FONDUE LEFTOVERS BREAKFAST POUTINE

Name: FONDUE LEFTOVERS BREAKFAST POUTINE
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 5 finely sliced potatoes; 50 ml olive oil; 1 pouch of onion soup; 3 tbsp. Cajun Mardi Gras seasonings; 200 g cheese curds; 250 ml hollandaise sauce; 3 to 4 tablespoons of Cayenne hot sauce; 2 tbsp. Cajun Mardi Gras seasonings; 2 poached eggs; 2 green onions; +/- 500 g Chinese fondue leftovers (meat, broccoli, mushrooms, Brussels sprouts without broth)

Noté 5.0 étoiles par 1 utilisateur(s)

Portions

2 portions

Préparation

10 minutes

Cuisson

20 minutes

Auteur

Frank Menard

The world's best breakfast if you don't know what to do with your fondue leftovers.

Mix your leftover fondue (meat, broccoli, mushrooms, Brussels sprouts) without the broth with sliced potatoes, hollandaise sauce, a poached egg and cheese curds for a decadent result.

Best served with poached eggs!

Image of FONDUE LEFTOVERS BREAKFAST POUTINE

Ingrédients

5 finely sliced potatoes
50 ml olive oil
1 pouch of onion soup
3 tbsp. Cajun Mardi Gras seasonings
200 g cheese curds
250 ml hollandaise sauce
3 to 4 tablespoons of Cayenne hot sauce
2 tbsp. Cajun Mardi Gras seasonings
2 poached eggs
2 green onions
+/- 500 g Chinese fondue leftovers (meat, broccoli, mushrooms, Brussels sprouts without broth)

Préparation

In a cul-de-poule, combine sliced potatoes, olive oil, onion soup packet and 3 tablespoons Mardi Gras Cajun seasonings.
Bake in the Air Fryer at 400°F for 20 minutes, stirring halfway through.
On a plate, add half of the sliced potatoes, half of the remaining fondue and half of the cheese curds. (repeat for 2nd portion)
Place the plates in the oven on "broil" for about 5 minutes.
Add Cayenne hot sauce and 2 tablespoons Mardi Gras Cajun seasonings to the hollandaise sauce.
Add hollandaise sauce and poached eggs to plates and sprinkle with green onions before serving.

Frank Menard

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2 comments

Thank You , for those wonderful delicious recipes they are So ! Yummy .

ROBERT WHITTINGTON October 11, 2023
Pour cette recette qui avait l’air succulente, je me suis créé un restant de fondue! La sauce hollandaise est géniale, les patates rehaussées à la Mardi Gras goûtent le ciel et, vraiment, l’oeuf poché amène un je-ne-sais-quoi de différent que j’ai adoré. C’est un succès!

Jasmin Perreault October 11, 2023