FONDUE LEFTOVERS BREAKFAST POUTINE
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!
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)
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.
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