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Breakfast 'poutine'


  • One 800 gram bag frozen potato tots
  • 3 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch cayenne pepper, optional
  • 1/4–1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup unsalted butter
  • 8 slices crisp cooked bacon, roughly chopped
  • 8 cooked breakfast sausage links, roughly chopped
  • 1 1/2–2 cups white cheese curds
  • 4–6 fried eggs
  • 2–3 tablespoons finely chopped chives


  1. Cook the frozen potato tots according to the package directions.
  2. Meanwhile, add the egg yolks to a blender and add in the lemon juice, a pinch of cayenne, if using, 1/4 teaspoon kosher salt, and freshly ground black pepper. Blend just to combine then melt the butter in a saucepot or in a microwave until it is fully melted and starting to bubble and spit a bit. Remove the vent cap from the blender and, with the blender running, very slowly stream 1/2 cup of the butter in. This hot butter will help cook the egg yolks and create a super simple hollandaise.* Taste and season with a little more salt and/or lemon or add a little more butter with the mixer running if needed and set aside.
  3. When the frozen potato tots are cooked to a crisp golden brown, place half onto an oven-safe dish then scatter with half of the bacon, sausage, and cheese curds. Layer on the remaining tots, bacon, sausage, and cheese curds. Pop the dish into a warm oven (the temperature used for cooking the potato tots will be perfect) just for five minutes or so to melt the cheese a little.
  4. Meanwhile, if the hollandaise is a little too thick, turn the blender back on and stream in about a tablespoon of boiling water. This will reheat the sauce and help loosen it a little.
  5. Remove the dish from the oven, pour over the hollandaise, top with fried eggs, and a good scattering of finely chopped chives. Season with a pinch of salt and pepper and serve immediately.

*Hollandaise should be avoided by those who are pregnant.


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