All the best of a hearty breakfast gets a poutine make over!
|8||slices Maple Leaf® Lazy Maple Bacon|
|1||(650 g) bag extra crispy wedge potatoes|
|2 tbsp||(30mL) butter|
|2 cups||(500mL) cheddar cheese curds|
|1/2 tsp||(2.5mL) Dijon mustard|
|1 tbsp||(15mL) lemon juice|
|1 cup||(250mL) butter, melted|
|Dash cayenne pepper|
PREHEAT oven to 425 degrees.
SPREAD potato wedges onto a parchment lined baking sheet.
BAKE for 20 to 25 minutes turning half way.
MEANWHILE in the container of a blender combine egg yolks, mustard, lemon juice and cayenne.
BLEND for about 20 to 30 seconds until light and frothy.
SET blender to high setting a slowly pour butter in a thin stream into mixture.
HOLLANDAISE should thicken quickly about 1 minute.
POUR sauce into a small measuring cup and place in a shallow pan of hot water to keep warm.
HEAT a large skillet over medium high heat.
FRY bacon 3 to 4 minutes per side or until desired crispness.
REMOVE onto paper towel lined plate and keep warm. Drain fat from pan and add butter.
FRY eggs sunny side up to desired texture.
SEASON with salt and pepper.
ASSEMBLE poutine bowls by dividing potato wedges between 4 bowls.
DIVIDE cheese and place eggs over top followed by bacon strips.
DRIZZLE hollandaise over top.
Serve with buttered toast
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