poutine déjeuner fondue chinoise
30 minutes • 2 servings

FONDUE LEFTOVERS BREAKFAST POUTINE

The best lunch in the world if you don't know what to do with your leftover fondue. Enhanced with our Mardi Gras spices and our spicy Cayenne sauce, this breakfast poutine will please everyone. 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!

Ingredients

  • 5 potatoes cut into slices
  • 50 ml olive oil
  • 1 sachet of onion soup
  • 3 tbsp. Cajun Mardi Gras spices
  • 200 g cheese curds
  • 250 ml of Hollandaise sauce
  • 3 to 4 tbsp. 1 tablespoon Cayenne hot sauce
  • 2 tbsp. soupCajun Mardi Gras spices
  • 2 poached eggs
  • 2 green onions
  • +/- 500 g of remaining Chinese fondue (meat, broccoli, mushrooms, Brussels sprouts without broth)

Preparation

  1. In a mixing bowl, mix the sliced ​​potatoes, olive oil, onion soup packet and 3 tbsp. Cajun Mardi Gras spices.
  2. Cook in the Air Fryer at 400°F for 20 minutes, stirring halfway through cooking.
  3. On a plate, add half the potatoes, half the remaining fondue and half the cheese curds. (repeat for 2nd portion)
  4. Place the plates in the broil oven for about 5 minutes.
  5. Add cayenne hot sauce and 2 tbsp. Cajun Mardi Gras spices with Hollandaise sauce.
  6. Add the Hollandaise sauce and poached eggs to plates and sprinkle with green onions before serving.

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