Sunday, October 28, 2012

Breakfast Poutine

I'm still on my poutine kick for Packer snacks. An over-the-top, decadent food that I'll eagerly try any time I see it on a menu, since I first made it myself at home I can't stop tinkering with the recipe. So far I've shared a classic poutine recipe and Reuben variation, but if you want to indulge in poutine for breakfast or brunch, this is really the recipe for you. We all know the cliche that bacon makes everything better, and quite often the same case can be made for a fried egg, its addition taking this poutine even further into the indulgent category. This is an unabashedly decadent meal - crisp and smoky bacon, salty and squeaky cheese curds, starchy and hearty potatoes, rich and runny egg, all happily co-mingling until a silky blanket of gravy. To complete your brunch or football-watching experience, pair this with a breakfast stout, hard cider, or other boozy brunch beverage your of choice (although I don't think mimosas quite work with this heavy-duty dish) and enjoy some quality time with friends or family. Go Pack Go!

Breakfast Poutine
gravy recipe adapted from The Food Network
serves 2

1/2 tablespoon canola oil
1/4 cup finely chopped onion
1/2 tablespoon finely minced garlic
1 cup chicken stock
1 cup beef stock
1 tablespoon ketchup
1/2 tablespoon apple cider vinegar
1/4 teaspoon Worcestershire sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Kosher salt and freshly ground pepper
12 ounces frozen french fries
4 slices bacon (about 3 ounces)
2 large eggs
4 ounces fresh cheese curds, at room temperature or slightly warm

1. Make the gravy: Heat canola oil in a saucepan over medium heat. Add the onion and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, and Worcestershire sauce and bring to a boil.

2. Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.

3. While the gravy is simmering bake the fries according to package directions. Shortly before the fries are ready to come out of the oven, strain the gravy.

4. Meanwhile, cook bacon in a pan over medium heat until crisp. Remove from pan and drain on paper towels, leaving about 1 tablespoon of bacon grease in the pan. When cool, crumble into medium pieces.

5. Crack the eggs into the hot pan containing the bacon grease, frying until whites are set and yolk is warm, but runny, flipping halfway through, or to desired level of doneness.  (If you're unsure as to how to cook over-easy eggs, check out Alton Brown's expert instructions here).

6. Split french fries between two plates, topping each with half of the cheese curds and bacon, and one egg. Pour the hot gravy over the top and serve promptly.

1 comment:

  1. "co-mingling until a silky blanket of gravy"?
    Do you mean under a silky blanket of gravy?
    You advocate beer with breakfast and a boozy brunch. No wonder your grammar is a bit off if you are starting that early!  hic! ⊙﹏⊙