The Ultimate Breakfast Poutine


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!

Ultimate Breakfast Poutine

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!

Baked French Fries

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.
Ultimate Breakfast Poutine

The Ultimate Breakfast Poutine

This poutine combines a beloved Canadian dish and one of my favorite meals – breakfast!

Prep Time:
Cooking Time:


  • 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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