Breakfast Poutine with Hollandaise Sauce

1/2 (28 ounce) package frozen tater tots
1/2 (28 ounce) package frozen French fries
hollandaise sauce:
3 egg yolks
1/2 lemon, juiced
1/2 cup (1 stick) unsalted butter, melted (and clarified, if desired)
pinch cayenne pepper
1-3 tablespoons chicken stock, warmed (optional)
salt and pepper to taste
scrambled eggs:
3 tablespoons unsalted butter
4 large eggs, beaten
salt and pepper to taste

6 slices crisp cooked bacon, crumbled
8 ounces breakfast sausage, cooked and crumbled
8 ounces cheddar cheese curds
2 thinly sliced green onions

1. Preheat oven to 425˚F.
2. Spread tater tots and French fries, into a single layer on 2 baking sheets, and bake for 25 to 30 minutes or until tots and fries have browned and crisped.
3. For hollandaise sauce: Place egg yolks and lemon juice into a stainless steel or heatproof glass bowl and whisk together until the mixture doubles in volume. Place mixture over a pot with simmering water (make sure the water from the pot does not reach the bottom of your bowl) and begin whisking. While whisking, begin to add melted butter, in a slow and steady stream, until fully incorporated and the hollandaise is thick and smooth (the sauce should gradually thicken as you add the butter) Add cayenne and season with salt and pepper. Remove from heat and cover with plastic wrap, directly over the surface and set aside.
4. For scrambled eggs: Place a nonstick pan over medium to medium-low heat and melt butter. Add eggs and begin stirring with a rubber spatula. Continue to stir until small curds form and the eggs just set. Lightly season with salt and pepper.
5. To assemble: Toss together tots, fries, eggs, bacon, sausage, and cheese curds and spread onto a baking sheet. Broil pan for 1 minute or until curds melt.
6. Remove poutine from broiler, drizzle with hollandaise and finish with a sprinkle ofsliced green onions. Serve immediately.


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