it’s magic – scoop!
So…I realize Spring is just around the corner and that means that Summer is practically here, which means that people are kinda, sorta starting to try to eat more healthily, but this breakfast poutine happened and I’m going to roll with it. This is just the kind of crazy, over-the-top thing that I love making for a lazy weekend brunch. Especially since it means that after you eat it and inevitably fall into a food coma, you won’t have anything pressing on your to-do list.
But wait a second here, do I need to back up and explain what poutine is?! Truly, poutine is greatest invention that Canadians have ever contributed to the culinary world: fries, cheese curds, and gravy. If you’re a fan of any of the three ingredients, you’re going to absolutely fall in love. The fries are a combination of crispy and tender, the gravy is piping hot, and the squeaky white cheddar cheese curds (kind of like mozzarella) are just softened into pliable pillows of cheesy goodness. It’s an iconic wintery dish, best enjoyed after a long day on the slopes. Or maybe on a lazy Sunday morning…
I could have gone the entirely homemade route here and fried my own French fries, but to be honest, I absolutely suck at making home made french fries. I’m fine at frying up already pre-cut frozen fries, but for some reason making french fries from scratch is always an ordeal! My homemade fries turn out soggy or not fluffy in the centre – basically they’re a mess. So, I used frozen fries to make this recipe. Bonus, I got to have an extra cup of coffee while they were baking the oven.
Since the fry making is out of the equation, this poutine comes together super-quick. Fry up a couple of strips of bacon, make a quick gravy, fry up some quail eggs and you’re done. It’s indulgent and easy, just the way I like my Sunday brunch!
Bacon and Egg Breakfast Poutine Recipe
serves 4
prep time: 5 minutes
cook time: 45 minutes
total time: 50 minutes
- half a package of frozen french fries
- 4 slices of bacon, cut into 1 inch pieces
- 1 tablespoon bacon fat
- 1 tablespoon flour
- 1/2 cup chicken stock
- salt and freshly ground pepper
- 4-6 quail eggs*
- cheese curds*
Cook the fries according to the package directions. While they’re baking, crisp up the bacon to your desired doneness. Measure out the bacon fat into the same pan that you cooked your bacon and heat over medium heat. Sprinkle on the flour and cook, stirring constantly until the flour is incorporated, 2-3 minutes. Pour the stock into the pan in a thin stream, while stirring. Stir and bring to a simmer to thicken. Taste and season with salt and pepper. Keep on very, very low heat while you cook the quail eggs.
In a non-stick skillet, heat up a bit of oil over medium heat. Cook the quail eggs until crisp, 1-2 minutes.
Remove the fries from the oven and place in a large oven-safe dish. Top with cheese curds, the cooked bacon and quail eggs. Pour on the gravy. Pop the dish back into the still warm oven for a couple of minutes, just to help the cheese curds soften and melt a bit. Enjoy!
Note: Quail eggs don’t crack like regular eggs so it’s best to prepare them all before you start cooking. To open quail eggs, use a sharp paring knife to carefully saw off the top of the shell. Quail egg membranes are thick and cracking them on the counter usually doesn’t cut it. Pour out the eggs into tiny bowls and line them up, ready to cook.
If you can’t find cheese curds you could go with shredded cheese, but don’t tell any Canadians I said that!
I have to admit: although I still haven’t become a Poutine lover after living for about 2 years in the mother province of Poutine… i’ll probably gonna give your *deluxe version a try.
as a child, we rarely had frozen foods in the house, and french fries were one of the myriad things that we made from scratch. they are super easy! there are some crucial steps though.
once the potatoes have been cut, you must rinse them under cold running water until the water runs clear. this gets rid of excess starch.
we always fried the potatoes twice, the first frying you do until the edges of the fries are just starting to darken, then you remove from the oil and let them cool. this gets the inside nice and fluffy.
the second frying is done until they look done! make sure you line your bowl with some paper towels to absorb the excess grease. delicious crispy fries!