Breakfast poutine levels up the traditional poutine recipe with classic breakfast ingredients like crispy fried bacon and sunny-side-up eggs. French fries are topped with cheese curds and homemade gravy and then dotted with fried onions and crispy bacon and served with a side of ketchup.
What is poutine made of?
Traditional Canadian poutine is made of three things: french fries, cheese curds, and gravy.
Breakfast poutine with gravy is also made with cheese curds. I then top it with bacon and eggs to give it a breakfast feel.
What else can you put in poutine?
You can put whatever you like in poutine. Some of my favorite poutine recipes include butter chicken poutine with a spiced tomato sauce and pierogi poutine made with both fries and pierogis.
This easy breakfast poutine doesn't take long to prepare but I prefer it more for dinner than in the morning.
See the recipe card for exact amounts.
- french fries: I used peppery storebought fries for this recipe but use your favorite fries whether they are homemade or frozen fries.
- for the gravy: I know hollandaise sauce is very typically breakfasty but I'm a gravy girl. Especially fries and gravy.
- the cheese: I used cheese curds for this recipe because it's pretty typical of poutine.
- for the toppings: I love fried onions so I top this recipe with those and with crispy fried bacon, as well as some fresh green onions. Serve with ketchup or hot sauce or just more gravy.
- french fries: try a mix of fries and tater tots!
- cheese curds: try any melty mild cheese like mozzarella or Monterrey jack.
- toppings: try caramelized onions, diced tomato, diced bell pepper, mushrooms, or swap out the sour cream for Greek yogurt.
- vegeterian: use vegetable stock and skip the bacon.
- preheat the oven to bake the fries
While the fries bake, you'll make the quick gravy and fry the onions, bacon, and eggs. Use or leave out whichever ingredients you want.
Bake the fries according to the package instructions. When I'm adding gravy to fries, I'll cook them a little bit crispier.
Make the gravy by making a roux: melting the butter over medium heat and then whisking the flour into it. Let it cook for a minute or two. It will darken in color slightly.
Slowly whisk in the liquid to prevent lumps. Simmer for 5 minutes. Season with salt and pepper.
Meanwhile, fry some onions, bacon, and an egg per serving.
When the fries are done, plate a serving and add the onions.
Add the bacon if using.
Next top with cheese curds.
Ladle on gravy, add a fried egg, and serve.
RECIPE TIP: Make the gravy, onions, and bacon ahead of time. When you want breakfast poutine just reheat those ingredients while you bake fries and fry an egg.
What to serve with breakfast poutine
Breakfast poutine is pretty indulgent and can be a meal on its own, served for either breakfast, brunch, lunch, or dinner.
For a side of vegetables, try my roasted Broccoli + Carrots. You could serve my Breakfast Salad recipe on the side, just skip the poached egg.
If you're serving a smaller amount of breakfast poutine you could serve Avocado Toast or a Breakfast Crunchwrap on the side.
Breakfast poutine doesn't make good leftovers because french fries and fried eggs don't really reheat well, and the fries will get soggy from the gravy.
You can make the gravy, onions, and bacon ahead of time and just make the fries and eggs when you're ready to serve the poutine.
More Loaded Fries Recipes
Want to try even more loaded fries? If you're in the mood for chicken in a savory sauce try my Butter Chicken Poutine. If you want to try something really different, go for my Pierogi Poutine, or my Palak Paneer Inspired Fries. Browse my Loaded Fries Category for even more Poutine recipes.
Poutine gravy is typically a thin, peppery gravy made with either chicken or beef stock.
Adding bacon and a fried egg to french fries takes it into breakfast or brunch territory, the perfect indulgent weekend meal.
You don't need to heat cheese curds before adding them to poutine. Adding room-temperature fresh cheese curds to fries and then topping them with gravy gives the poutine the perfect texture. The cheese curds in poutine don't really melt, they more just sink into the dish, warm through, and remain soft but squeaky (if they are fresh).
- 1 kg fries
- 1 cup cheese curds
- 1 onion (sliced)
- 1 tablespoon butter
- 6 slices bacon (chopped)
- 4 large eggs
- oil (for frying the eggs)
For the gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef stock (or chicken stock, or vegetable stock)
- salt and pepper (to taste)
- Bake the fries according to package instructions.
- Make the gravy: Melt the butter in a skillet over medium heat. Add the flour and whisk. Cook, whisking, for a minute or two until there is no raw flour and the mixture has darkened in color a bit.
- Slowly stream in the stock, whisking constantly to avoid lumps. Simmer for 5 minutes or so until thickened. Season with salt and pepper.
- For the onions: Fry the onions in a skillet over medium heat for 5-6 minutes, until they brown. Add water to loosen the bits on the bottom of the pan. Cook until it mostly evaporates, about a minute. Add the butter and let it melt. Remove from heat and set aside.
- Fry the bacon until cooked to your preferred doneness.
- When the fries are almost done, fry an egg per serving.
- To serve: Plate a serving of fries. Add onion, bacon, and cheese curds. Top with gravy. Add the fried egg. Season with salt and pepper.
- Optional: garnish with sliced green onions and ketchup.
Nutritional information is an estimate. Values vary based on products used.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
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