A holiday long weekend (or any weekend for that matter) deserves a nice brunch so today I whipped up a breakfast poutine. I made my staple breakfast potatoes and topped them with melted Bergeron Classique cheese (Rock’s favourite cheese from Quebec), basil hollandaise and a poached egg.
This makes enough for 2.
~400 grams of mini potatoes / 1 tsp sweet paprika / 1 tsp Italian seasoning / 3/4 tsp seasoning salt / 2 cloves garlic, minced / ~ 1 tbsp avocado or grapeseed oil / 1 cup shredded Bergeron Classique cheese (or whatever cheese you’d like! of course authentic cheese curds would be best but unfortunately we can’t find that in MJ) / 1/2 packet International brand Hollandaise mix (I like this particular brand of mix as much as I like real homemade Hollandaise) / 1/4 cup butter / 1/2 cup water / ~ 1 tbsp of thinly sliced fresh basil / 2 free-run eggs / a splash of white vinegar
First, halve the potatoes and put them into a medium saucepan. Add water until the potatoes are submerged and then place over high heat on the stovetop and let the water come to a boil. Once it’s boiling, you can turn down the heat a bit to keep it from bubbling over and then just let the potatoes cook until they’re fork-tender; about 10-15 minutes or so. In the meantime, combine the paprika, Italian seasoning, seasoning salt, garlic and oil in a large bowl to form kind of a paste. When the potatoes are ready, throw them into the seasoning paste and mix until all the potatoes are coated. Heat up a large skillet over medium to medium high heat and pan-fry the potatoes until they crisp up a bit.
To make the sauce, simply follow the instructions on the packet using the mix, butter and water. When it’s ready, just stir in the shredded basil. And for the final step, poach the eggs! In a medium saucepan, bring some water with a splash of vinegar in it to a boil and then turn it down to a gentle simmer. Crack the first egg into a small bowl and then using a spoon, stir the simmering water to create like a little whirlpool. With the bowl close the water, gently tip the egg into the middle of the whirlpool. Repeat with the second egg. Let the eggs cook to your liking and then drain on a bit of paper towel. (I prefer mine soft-poached so you still have the yolk a bit runny. I like to scoop the egg out with a slotted spoon and gently poke where the yolk is with my finger to check how firm it is).
Now all that’s left is to plate up. First potatoes, then cheese, the egg and finally the Hollandaise. Enjoy!