Ingredients
Equipment
Method
- Preheat oven to 425°F.
- Spread tater tots and French fries in a single layer on 2 baking sheets. Bake for 25 to 30 minutes, or until browned and crisped.
- For the hollandaise sauce: Place egg yolks and lemon juice in a heatproof bowl and whisk 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 hollandaise is thick and smooth. Add cayenne pepper and season with salt and pepper. Remove from heat, cover the surface directly with plastic wrap, and set aside.
- For the scrambled eggs: Melt butter in a nonstick pan over medium to medium-low heat. Add 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: Toss together the baked tots, French fries, scrambled eggs, crumbled bacon, crumbled sausage, and cheese curds. Spread evenly onto a baking sheet. Broil for 1 minute, or until the cheese curds melt.
- Remove the poutine from the broiler. Drizzle with hollandaise sauce and garnish with sliced green onions. Serve immediately.
Notes
This recipe was developed to be adaptable for various dietary needs, including gluten-free options by using appropriate fries. The hollandaise sauce is rich and flavorful, providing a decadent finish to the breakfast poutine.