Breakfast Poutine

Yield: 12 servings

Ingredients

  • 2 tbsp. butter
  • 1 lb. button mushrooms, sliced

Directions

  1. Melt butter in large nonstick sauté pan over medium high heat.
  2. Add mushrooms and sauté until softened, about 4 minutes.
  3. Keep warm.

Ingredients for Pepper Cream Gravy

  • 1/4 cup butter or bacon drippings
  • 1/4 cup all-purpose flour
  • 1 qt. whole milk
  • 1/4 cup heavy cream
  • 1 tsp. kosher salt
  • 1 1/2 tsp. cracked pepper, freshly ground

Directions

  1. In a large saucepan over medium heat, melt the butter or bacon drippings, then whisk in flour. Cook slowly until golden brown, then remove from heat. Whisk in milk and cream and return to medium heat. Stir constantly until thickened, season with salt and pepper. Cover and keep warm.

Remaining Ingredients

  • 18 oz. turkey sausage
  • 3 3/4 lb. french fried potatoes, frozen
  • 18 oz. orange cheese curds
  • 2 lb., 10 oz.* eggs (24 large), beaten

*If using frozen or liquid whole egg product.

Sausage, Egg and Potatoes Preparation

  1. In a large sauté pan, cook turkey sausage until brown and crisp, breaking into small pieces as it cooks. Set aside and keep warm.
  2. For each serving, scramble 2 eggs (or approximately ⅓ cup liquid whole eggs) in a spray-coated 8-inch nonstick sauté pan. Cook eggs until firm throughout, with no visible liquid egg remaining. Fry 5 oz. frozen french fries and drain well. Keep warm.

Mash Up Assembly

  1. Place hot french fries in shallow bowl.
  2. Distribute 1 ½ oz. sautéed mushrooms, 1 ½ oz. cheese curds and ¼ cup turkey sausage crumbles over the top.
  3. Bake in a hot oven for 1 minute to soften cheese
  4. Remove from oven and top with two scrambled eggs and ⅓ cup pepper cream gravy.

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