Egg and Sausage Poutine

Egg and Sausage Poutine

Egg and sausage poutine is a glorious comfort food.  I could easily eat it for breakfast (preferably with a Bloody Mary), but am just as happy to make this for dinner, particularly on a cool, rainy autumn night, served with a crisp Chardonnay and eaten watching a comedy.

My husband, Clay, is the person who brought poutine into our world.  I am pretty sure he found a recipe for it on a video on Facebook.  My initial reaction was one of skepticism – sure, it was a food that included French fries and cheese, but gravy?  After some trial and error though, this has gone into my rotation of go-to comfort foods for days I’m feeling especially stressed out or unhappy.  It’s a tie for me which is better – poutine or pasta carbonara.

Some food trivia: poutine is a dish that originated in Quebec and is very popular in Canada and some of the states that border Canada.  In its simplest form, it is fries, curds, and gravy, but you can definitely add other things to it, including bacon (my favorite), ham, etc.  I suppose if you felt really guilty about eating it, you could add a veggie component – I can imagine (though have yet to try) that some shaved and crisped Brussel sprouts could be really lovely with this.


Egg and Sausage Poutine
Serves 4

Brown gravy (recipe below)
1 bag frozen French fries
1 package link breakfast sausages
4 eggs
1 package cheese curds

Brown Gravy
2 tablespoons butter
2 tablespoons flour
1 cup beef broth

Bake the fries according to the package directions.  As the fries bake, cook the breakfast sausages until they are browned.  While fries and sausage cook, make the gravy.  Melt the butter in a small saucepan and gradually whisk in the flour to make a roux.  Cook the roux for a minute, continuing to whisk.  Pour in the beef broth and continue to whisk.  Cook for about five minutes or until the gravy comes to your preferred thickness.  Remove the gravy from the heat and set aside.

Set aside the sausage.  Fry the eggs – I prefer a slightly runny yolk with this recipe, but you can also cook the eggs until the yolk is set if you prefer.  Once all components are cooked, plate the poutine by setting down a base of French fries on each plate.  Divide the curds over each plate of fries.  Drizzle some of the gravy over the top.  Place the sausages and egg on top and top with more gravy.  Enjoy!


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