BREAKFAST POUTINE

Ingredients

• 1 1/2 pkgs (650 g each) straight-cut frozen French fries (about 10 cups)
• 6 slices thick bacon, chopped (about 1 cup)
• 1/2 lb (0.25 kg) chicken apple sausages or other chicken sausages, casings removed
• 1 1/2 cups thinly sliced onion
• 1 cup thawed frozen green peas
• 1 tsp truffle oil, optional*
• 2 tbsp canola oil
• 10 large eggs
• 1 cup cubed smoked Gouda cheese (1/2 inch)
• 1/2 cup Citrus Herb Sauce​

Directions

1. Prepare French fries according to manufacturer’s instructions.
2. Meanwhile, sauté bacon in a large non-stick frypan over medium heat until browned and crisp, about 5 – 6 minutes.
3. Add sausage and cook, stirring to break up sausage, until browned and cooked through, about 5 – 6 minutes.
4. Add onion and sauté until softened, about 3 minutes. Add peas and sauté for 2 minutes. Remove from heat and transfer to a heatproof bowl.
5. Stir in truffle oil and set aside.
6. Heat 1 tbsp canola oil in same frypan over medium heat. Crack 5 eggs into frypan, spacing eggs evenly apart.
7. Cover frypan and cook eggs until eggs are set.
8. Repeat procedure with remaining oil and eggs.
9. Meanwhile, transfer half of French fries to a platter. Layer about ½ cup cheese and half of sausage mixture over French fries.
10. Repeat layering with remaining French fries, cheese and sausage mixture. Top with fried eggs and Citrus Herb Sauce.

Ingredients

• ​½ cup mayonnaise
• 1 tbsp fresh lemon juice
• 1 tbsp fresh lime juice
• 1 tbsp fresh orange juice
• 1½ tsp chopped fresh basil
• 1½ tsp chopped fresh dill
• 1 clove garlic, finely chopped
• ¼ tsp salt
• ¼ tsp Sriracha sauce
• ⅛ tsp freshly ground pepper

Yield: Makes 3/4 cup.

Directions

1. Combine all ingredients until blended. May be refrigerated for up to 2 days.