I woke up early Saturday morning and felt like experimenting with food. My Dad recently brought home cheese curds from his work trip, and since making real poutine at 8am is frowned upon I decided to create my own version of a Breakfast Poutine. It consisted of hashbrowns, eggs, bacon, onions, cheese curds and homemade hollandaise sauce. To say it was to die for is an understatement. Here is the recipe I created:
Hashbrowns
2 eggs
Bacon (or any other type of breakfast meat)
Sliced onions
Cheese curds
Hollandaise Sauce
I didn't make my own hashbrowns this time, but McCain Hashbrowns from a bag are so good! I put them into a frying pan on medium heat then tossed in some spices (salt, pepper, cayanne). I added onions to the frying pan when the hashbrowns were almost done. Next comes BACON! After it's cooked I rip it apart to make bacon bits, but this isn't necessary. I then combined the hashbrowns and bacon into my frying pan and added 2 eggs (I mixed my eggs together in a bowl before adding them to my pan). I scrambed everything together to make a skillet. When this was done I made my hollandaise sauce. I added 1 egg yolk and 1 tbsp of butter to a small sauce pan. On low-medium heat I whisked until it began to thicken (about 5-8 minutes). When it was done thickening, I added 1 tsp of lemon juice and 1 tsp of dry mustard.
This was a nice treat but definitely not something I could have often. It's very rich and extremely unhealthy, but none-the-less it was delicious.
Cheers,
Bhreagh
Hashbrowns
2 eggs
Bacon (or any other type of breakfast meat)
Sliced onions
Cheese curds
Hollandaise Sauce
I didn't make my own hashbrowns this time, but McCain Hashbrowns from a bag are so good! I put them into a frying pan on medium heat then tossed in some spices (salt, pepper, cayanne). I added onions to the frying pan when the hashbrowns were almost done. Next comes BACON! After it's cooked I rip it apart to make bacon bits, but this isn't necessary. I then combined the hashbrowns and bacon into my frying pan and added 2 eggs (I mixed my eggs together in a bowl before adding them to my pan). I scrambed everything together to make a skillet. When this was done I made my hollandaise sauce. I added 1 egg yolk and 1 tbsp of butter to a small sauce pan. On low-medium heat I whisked until it began to thicken (about 5-8 minutes). When it was done thickening, I added 1 tsp of lemon juice and 1 tsp of dry mustard.
This was a nice treat but definitely not something I could have often. It's very rich and extremely unhealthy, but none-the-less it was delicious.
Cheers,
Bhreagh