Breakfast / Lunch

Brunch Poutine With Quail Eggs

  • Prep time: 20 min
  • Cook time: 40 min
  • Serves: 2–4
This mash-up of eggs benedict with poutine — and an added twist of maple syrup — is sure to make your mouth water!

French fries in the morning? You’ll thank us later, once you’ve tried this recipe out. This dish has all the hallmarks of a classic breakfast: bacon, quail eggs, potatoes and maple syrup.

It’s the perfect blend of savoury and sweet — courtesy of the syrup — with a delightful richness courtesy of the hollandaise and the softly poached quail eggs. Trust us when we say it’s worth the effort!



    • 1 cup thick-cut bacon, cut into quarter-inch pieces

    • 1/2 tbsp garlic powder

    • 1/4 tsp sea salt

    • 1/2 tsp chili powder

    • 1/2 tsp mustard powder

    • 1/4 tsp onion powder

    • 2 and 1/2 cups frozen shoestring fries, cooked

    • 1 cup vegetable oil

    • 2 tbsp fresh parsley, finely chopped and divided

    • 1 cup grated Cheddar cheese

    • 8 quail eggs, poached

    Maple Hollandaise Sauce

    • 1/4 cup butter

    • 6 quail eggs

    • 1 tbsp maple syrup

    • 1 tbsp lemon juice

    • Smoked paprika, to taste




In a large skillet, over medium-high heat, fry the bacon until crispy — about eight minutes. Remove it from the skillet and set aside on a plate lined with paper towels.


In a small bowl, stir together the garlic powder, salt, chili powder, mustard powder and onion powder. Set aside.


When your frozen fries are cooked and ready, toss them with the spice mixture and 1 tbsp of the fresh parsley. Keep them warm in the oven until ready to serve.

Maple Hollandaise Sauce


In a small saucepan, melt butter over low heat. In a small bowl, whisk eggs, maple syrup and lemon juice until frothy.


Slowly add the egg mixture into melted butter and whisk gently for about six minutes (or until sauce is thickened and coats the back of the spoon).


Remove from heat and keep warm.

To Serve…


Evenly distribute fries, cheese and bacon onto two plates.


Spoon half the hollandaise sauce over each plate.


Top each with six poached eggs and cover with remaining hollandaise sauce.


Garnish with reserved parsley and paprika, if desired.

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