Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- Spread the tater tots and French fries in a single layer on two baking sheets. Bake for 25 to 30 minutes, or until they are browned and crisp.
- To make the hollandaise sauce: Place the egg yolks and lemon juice in a heatproof bowl. Whisk them together until the mixture doubles in volume. Set this bowl over a pot of simmering water, ensuring the water does not touch the bottom of the bowl. Whisk continuously as you slowly stream in the melted butter until the sauce is thick and smooth. Stir in the cayenne pepper and season with salt and pepper. Remove from heat, cover the surface directly with plastic wrap, and set aside.
- For the scrambled eggs: Heat a nonstick pan over medium to medium-low heat and melt the butter. Add the beaten eggs and stir with a rubber spatula until small curds form and the eggs are just set. Season lightly with salt and pepper.
- To assemble: In a large bowl, gently toss together the baked tater tots, French fries, scrambled eggs, crumbled bacon, crumbled sausage, and cheese curds. Spread this mixture onto a baking sheet.
- Place the baking sheet under the broiler for 1 minute, or until the cheese curds are melted.
- Remove the poutine from the broiler. Drizzle generously with the hollandaise sauce and finish with a sprinkle of sliced green onions. Serve immediately.
Notes
This recipe is naturally gluten-free if you use gluten-free tater tots and French fries. The hollandaise sauce can be made ahead of time and gently reheated if needed, but it is best served fresh.