Poutine breakfast Recipe Gluten-free, dairy-free (casein-free) and vegetarian.

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ORGANIC INGREDIENTS

Potatoes:

• 5 medium potatoes, cut in small cubes
• 45 ml (3 tbsp) olive oil
• 5 ml (1 tsp) smoked paprika
• 5 ml (1 tsp) garlic salt

Garnish:

• 2 yellow onions, chopped
• 1 block of smoked tofu, cubed
• 1/2 red pepper, cubed
• 4 white mushrooms, finely sliced
• 3 poached eggs
• Green onion, chopped, to taste

Hollandaise sauce:

• 3 egg yolks
• 15 ml (1 tbsp) lemon juice
• 30 ml (2 tbsp) water
• 5 ml (1 tsp) Dijon mustard
• 5 ml (1 tsp) maple syrup
• Salt and pepper, to taste

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PREPARATION

1. Preheat oven to 400 °F (204 °C).
2. In a bowl, combine the potato ingredients. Spread the potatoes in a pan lined with parchment paper.
3. Cook for 35 minutes, or until the potatoes are soft and golden, turning when half-cooked.
4. Meanwhile, in a pan, caramelize the onions in 2 tbsp of olive oil for 30 minutes on very low heat. Stir occasionally.
5. In a separate pan, heat 1 tbsp of olive oil on high heat and saute the tofu, red pepper, and mushrooms 3 to 5 minutes. Set aside.
6. In a bain marie, whisk together the egg yolks, lemon juice, mustard, and maple syrup.
7. Whisk constantly the mixture in the bain marie, until the mixture is heated and becomes a thick mousse.
8. Remove from the bain marie. While whisking vigorously, slowly add a drizzle of oil.
9. Salt and pepper to taste.
10. Build your plates in the proper order: potatoes, then caramelized onions, sauteed tofu and vegetables, and then add the sauce. Place a poached egg on top, then garnish with green onions.
11. Serve immediately.