Breakfast Poutine

Name: Breakfast Poutine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 servings
Cuisine: American
Ingredients: 4 lb frozen straight-cut fries; 2 tbsp vegetable oil; 1 lb breakfast sausage; 1/4 cup all-purpose flour; 3 cups whole milk; 12 large eggs; 1 1/2 lb cheese curds; 1/4 cup green onions

Crispy fries under peppery gravy, cheese curds, and fried eggs.

Prep: 15 min
Cook: 30 min
Serves 10
Difficulty: medium

Crispy fries, rich gravy, cheese curds, and a fried egg on top. Canadian firehall comfort that hits after an overnight.

552Cal

36gProtein

9gCarbs

42gFat

Ingredients

4 lb frozen straight-cut fries
2 tbsp vegetable oil
1 lb breakfast sausage
1/4 cup all-purpose flour
3 cups whole milk
12 large eggs
1 1/2 lb cheese curds
1/4 cup green onions

Instructions

Crisp the fries: Heat oven to 425°F. Spread fries on sheet pans in a single layer with oil and salt. Roast until deeply golden and crisp—soft fries kill poutine.
Make sausage gravy: Brown sausage, sprinkle flour over the fat, and cook 1 minute. Whisk in milk gradually, simmer until thick enough to coat a spoon. Season aggressively with black pepper.
Fry the eggs: Fry eggs sunny-side up in batches with crisp edges on the whites. Hold on a warm tray—yolks should stay runny for the full poutine experience.
Assemble on trays: Pile hot fries on baking dishes or plates. Scatter cheese curds, ladle hot gravy to partially melt them, then crown each portion with a fried egg.
Serve immediately: Finish with green onion and hot sauce at the line. Poutine waits for no one—serve the moment eggs hit the fries.

Station workflow

Roast fries first and hold in a warm oven uncovered so they stay crisp until gravy hits.
Make gravy in a wide skillet so it stays hot and pourable—reheat with a splash of milk if it tightens.
Fry eggs last in sync with gravy ladle—one cook assembles while another keeps the egg pan moving.

Cleanup

Degrease sheet pans with hot water and a splash of vinegar before scrubbing starch and oil residue.
Scrape the gravy skillet while warm; flour-milk paste sets like concrete once cooled.

Leftovers

Poutine does not reheat well; plan portions tightly and repurpose extra fries into a breakfast hash.
Leftover gravy reheats smoothly with milk over low heat—serve over biscuits the next morning.