This dish creates the ultimate combination of two of my favorite meals, poutine and breakfast. A Canadian favorite, this poutine doubles as the perfect brunch!
In honor of Canada Day, I wanted to make a truly Canadian dish and could not decide on one specific meal. Eventually, I landed on creating my own take on a poutine since it is a Canadian favorite comfort food. I decided to make my version of this dish brunch appropriate because that is one of my favorite meals of the day. I am sure once you try this recipe, you will agree eggs make anything even better!
How to Make the Ultimate Breakfast Poutine
When making the best breakfast poutine, there are a few key things to consider:
Fries: to lighten this dish up a little bit, I baked my own homemade fries. I cut each russet potato into thin long pieces - you can cut the potatoes to your desired fry width. You want to be sure to soak the potato slices for at least thirty minutes. This is important because it removes excess starch in the potatoes and helps to achieve maximum crispiness.
Gravy: I did not have any leftover gravy on hand, so I used a packaged option. When using a packaged gravy, be sure to use either chicken or beef broth instead of water as the package says. This is important because it will give the gravy more depth of flavor and it will have better consistency. I also added shallot and thyme to the gravy to give it a little something extra.
Cheese: this is imperative. When making poutine, you must use cheese curds. If you use a different type of cheese, you are making cheese fries and not poutine.
Egg: I served my breakfast poutine with a fried egg, but you can prepare your egg however you would like. I recommend serving with an egg that has a soft yolk to allow it to mix with the gravy.