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Ultimate Breakfast Poutine with Fried Egg

A hearty morning twist on the French-Canadian classic, featuring crispy roasted potatoes, savory gravy, melted cheese, and a perfect sunny-side-up egg.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Canadian, Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

The Base
  • 3 large Russet potatoes cut into wedges or cubes
  • 2 tbsp Olive oil
  • 1 tsp Smoked paprika
  • 0.5 cup Cheese curds or shredded mozzarella
The Gravy & Topping
  • 1 cup Brown gravy beef or mushroom based
  • 2 large Eggs
  • 1 tbsp Butter for frying eggs
  • 1 tbsp Fresh chives chopped
  • 1 pinch Salt and pepper to taste

Equipment

  • Baking sheet
  • Non-stick skillet
  • Small saucepan
  • Chef's knife

Method
 

  1. Preheat your oven to 425°F (220°C) and toss potato wedges with olive oil, paprika, salt, and pepper.
  2. Spread potatoes on a baking sheet and roast for 20-25 minutes until golden and crispy.
  3. While potatoes roast, heat the gravy in a small saucepan over medium-low heat until simmering.
  4. In a non-stick skillet, melt butter and fry the eggs sunny-side up until whites are set but yolks remain runny.
  5. Place the hot crispy potatoes into serving bowls and immediately top with cheese curds.
  6. Pour the hot gravy over the cheese and potatoes to help the cheese melt.
  7. Top each bowl with a fried egg and garnish with fresh chives.
  8. Serve immediately while the gravy is hot and the yolk is ready to break.

Notes

For a meatier version, add cooked bacon bits or breakfast sausage crumbles before pouring the gravy.