How to Make Canada’s Famous Breakfast Poutine at Home

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History:
Poutine is one of Canada’s most iconic dishes, originating in the 1950s in the province of Quebec. Its name is thought to come from French slang, meaning "a messy mixture" or "something thrown together," reflecting the casual and comforting nature of the dish.
The classic poutine combines crispy French fries, cheese curds, and gravy, creating a rich and satisfying meal. It was first created in small diners when a customer requested to combine fries and cheese. Gravy was later added to keep the dish warm, and the combination quickly gained popularity.
Over time, poutine became a cultural symbol of Canada, inspiring numerous regional and modern variations, including the Breakfast Poutine, which adds eggs, sausages, and other breakfast favorites to the original recipe.
Main Ingredients:
1: French fries or hash browns - Crispy and golden as the base.
2: Eggs - Fried, scrambled, or poached, depending on your preference.
3: Sausages - Breakfast sausage, sliced or whole.
4: Cheese curds - Fresh and slightly squeaky, traditional for poutine.
5: Gravy sauce - A rich brown sauce made from broth and roux.
Optional Ingredients (for variety):
1: Bacon - Crumbled or served whole for extra flavor.
2: Green onions or parsley - Chopped for garnish and freshness.
3: Vegetables - Like sautéed mushrooms or bell peppers.
4: Maple syrup - A Canadian twist for a touch of sweetness.
5: Spices - Black pepper, paprika, or thyme for seasoning.
Ingredients for Classic Gravy Sauce
1: Butter: 4 tablespoons
2: All-purpose flour: 4 tablespoons
3: Beef or chicken broth: 2 cups (about 500 ml)
4: Soy sauce: 1 tablespoon (optional, for added depth and color)
5: Salt and black pepper: To taste
6: Dried herbs: Thyme or rosemary (optional, for extra aroma)
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Instructions for Preparing Gravy Sauce
1: Melt the Butter:
In a small pan or saucepan, melt the butter over medium heat.
2: Add the Flour:
Stir in the flour and cook while stirring continuously to form a smooth paste (called a "roux").
3: Let it cook for 2-3 minutes until it turns golden brown, but be careful not to burn it.
4: Add the Broth Gradually:
Slowly pour in the broth while whisking constantly to avoid lumps.
Continue stirring until the mixture is smooth and begins to thicken.
5: Add Soy Sauce:
Stir in soy sauce for a deeper flavor and richer color (optional but recommended).
4: Season:
Add salt, black pepper, and dried herbs if desired. Adjust to taste.
5: Simmer and Thicken:
Let the sauce simmer over low heat for 5-7 minutes, stirring occasionally, until it reaches your desired thickness.
The consistency should be thick but pourable.
6: Serve:
Use the gravy immediately while warm, pouring it over your breakfast poutine.