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Breakfast Poutine

Although this is a rare occurrence, it's possible that at some point in your life, you may find yourself with extra French fries. If this is ever the case, I recommend making a breakfast poutine.


Drawing inspiration from our neighbors to the north (Canadians), breakfast poutine simultaneously clogs the arteries while providing the miraculous health benefits of everyone's favorite superfood (avocado).


Disclaimer: this "poutine" would not be up to the standards of a poutine purist/real Canadian person. It lacks both the traditional gravy and cheese curds (although tossing a handful of lil squeakers onto this dish would truly be delectable). That said, it's really tasty, easy to make, and you won't need to take a nap after eating it - the latter being one of the most important characteristics of a truly champion-worthy breakfast.




Here's how to make your own breakfast poutine:

1. Heat or re-heat french fries, topped with grated cheese (or cheese curds), in the toaster oven or oven. If you have a convection setting, use it to keep the fries as crisp as possible.

2. While the fries are heating, fry and egg over easy in butter and season with salt and pepper. Make sure the yolk stays runny. Cut an avocado into slices and season with salt and pepper.

3. Take the fries out of the oven and put the egg on top. Be careful so the yolk doesn't break (yet).

4. Top with avocado pieces, red pepper flakes, black pepper, and parsley. If your fries are from Culver's or McDonald's, you probably won't need to add salt, but if they are from a less salt-loving establishment you might want to sprinkle finishing salt over the top.

5. Drizzle with hot sauce. My all-time favorite is Marie Sharp's, but the hot sauce in this image is trusty Sriracha.

6. Break that yolk (the gravy of breakfast) and dig in.


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