Turmeric Hollandaise Breakfast Poutine

Poutine, the iconic Canadian dish of fries, cheese curds, and gravy, gets a vibrant and flavorful makeover! This isn’t your average poutine; we’re elevating it with a luxurious turmeric hollandaise, savory halal chicken sausage, and a hint of smokiness in the gravy. Perfect for a hearty breakfast, brunch, or a satisfying comfort food feast, this Turmeric Hollandaise Breakfast Poutine is a guaranteed crowd-pleaser. The golden hue of the turmeric adds not only a beautiful visual appeal but also a subtle earthy warmth that complements the richness of the hollandaise and the savory elements of the dish. Get ready to experience poutine like never before!

Ingredients You’ll Need

• 800g (1.75lb) Russet Potatoes: We’re using russet potatoes for their fluffy interior and crispy exterior when baked. Look for firm potatoes without any green spots. Cutting them into ½-inch fries ensures they cook evenly.
• 2 Tbsp (30ml) Vegetable Oil: Essential for tossing the fries to help them crisp up beautifully in the oven. Any neutral-flavored oil like canola or sunflower oil will work well.
• 1 tsp (5g) Salt: Used to season the fries, enhancing their natural flavor. Kosher salt or sea salt are preferred for their pure taste.
• 200g (7oz) Cheese Curds: The heart of any good poutine! Fresh cheese curds are best – they should squeak when you bite into them. If you can’t find fresh, refrigerated curds are a good substitute.
• 250ml (1 cup) Halal-Certified Chicken Broth: Forms the base of our flavorful brown gravy. Using halal-certified broth ensures it meets specific dietary requirements. Low-sodium broth allows you to control the saltiness.
• 125ml (½ cup) Whole Milk: Adds richness and creaminess to the gravy. Whole milk provides the best texture, but you can use 2% if preferred.
• 2 Tbsp (30g) Unsalted Butter, divided: Used both in the gravy and the hollandaise sauce. Using unsalted butter allows you to control the overall salt content.
• 1 Tbsp (15g) All-Purpose Flour: Creates a roux, which thickens the gravy.
• 1 tsp (5ml) Soy Sauce (optional): A secret ingredient for adding depth and umami to the gravy. Use low-sodium soy sauce to avoid making the gravy too salty.
• ½ tsp Smoked Paprika: Adds a delightful smoky flavor to the gravy, complementing the other savory elements.
• ¼ tsp Ground Black Pepper: Provides a subtle spice and enhances the overall flavor profile of the gravy.
• 100g (3½oz) Halal Chicken Sausage, sliced: Adds a protein element and savory flavor to the poutine. Halal-certified sausage ensures it meets specific dietary requirements.
• 2 Large Eggs (optional): For a classic breakfast poutine topping! Sunny-side-up eggs add richness and a beautiful visual element.
• For Turmeric Hollandaise:
• 3 Egg Yolks: The base of the hollandaise sauce, providing richness and emulsification.
• 100g (7 Tbsp) Unsalted Butter, melted: Creates the luxurious texture of the hollandaise.
• 1 Tbsp (15ml) Fresh Lemon Juice: Adds brightness and acidity to balance the richness of the butter.
• ½ tsp Ground Turmeric: The star ingredient! Provides a beautiful golden color and subtle earthy flavor.
• Pinch Cayenne Pepper: Adds a subtle kick of heat to the hollandaise.
• Salt to taste: Enhances the flavors of the hollandaise.
• Garnish:
• 2 Tbsp (15g) Fresh Chives, finely chopped: Adds a fresh, herbaceous flavor and a pop of color.
• Extra Turmeric Hollandaise: For drizzling and adding extra flavor and visual appeal.

Putting It All Together: Step-by-Step Assembly

1. Prepare the Fries: Ensure your baked fries are hot and crispy. This is the foundation of a great poutine, so don’t skimp on the baking time! They should be golden brown and slightly crunchy.
2. Cheese Curd Distribution: Immediately transfer the hot fries to your serving plate. Generously sprinkle the cheese curds over the fries. The residual heat from the fries will begin to melt the curds, creating that signature poutine texture. Don’t be shy – more curds equal more deliciousness!
3. Gravy Application: Pour the warm brown gravy evenly over the fries and cheese curds. Make sure to coat everything thoroughly. The gravy should seep down between the fries and curds, creating a cohesive and flavorful base.
4. Sausage Placement: Arrange the browned chicken sausage slices artfully over the gravy-covered fries. Distribute them so that each bite has a bit of savory sausage.
5. Egg Addition (Optional): If using, gently place the sunny-side-up egg on top of the sausage. The runny yolk will add richness and another layer of flavor when it mixes with the gravy and cheese.
6. Turmeric Hollandaise Drizzle: This is where the magic happens! Drizzle a generous amount of the turmeric hollandaise sauce across the center of the poutine. Allow it to pool slightly at the edges for a visually appealing contrast.
7. Garnish & Serve: Finish with a sprinkle of finely chopped fresh chives. A final, delicate drizzle of hollandaise adds a beautiful sheen. Serve immediately!

The Science Behind the Swirl: Why Turmeric Hollandaise Works

Hollandaise is an emulsion – a stable mixture of oil and water-based liquids. Traditionally, it’s made with clarified butter, egg yolks, and lemon juice. The egg yolks act as the emulsifier, binding the butter and lemon juice together. Adding turmeric isn’t just for color; it introduces a subtle earthy flavor that complements the savory poutine components. The cayenne pepper provides a gentle warmth that balances the richness. The key to a successful hollandaise is slow, controlled addition of the melted butter while whisking vigorously – this creates a stable and creamy sauce.

Choosing the Right Cheese Curds

Not all cheese curds are created equal! For the best poutine experience, you want fresh, high-quality cheese curds. They should be firm and squeaky when you bite into them. Older curds tend to lose their squeakiness and don’t melt as well. Look for curds that are made from whole milk for a richer flavor. If you can find locally made curds, even better – they’ll be the freshest and most flavorful.

Gravy Consistency: Achieving the Perfect Pour

The gravy is the heart of any good poutine. You want it to be thick enough to coat the fries and curds without making everything soggy, but not so thick that it’s gloppy. The key is to simmer the gravy for the right amount of time, allowing it to reduce and thicken. If it’s too thick, add a splash of chicken broth or milk to thin it out. If it’s too thin, continue simmering for a few more minutes, stirring constantly.

Variations and Additions

While this Turmeric Hollandaise Breakfast Poutine is fantastic as is, feel free to get creative! Consider adding other toppings like sautéed mushrooms, caramelized onions, or even a sprinkle of crispy bacon. For a spicier kick, add a dash of hot sauce to the gravy or hollandaise. You could also experiment with different types of sausage, such as chorizo or Italian sausage.

Frequently Asked Questions (FAQ)

Can I make the gravy ahead of time?

Yes, you can make the gravy a day or two in advance. Store it in an airtight container in the refrigerator and reheat gently before using.

Can I use pre-made fries?

While homemade fries are always best, you can use high-quality frozen fries in a pinch. Just make sure to bake them according to the package directions until they are crispy.

What if my hollandaise breaks?

If your hollandaise separates, don’t panic! Whisk a tablespoon of warm water into the sauce vigorously. This can sometimes help to re-emulsify it. Alternatively, start with a fresh egg yolk and slowly whisk in the broken sauce, as if you were making hollandaise from scratch.

This Turmeric Hollandaise Breakfast Poutine is a delightful twist on a classic comfort food. The vibrant color and unique flavor of the turmeric hollandaise elevate this dish to a whole new level. Don’t forget to save this recipe to Pinterest so you can enjoy it again and again!

recipe breakfast poutine with hollandaise sauce

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• Author: Lauren Mitchell
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

Experience a vibrant twist on classic poutine with this Turmeric Hollandaise Breakfast Poutine! Featuring crispy fries, fresh cheese curds, savory halal chicken sausage, and a luxurious turmeric hollandaise, it’s a guaranteed crowd-pleaser.

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Ingredients

Scale 1x2x3x

• 800g (1.75lb) Russet Potatoes: cut into ½-inch fries
• 2 Tbsp (30ml) Vegetable Oil: for crisping fries
• 1 tsp (5g) Salt: for seasoning fries
• 200g (7oz) Cheese Curds: fresh is best
• 250ml (1 cup) Halal-Certified Chicken Broth: low-sodium preferred
• 125ml (½ cup) Whole Milk: for creamy gravy
• 2 Tbsp (30g) Unsalted Butter, divided
• 1 Tbsp (15g) All-Purpose Flour: for thickening gravy
• 1 tsp (5ml) Soy Sauce (optional): low-sodium
• ½ tsp Smoked Paprika: for smoky flavor
• ¼ tsp Ground Black Pepper
• 100g (3½oz) Halal Chicken Sausage, sliced
• 2 Large Eggs (optional): sunny-side-up
• 3 Egg Yolks: for hollandaise
• 100g (7 Tbsp) Unsalted Butter, melted: for hollandaise
• 1 Tbsp (15ml) Fresh Lemon Juice: for hollandaise
• ½ tsp Ground Turmeric: for hollandaise
• Pinch Cayenne Pepper: for hollandaise
• 2 Tbsp (15g) Fresh Chives, finely chopped: for garnish
• Extra Turmeric Hollandaise: for drizzling

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Instructions

1. Bake the Fries: Bake russet potato fries until golden and crispy.
2. Add Cheese Curds: Immediately transfer fries to a plate and top with cheese curds.
3. Pour Gravy: Evenly pour warm gravy over fries and curds.
4. Arrange Sausage: Distribute browned chicken sausage slices over the gravy.
5. Add Egg (Optional): Top with a sunny-side-up egg, if desired.
6. Drizzle Hollandaise: Drizzle turmeric hollandaise sauce over the poutine.
7. Garnish & Serve: Sprinkle with chives and serve immediately.

Notes

For the best poutine, use fresh cheese curds and ensure the fries are hot and crispy. Adjust gravy thickness with broth or milk.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Method: Bake, Sauce
• Cuisine: Canadian

Nutrition

• Serving Size: 1 serving
• Calories: 750 kcal
• Sugar: 15 g
• Sodium: 800 mg
• Fat: 45 g
• Saturated Fat: 20 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 200 mg