medium-low heat. Once the butter is melted, add the beaten eggs and begin stirring gently with a rubber spatula. Continue stirring as the eggs cook, scraping them from the sides of the pan and allowing them to set slowly. The key to perfect scrambled eggs is to cook them slowly and gently, which ensures they remain soft and creamy. Once the eggs are just set and still slightly creamy, season them lightly with salt and pepper. Remove the eggs from the heat and set them aside.
  • Assemble the Poutine: In a large bowl, combine the baked tater tots and French fries with the scrambled eggs, crumbled bacon, cooked sausage, and cheddar cheese curds. Toss everything together until the ingredients are evenly distributed. Then, spread the mixture onto a baking sheet, ensuring an even layer so that it cooks uniformly.
  • Melt the Cheese: Place the baking sheet under the broiler for about 1 minute, or until the cheese curds begin to melt and bubble. Keep a close eye on this step, as broiling can quickly go from perfect to burnt. You just want the cheese curds to melt and create that gooey, cheesy goodness that’s so satisfying.
  • Drizzle with Hollandaise: Once the poutine is finished broiling, remove it from the oven and drizzle the warm hollandaise sauce generously over the top. The hollandaise should coat everything, enriching the dish with its creamy, tangy flavor.
  • Finish with Green Onions: To add a burst of freshness and color, sprinkle thinly sliced green onions over the poutine. The green onions add a sharp, crisp bite that balances the richness of the hollandaise and provides a lovely visual contrast.
  • Serve Immediately: Breakfast poutine is best enjoyed immediately after it’s prepared, while the cheese is still melty and the flavors are fresh. Serve it hot, and enjoy every satisfying bite!

Notes

  • Cheese Curds: If you can’t find cheese curds, shredded cheddar, mozzarella, or even gouda will work as a substitute. While cheese curds provide a unique texture when melted, other cheeses can still bring that gooey, melty goodness to the dish.
  • Meat Options: If you’re not a fan of bacon or sausage, consider using other breakfast meats like ham, turkey bacon, or chorizo. For a vegetarian version, you can omit the meat entirely and add sautéed mushrooms, roasted vegetables, or even a plant-based sausage alternative.
  • Tater Tots and Fries: If you prefer a fresher option, you can dice and roast your own potatoes. Simply cut them into small cubes, toss with olive oil, salt, and pepper, and roast in the oven until golden and crispy.
  • Hollandaise Sauce Variations: For a fun twist, you can experiment with different flavorings in your hollandaise sauce. A touch of Dijon mustard or a sprinkle of grated parmesan will add a unique depth of flavor to the sauce.

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