Breakfast poutine casserole with tomato and basil sausages
- Preparation 30 min
- Cooking 55 min
- Servings 4 to 6
- Freezing I do not suggest
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Poutine ? Potatoes? Breakfast ? Hollandaise sauce ? Cheese curds ? You have just summarized my perfect lunch to replace a solid hangover. Add to that tomato and basil sausages and you’ll have the perfect meal to start your day the right way !!!
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Ingredients
- 2 large russet potatoes, cut in half and then in small wedges
- Olive oil
- 1 tablespoon Provence herbs
- 1 tablespoon thyme
- 300 g small breakfast hash browns
- 4 tomato and basil sausages by Maillard
- 400 g cheese curds
- 2 green onions, sliced thinly
- Salt and pepper from the mill
Ingredients for the hollandaise sauce
- 7 egg yolks, room temperature
- 5 tablespoons lemon juice, room temperature
- 2 1/2 tablespoons lukewarm
- 2 tablespoons Dijon mustard, room temperature
- 1 cup melted butter, hot
- Salt and pepper from the mill
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Preparation
- Preheat oven to 475°F. Cover two large baking sheets with parchment paper.
- In a large saucepan filled with boiling water, blanch the potatoes for 5 minutes. Drain and place on a baking sheet.
- Add a good drizzle of olive oil, sprinkle with Provence herbs and thyme then season with salt and pepper. Toss to coat. Place in the oven and bake for about 45 minutes, or until potatoes are golden brown. Flip halfway.
- After 20 minutes of cooking potatoes, place the sausages and hash brown on the other baking sheet and place in the oven. Cook for 20 to 25 minutes or until sausages are cooked and potatoes golden brown. Flip halfway. Cut the sausages into slices.
- Preheat the oven to 200°F.
- In 4 small baking dishes (or in a large one), divide potatoes, sausages, hash browns and half of the green onions. Put in the oven to keep warm.
- For the sauce hollandaise: in a small saucepan, fill the bottom with water (about 1 cup) and bring to a boil. Reduce to medium heat.
- In a large bowl, add eggs, lemon juice, water and mustard then season with salt and pepper. Mix well. Place the bowl on top of the saucepan so that it is hot. (The bottom of the bowl should not touch the water!) Cook for 1 minute, stirring constantly with a whisk.
- Stir in butter slowly, whisking continuously and cook, whisking continuously for 1 to 2 minutes or until sauce begins to thicken. Remove from heat, the sauce will continue to thicken. Add a little water if it becomes too thick. (If you like your sauce more lemony, replace the water with lemon juice!)
- Remove the dishes from the oven and add the cheese curds. Pour immediately the sauce over and garnish with green onions!
Our sommeliers suggest
Les Tètes Tète Nat' 2021
France
Produced by "Les Têtes", this natural sparkling composed of Sémillon at 34 %, Len of the EL at 33 % and Mauzac at 33 % is the perfect sparkling to accompany the good lunch of the weekend! On floral and fruity notes, green apple and white fruits, with a sparkling small bubble, you will turn the heads (!) With your fire agreement!
See the product
Kettle Sour Brunch, 3%
Vox Populi
Who says a lunch pan says lunch beer. VOX Populi offers its kettle to orange brunch, a tangy beer fermented with orange juice! The equivalent of a mimosa, but with beer. Fruity and low in alcohol, it will please herself perfectly with the morning pan for brunch in style!
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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