Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- Spread the tater tots and French fries in a single layer on two baking sheets. Bake for 25 to 30 minutes, or until they are browned and crisp.
- To make the hollandaise sauce: Place the egg yolks and lemon juice in a heatproof bowl. Whisk them together until the mixture doubles in volume. Set this bowl over a pot of simmering water, ensuring the water does not touch the bottom of the bowl. Whisk continuously as you slowly stream in the melted butter until the sauce is thick and smooth. Stir in the cayenne pepper and season with salt and pepper to taste. Remove from heat, cover the surface directly with plastic wrap, and set aside.
- For the scrambled eggs: Heat the butter in a nonstick pan over medium to medium-low heat. Add the beaten eggs and stir with a spatula until small curds form and the eggs are just set. Season lightly with salt and pepper.
- To assemble: In a large bowl, gently toss together the baked tater tots, French fries, scrambled eggs, crumbled bacon, crumbled sausage, and cheddar cheese curds. Spread this mixture onto a baking sheet. Place under the broiler for 1 minute, or until the cheese curds are melted.
- Remove the poutine from the broiler. Drizzle generously with the hollandaise sauce and finish with a sprinkle of sliced green onions. Serve immediately.
Notes
For a richer hollandaise, you can clarify your butter by melting it and skimming off the milk solids. This recipe is best enjoyed immediately after assembly to maintain the crispness of the potatoes.