poutine déjeuner cabane à sucre
45 minutes • 2 servings


A decadent breakfast poutine prepared with bacon, sausages, cheese curds, ham, ears of corn and eggs that comes just in time for the maple season which is currently in full swing. Enhanced with maple syrup of course, our Bourbon Bacon BBQ sauce and our Cayenne hot sauce, this lunch will please the whole table. No time to prepare lunch potatoes, we prepared this recipe with lunch potatoes from Ben & Florentine.


  • 12 cocktail sausages
  • 6 slices of bacon
  • 50 ml ofBourbon Bacon BBQ Sauce
  • 50 ml maple syrup
  • 2 tbsp. 1 tablespoon Cayenne hot sauce
  • 185 g cheese curds
  • 500 g breakfast potatoesBen & Florentine
  • 1 cup of Hollandaise sauce
  • 4 slices of ham roasted in the pan
  • 2 sunny-side-up eggs
  • Chopped chives
  • Criss ears


  1. Wrap the cocktail sausages in half a slice of bacon. Spread the sausages on a cookie sheet lined with parchment paper.
  2. In a small bowl, combine the Bourbon Bacon Sauce, maple syrup and Cayenne sauce. Using a brush, brush the sausages.
  3. Bake at 425°F for about 20 minutes, turn halfway through cooking and brush with the syrup mixture. Brush a third time a few minutes from the end of cooking.
  4. Cook the Ben & Florentine seasoned breakfast potatoes according to the cooking method indicated.
  5. On a plate, combine the potatoes, ham, cheese curds, Hollandaise sauce, sunny-side up egg and cocktail sausage.
  6. Sprinkle with chives, add a few ears of crisse and serve with a drizzle of maple syrup.


Jasmin Perreault said:

Très bon, goûteux, les petites saucisses sont géniales. Mais sachez-le, ça prend du temps à préparer, alors ce n’est pas un plat de dernière minute. Mais, ça en vaut réellement la peine.

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