Ultimate Breakfast Poutine (Printable)

Golden fries with savory gravy, cheese curds, eggs, and crispy bacon make this morning dish unforgettable.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs russet potatoes, cut into fries
02 - 2 tbsp vegetable oil
03 - ½ tsp salt
04 - ¼ tsp black pepper

→ Gravy

05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1¼ cups beef or chicken stock
08 - 1 tsp Worcestershire sauce
09 - Salt and pepper to taste

→ Toppings

10 - 8 oz cheese curds
11 - 4 large eggs
12 - 8 slices bacon
13 - 2 tbsp chopped fresh chives

# Steps:

01 - Preheat oven to 425°F. Toss potato fries with oil, salt, and pepper. Spread on a baking sheet in a single layer and bake for 25 to 30 minutes, flipping halfway, until golden and crisp.
02 - While fries are baking, cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and chop coarsely.
03 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in stock and Worcestershire sauce. Simmer until thickened, about 5 minutes, stirring consistently. Season with salt and pepper.
04 - Fry or poach eggs to desired doneness.
05 - Distribute fries onto plates. Top with cheese curds, pour hot gravy over to melt the curds. Add bacon and gently place an egg on each plate. Garnish with fresh chives if desired.

# Expert Tips:

01 -
  • The combination of crispy fries, velvety gravy, and that perfect egg yolk creates the most incredible texture contrast youve ever experienced at breakfast time
  • Its the ultimate comfort food that somehow manages to feel fancy enough for brunch while still being completely unpretentious
02 -
  • The timing is everything here have your gravy ready and eggs cooked before you take those fries out of the oven so everything comes together while its hot
  • Cheese curds are non negotiable for authentic poutine texture shredded cheese just melts into a puddle instead of maintaining that squeaky bite
03 -
  • Soak your cut fries in cold water for 30 minutes before baking to remove excess starch for extra crispiness
  • Let the gravy cool for just a minute before pouring so it doesn't make everything soggy too quickly

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