Ultimate Breakfast Poutine Hollandaise (Printable)

Indulgent breakfast creation combining crispy fries, fresh cheese curds, eggs, and luxurious Hollandaise sauce for a decadent morning meal.

# What You'll Need:

→ Fries

01 - 1.5 lbs russet potatoes, cut into fries
02 - 2 tbsp vegetable oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper

→ Cheese

05 - 1.5 cups fresh cheese curds

→ Breakfast Toppings

06 - 4 large eggs
07 - 4 slices bacon or breakfast sausage, cooked and crumbled (optional)
08 - 2 green onions, thinly sliced

→ Creamy Hollandaise Sauce

09 - 3 large egg yolks
10 - 3/4 cup unsalted butter, melted
11 - 1 tbsp lemon juice
12 - 1/2 tsp Dijon mustard
13 - Pinch of cayenne pepper
14 - Salt and pepper to taste

# How To Make It:

01 - Preheat the oven to 425°F.
02 - Toss the cut potatoes with vegetable oil, salt, and black pepper on a baking sheet. Spread them in a single layer and bake for 30–35 minutes, flipping once, until golden and crisp.
03 - In a heatproof bowl, whisk together egg yolks, lemon juice, and Dijon mustard.
04 - Place the bowl over a saucepan of gently simmering water using the double boiler method, whisking constantly until the mixture thickens slightly for about 2 minutes.
05 - Slowly drizzle in the melted butter while whisking until the sauce is thick and creamy. Remove from heat and season with salt, pepper, and cayenne. Keep warm.
06 - In a nonstick skillet, fry eggs sunny-side up or to your preference. Set aside.
07 - If using, cook bacon or sausage until crisp. Drain and crumble.
08 - Once fries are ready, immediately transfer to serving plates. Top with cheese curds, then layer with eggs, bacon or sausage if using, and green onions.
09 - Generously drizzle warm Hollandaise sauce over everything. Serve immediately.

# Tips from dashanddishes:

01 -
  • The homemade hollandaise is surprisingly simple and infinitely better than anything from a packet
  • It transforms ordinary breakfast ingredients into something that feels like a restaurant quality indulgence
  • The combination of hot crispy fries, cool cheese curds, and warm sauce is absolutely magical
02 -
  • If your hollandaise starts to look grainy or separated, whisk in a teaspoon of ice cold water and it usually comes back together beautifully
  • Getting your fries onto the plates immediately from the oven is crucial, that residual heat is what makes the cheese curds melt just right
03 -
  • Use a candy thermometer to keep your hollandaise water between 160 and 170°F, anything hotter risks scrambling the yolks
  • Pat your potatoes completely dry with a clean kitchen towel before tossing with oil, moisture is the enemy of crispy fries

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