This delicious twist on a classic will make you forget everything you ever knew about poutine, especially with the addition of maple Hollandaise!


In a large skillet, over medium-high heat, cook bacon until browned and crispy, about 8 minutes. Remove from skillet; set aside onto paper towel-lined baking plate.

In a small bowl, stir together garlic powder, salt, chili powder, mustard powder and onion powder. Set aside.

In a deep heavy-bottomed pot, heat oil to 375°F (190°C). Working in batches, fry potatoes just until tender and golden, returning oil to 375°F (190°C) between batches. Transfer to paper towel-lined baking sheet.  While fries are still hot, toss with a small amount of spice mixture. Repeat with remaining potatoes and spice mixture. Toss with 1 tbsp (15 mL) of the parsley. Keep fries warm in the oven until ready to serve.

Maple Hollandaise Sauce: In small pot, melt butter over low heat. In a small bowl, whisk eggs, maple syrup and lemon juice until frothy. Slowly add egg mixture into melted butter and whisk gently for about 6 minutes (or until sauce is thickened and coats the back of the spoon). Remove from heat and keep warm.

Evenly distribute fries, cheese and bacon onto two plates. Spoon half the Hollandaise sauce over cheese and bacon. Top each with 2 poached eggs and cover with remaining Hollandaise sauce. Garnish with reserved parsley and paprika.

Tip: To speed up the process, use oven-ready, shoestring fries.
Tip: To julienne potato, slice potatoes using a mandolin on the julienne setting or  ⅛-inch (3 mm) width.


Brought to you by: Egg Farmers of Ontario