Breakfast Poutine
Breakfast Poutine
Calories
2798.02kcal (5 serving)
Total Fat
229.04g (5 serving)
Saturated Fat
117.54g (5 serving)
Trans Fat
0.27g (5 serving)
Cholesterol
817.72mg (5 serving)
Sodium
4512.24mg (5 serving)
Total Carbs
37.22g (5 serving)
Dietary Fiber
3.48g (5 serving)
Sugars
16.82g (5 serving)
Protein
150.23g (5 serving)
- 1 (28 oz) package frozen crinkle cut French fries
- 8 ounces breakfast sausage
- 4 large eggs
- Kosher salt and black pepper
- 1 tablespoon butter
- 1/2 cup Sir Kensington's® Classic Mayonnaise
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon cayenne pepper
- 2 cups cheddar cheese curds (6 oz)
- 1/2 cup thinly sliced scallions
- Hot sauce to serve (optional)
Directions
Print1. Heat oven to 425˚F.
2. Arrange French fries in a single layer on a baking sheet. Bake fries until browned and crispy, 25–30 minutes.
3. In a large nonstick skillet, cook sausage over medium heat, breaking up into small pieces, until cooked through. Transfer cooked sausage to a paper towel lined plate. Wipe skillet clean with a paper towel. Heat skillet over medium for 3 minutes.
4. Meanwhile, beat eggs together until smooth; season with salt and pepper. Add butter to skillet and swirl until melted. Remove skillet from heat and pour eggs into hot skillet. Immediately pull a rubber spatula through the eggs to create ribbons. Continue gently pulling the eggs around the pan until mostly set, placing skillet over low heat as needed.
5. For the “hollandaise,” whisk together mayonnaise, lemon juice and cayenne; set aside.
6. To assemble, push fries to one half of the baking sheet then layer sausage, eggs, and cheese curds over fries. Bake poutine until cheese curds are melted, about 10 minutes, rotating pan halfway through.
7. Drizzle poutine with “hollandaise” and sprinkle with scallions. Serve immediately with hot sauce.