Breakfast Poutine

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Poutine

1. Peel and cut potatoes in small cubes to make hash browns, soak in cold water for 15 minutes to remove some starch. Then drain and pat dry, deep fry, pan fry or oven bake them in oil until golden brown, season with sea salt.

2. “In the medium saucepan add water, start to boil and add 1 tbsp vinegar and continue boiling, then add one egg at a time slowly so they don’t brake in the water. Using one egg at a time, until they are all poached. Cook/poach them for 2 to 3 minutes, slowly remove them with a spatula with holes. This is to remove any water from the eggs, place on plate until ready to assemble meal.

3. This is a meal for 4 people, in each plate add hash browns first, fried crisp bacon strips or back bacon, top with cheese cures, then Poached egg and top with Hollandaise sauce over it, and snips of green onion or chives.

Hollandaise Sauce

1. _ In a small saucepan or microwave dish add butter and melt on a medium heat, don’t boil. Keep warm until ready to use.

2. _ In a beater or mixer add egg yolks, lemon juice, pinch sea salt and white pepper and blend until all combined and mixture is a light yellow colour.

3. _ Then slowly pour the HOT butter into the bowl, with beater or mixer start mixing until all combined and the texture is light and creamy. Taste mixture and add more seasoning if needed and pour into a saucepan and keep warm on the stove top until ready to use.  DON’T scrabble eggs” add cayenne pepper and white pepper set aside on warm stovetop, until ready to use.

Gravy

1. _ In a small saucepan add butter and let melt, after add flour and mix together until you see the mixture clump and start to cook, then add beef or chicken broth, pinch sea salt, pinch white or black pepper, onion powder, or oxo or bouillon sauce, gravy browning or browning of choice. Mix together until creamy and smooth, keep on a low temperature until ready to use it.