A 100% decadent breakfast poutine prepared on the griddle: crispy tater tots, sausages, bacon, peppers, onions, and cheese curds, topped with warm hollandaise and La Cabane Firebarns Maple Glaze.
Ingredients
Base
800g tater tots
8 breakfast sausages
12 strips of bacon
1 large red bell pepper, sliced
1 large white onion, thinly sliced
300g fresh cheese curds
Seasoning
2 tbsp steak spice
Freshly ground pepper to taste
Toppings
250ml warm Hollandaise sauce
125ml Firebarns La Cabane Maple Glaze
Fresh chopped chives (optional)
Preparation
Preheat the griddle to medium-high heat.
Place the tater tots on the hottest part of the griddle. Cook for about 15 to 20 minutes, flipping regularly until golden brown and crispy.
Sprinkle with a small amount of steak seasoning at the end of cooking.
While the tater tots are cooking, place the breakfast sausages on the griddle.
Cook for 8 to 10 minutes, flipping frequently until well browned, then set aside.
Place the bacon slices directly on thegriddle and cook until crispy.
Chop roughly or leave in rusticpieces.
Drizzle lightly with a stream of Firebarns La Cabane BBQ Sauce during the last few minutes of cooking to caramelize them.
In the bacon grease, add the red peppers and onions and season with the steak seasoning.
Sauté for 6 to 8 minutes until tender and lightly grilled.
Assembly
In a large serving platter or directly in trays:
Place the crispy tater tots.
Add the breakfast sausages cut into pieces.
Distribute the caramelized bacon.
Add the grilled peppers and onions.
Generously garnish with cheese curds.
Drizzle with warm hollandaise sauce.
Finish with a generous zigzag of Firebarns La Cabane Maple Glaze.
