The Ultimate Breakfast Poutine

• 4 medium sized russet potatoes, chopped into thin long slices
• 2 tbsp extra virgin olive oil
• 1 tsp salt, or more to taste
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• 1 + 1/2 tsp butter
• 2 shallots, sliced
• 2 cloves garlic, crushed
• 1 tbsp fresh thyme leaves, removed from stems
• 3 cups no salt added chicken stock
• 1 package gravy
• 4 eggs
• 1 package of cheese curds (200g)
  

For the Fries:

1. Soak chopped potatoes in cold water for at least 30 minutes.
2. Preheat oven to 375F.
3. Remove potatoes from cold water and dry thoroughly.  Place into a large mixing bowl and toss with salt, dried thyme, and paprika.
4. Arrange on a baking tray in a thin, even layer and bake for 20 to 25 minutes at 375F.
5. Increase temperature to 450F and bake for another 20 minutes, until the fries are starting to turn a golden color.
6. Optional: if you want your fries a little crispier, you can broil them at the end of the cooking process for up to 5 minutes.

For the Shallot Gravy:

1. Heat a medium non-stick skillet on medium heat and melt 1/2 tsp butter.
2. Sauté shallots and garlic until the shallots are soft and starting to brown, approximately 3 to 5 minutes.  Add thyme leaves.
3. Add 1 cup of chicken broth to deglaze the skillet, scraping up any pieces that have stuck to the bottom of the pan.
4. In a bowl, whisk together remaining 2 cups of chicken broth and packaged gravy to achieve a consistent texture.  Add to the skillet.
5. Let simmer until the desired consistency, approximately 3 minutes.  For a thicker gravy, simmer for longer.

For the Fried Egg:

1. Heat a non-stick skillet on medium-high heat and melt 1 tsp butter.
2. Crack each egg onto the skillet, being careful not to break the yolks.
3. Fry until white is set, and yolk is runny.  Remove from heat.

To Serve:

1. Set out 4 bowls for serving.
2. In each bowl, add 1/4 of the french fries.
3. Add 1/4 of cheese curds to each bowl.
4. Pour 1/4 of shallot gravy over cheese curds and fries.
5. Add 1 fried egg to top each bowl.

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