We’re celebrating something amazingly fun today! Audra, The Baker Chick, is having a baby girl (very) soon, and a few blogger friends and I are throwing her a virtual baby shower!
Actually, this is the second baby shower I’ve been a part of for Audra. In 2013 we threw her one for her son Hugo (I made some chocolate chip oatmeal cookies), and I couldn’t be happier to be a part of this second one. YAY BABY!
The theme for this baby shower is brunch, so I wanted to make something totally crave-worthy and unique for a blogger (and online friend) that I’ve been following since she started.
Audra loves brunch and on her site you can find a completely stellar collection of brunch-type recipes that will leave your to-bake calendar full for months! But seriously, make these 90 minute brown butter cinnamon rolls first. Your life will change.
For this special occasion I decided to make poutine. One made with hollandaise sauce, fresh cheese curds and topped with a poached egg. Brunch perfection, if you ask me! And something I’ve had swirling around in my mind for about a year now. I’m happy I was able to perfect the recipe for today’s post!
To make preparing this recipe easy, I recommend prepping everything ahead of time. While your fries are baking, set aside your hollandaise ingredients and get stuff ready for poaching the eggs! It comes together quickly before serving, so you’ll want to be ready.
But most of all, have fun! This brunch/breakfast/dinner recipe is unbelievably delicious. I hope you like it!
And don’t forget to check out the rest of our Audra’s Shower menu!
Breakfast Quinoa Burrito Bowls from The Spiffy Cookie
Blood Orange Pancakes from Keep It Sweet Desserts
Naked Salted Caramel Layer Cake from Girl Versus Dough
Lemon Poppy Seed Loaf Cake from Steph’s Bite by Bite
Meyer Lemon Cheesecake from Eats Well With Others
Berry Cream Cheese Pastry Swirls from Bake or Break
Congratulations Audra! xx
- 2 tbsp cornstarch
- 2 tsp seasoning salt
- 2 russet potatoes, scrubbed clean and dried
- 2 tbsp extra virgin olive oil
- 1/2 tbsp worcestershire sauce*
- Salt and fresh ground black pepper, to taste
- 2 eggs
- 1 tsp white vinegar
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 tsp kosher salt
- Dash of cayenne pepper
- 10 tbsp hot melted unsalted butter
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
- In a small bowl, whisk together cornstarch and seasoning salt. Set aside.
- Chop potatoes into matchsticks by halving each potato, halving once more, and then cutting into wedges, and then finally thin strips (KEY to crispy fries!).
- In a medium bowl, toss the potato strips with olive oil and worcestershire sauce. Sprinkle the cornstarch mixture over the potato slices and use tongs to toss everything together, ensuring the potato pieces are evenly coated with seasoning.
- Spread potatoes in a single layer across the prepared baking sheet. Sprinkle with salt and fresh cracked black pepper. Bake for about 40 minutes, tossing/flipping at least once to ensure even baking.
- About 10 minutes before the fries are finished, prepare the poached eggs. Heat a cast iron skillet with a few inches of water in it over medium heat. Add white vinegar to the water. When the water comes to a simmer, keep it there and make sure it doesn't hard boil. Working with the eggs one at a time, crack an egg into a small cup or ramekin and then place the cup near the surface of the hot water and gently drop the egg into the water. With a spatula, nudge the egg whites closer to their yolks to help the egg whites hold together. After about 3 to 4 minutes of cooking time, scoop the egg out with a slotted spoon and let it drain on a folded paper towel.
- Once fries are brown and crisped to your liking, turn off the oven and sprinkle cheese curds over the fries to warm them up.
- Prepare the hollandaise by putting the egg yolks, lemon juice, salt and cayenne into a blender. Blend on medium speed for about 20 seconds, until eggs lighten in colour. Turn blender down to low, and slowly drizzle in the hot melted butter, while continuing to blend. Transfer sauce to a container you can use for pouring and set it on a warm – but not hot – place on or near the stovetop.
- Serve fries and curds divided onto two large plates topped with a poached egg, hollandaise sauce and fresh ground pepper. I like to add a little fresh dill or sliced green onions on top too 🙂
- Serve immediately.
*use vegetarian Worcestershire sauce to keep things vegetarian