Poutine with Cheddar Cheese Curds, Soft Poached Eggs, and Demi-Glace

Breakfast Poutine with Cheddar Cheese Curds, Soft Poached Eggs, and Demi-Glace
Servings
1Entree
Servings
1Entree
Breakfast Poutine with Cheddar Cheese Curds, Soft Poached Eggs, and Demi-Glace
Servings
1Entree
Servings
1Entree
Ingredients
Servings: Entree
Units:
Instructions
  1. Fry the potatoes until light golden brown and crispy. Remove and drain.
  2. Combine the potatoes and cheese curds in a small cast iron skillet and place in 400°F oven to soften the curds, about 3-4 minutes.
  3. While the skillet is in the oven, poach the eggs until the whites are just set, about 3-4 minutes.
  4. Remove the skillet from the oven and drain the eggs. Place both eggs on top of the potatoes and curds. Season with salt and pepper.
  5. Ladle 2 oz. of veal demi-glace over the eggs and garnish with the minced chives. Serve immediately.