Ingredients
Scale
- 4 medium Russet potatoes, cut into fries or cubes
- 6 slices thick-cut turkey bacon, chopped
- 1 cup fresh cheese curds
- 3 large egg yolks
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- Optional: 2 poached eggs
Instructions
- Step 1: Cook the potatoes and turkey bacon. Preheat oven to 425°F (or heat oil for frying). Toss the potatoes with oil, salt, and pepper, and cook until golden and crisp (about 30 minutes). Simultaneously, cook the chopped turkey bacon in a skillet until crisp; drain fat and set the turkey bacon aside.
- Step 2: Prepare the Hollandaise base. Bring a small saucepan of water to a simmer (creating a double boiler setup). In a heatproof bowl that fits snugly over the saucepan, whisk the egg yolks and lemon juice until they lighten in color and thicken slightly.
- Step 3: Emulsify the Hollandaise sauce. Remove the bowl from the heat and slowly stream the warm, melted butter into the egg mixture while continuously whisking vigorously. Continue until the sauce is thick and creamy. Season generously with salt and pepper, and keep warm.
- Step 4: Assemble the poutine base. Divide the cooked potatoes between two serving bowls. Immediately sprinkle the fresh cheese curds over the hot potatoes, followed by the crispy beef bacon pieces.
- Step 5: Finish and serve. Drizzle a generous amount of the warm Hollandaise sauce over the curds and beef bacon. For an extra breakfast flair, top each serving with a freshly poached egg before serving immediately.
Notes
- If you have leftovers, store the cooked fries and beef bacon separately from the Hollandaise; the sauce must be refrigerated and is best consumed the next day, though it may require vigorous whisking if slightly separated.
- For crispy leftovers, use an air fryer or reheat the potatoes on a baking sheet at 400°F (200°C) until sizzling rather than microwaving, which compromises the texture.
- A quick garnish of finely chopped fresh chives or a dash of smoked paprika adds bright color and aromatic lift to balance the richness of the Hollandaise and cheese curds.
- The magic of this poutine relies on the heat of the potatoes instantly softening the fresh cheese curds, so assemble immediately after the fries are cooked, followed quickly by the warm Hollandaise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American