SUNDAY MORNING POUTINE WITH POACHED EGGS, SAUSAGE GRAVY, AND HOLLANDAISE

SUNDAY MORNING POUTINE WITH POACHED EGGS, SAUSAGE GRAVY, AND HOLLANDAISE


2, 28 ounce bags frozen Grown in Idaho fries (your favorite style), cooked crispy by package directions


Sausage Gravy:

1 pound bulk breakfast sausage

1 onion, chopped

1 red bell pepper, chopped

1 teaspoon salt

1 teaspoon black pepper

1/3 cup flour

3 cups milk


Hollandaise Sauce:

3 egg yolks

½ teaspoon salt

1/8 teaspoon paprika

1 lemon, juiced (about 2-3 tablespoons juice)

2 sticks butter, melted


Toppings and Garnish:

8 eggs

¾ cup cheese curds (I like cheddar!)

1 ½ teaspoons paprika

1/3 cup scallions, chopped


While your fries are cooking, make the gravy.  Cook the sausage in a large frying pan over medium high heat, breaking it up with a spatula.  When it is almost cooked through, add the onion, red bell pepper, salt and pepper to the pan.  Continue cooking until the sausage is completely cooked through and onions and red bell peppers are soft, about 3-5 minutes.  Add the flour to the pan and stir to combine and cook for another minute.  Add the milk and stir, cooking until a thick luscious gravy forms.  Keep warm until you are ready to plate.  Note – this gravy can also be made the day before and heated up before plating.


To make the hollandaise, place the 3 egg yolks, salt, paprika, and lemon juice in a blender.  Blend for about 30 seconds until the yolks lighten in color.  Reduce speed to lowest setting and VERY slowly drizzle the hot melted butter into the blender until thick and creamy.  You will hear the change in blender speed as the sauce is thickening.  Transfer to a sauce pan and cover to keep warm by the stove until ready to use.  I like to put it in a squeeze bottle for plating, but you can also just drizzle with a spoon.


To poach the eggs, oil 2 inches of water (just enough to cover the eggs) in a large non-stick sauce pan with vinegar and salt.  Crack each egg into a separate ramekin.  When water is at a full rolling boil, turn off the heat, and gently pour each egg into the water.  Cover and let sit for 5-5 1/2 minutes.  These are best done in batches of 4. Remove and place on a plate covered with paper towels to drain.  Tent with foil to keep warm.


To plate, mound the French fries on a large platter and top evenly with the gravy, followed by cheese curds, then the eggs.  Drizzle the hollandaise over the top and dust with paprika, then sprinkle the scallions over the top.  Then…. DEVOUR!


Serves 8

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