Breakfast poutine casserole with tomato and basil sausages - Le Coup de Grâce

Breakfast poutine casserole with tomato and basil sausages

Preparation :30 min Cooking :55 min
Difficulty :medium
Servings :4 to 6

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 !!!

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

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!
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