Breakfast Poutine

Ingredients

• 2 lb Russet potatoes
• 3 cup Vegetable oil
• 4 tbsp Butter
• 4 tbsp All-purpose flour
• 2 cup Beef broth
• 1 tsp Worcestershire sauce
• ½ tsp Salt
• ¼ tsp Black pepper
• 16 oz Cheese curds
• 4 Large eggs
• 2 Green onions (optional)

Steps

1. Peel and cut potatoes into 1/2-inch thick fries. Rinse under cold water, then pat thoroughly dry.
2. Heat vegetable oil in a large pot or deep skillet to 3500F (1750C). Fry potatoes in batches until golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and season with salt.
3. While fries cook, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in beef broth and Worcestershire sauce until smooth. Bring to a simmer, then reduce heat and cook until thickened, about 5-7 minutes. Season with salt and pepper.
4. In a separate skillet, fry the eggs to your desired doneness (sunny-side up, over easy, etc.).
5. To assemble, divide the crispy fries among four plates. Top generously with cheese curds, then ladle hot gravy over the curds and fries. The heat from the gravy will slightly melt the curds.
6. Place one fried egg on top of each poutine. Garnish with chopped green onions, if desired, and serve immediately.