It’s not too late to celebrate Canada Day with this breakfast poutine recipe

Fries and bacon for breakfast? Yes please


10 cups vegetable oil for deep frying

5 large potatoes, peeled and cut into 1-inch strips

6 strips smoked bacon, sliced

1 cup maple syrup

1 cup flour

1 cup butter

5 cups beef stock

6 quail eggs

1 cup cheddar cheese, grated

Salt and pepper

Cilantro for garnish

For the fries:
Preheat oil for deep frying. When desired temperature is reached, drop the potatoes and deep fry until golden. Set aside on a piece of paper towel. Season with salt and pepper.

For the gravy:
Heat sauce pan. Combine flour and butter, and keep mixing until mixture turns light brown. Add the beef stock and let it simmer while constantly mixing with a whisk. Simmer for 3 minutes. Season to taste with salt and pepper then
set aside.

For the bacon:
Heat pan. Sauté bacon until crispy. Add maple syrup towards the end and mix until it is evenly distributed. Set aside.

For the eggs:
Crack each quail egg into individual small bowls. Heat oil in a pan. Gently pour each egg into the pan and cook until egg whites become firm (sunny-side up). Season with salt and pepper.

Place fries on a serving tray and pour on gravy. Top with bacon, quail eggs, and more gravy (if desired). Add cheddar cheese and garnish with cilantro.

This recipe was originally published in Northern Living, September 2016.

TAGS: bacon breakfast poutine Canadian fries nolisoliph poutine