Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- Spread the 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.
- 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.
- 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 spatula until small curds form and the eggs are just set. Season lightly with salt and pepper.
- To assemble: In a large bowl, gently toss together the baked tater tots, French fries, scrambled eggs, crumbled bacon, crumbled sausage, and cheddar cheese curds. Spread this mixture onto a baking sheet.
- Place the baking sheet under the broiler for 1 minute, or until the cheese curds are melted.
- 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 breakfast poutine is best enjoyed immediately after assembly to ensure the maximum crispness of the tater tots and fries, and the perfect melt on the cheese curds. The hollandaise sauce can be made ahead and gently reheated if needed, but it is best when fresh.