Americans have embraced the Canadian invention of poutine, making it our own with some unique touches. Typically, french fries are topped with cheese curds and gravy. Here, scrambled eggs and turkey sausage are added to make a hearty breakfast dish.
2 tbsp. butter
1 lb. button mushrooms, sliced
1/4 cup bacon drippings
1/4 cup all-purpose flour
4 cups whole milk
1/4 cup heavy cream
1 1/2 tsp. freshly ground black pepper
1 tsp. kosher salt
18 oz. turkey sausage
3 3/4 lb. frozen french fries
18 oz. cheese curds
24 large eggs, beaten
1. Melt butter in large, nonstick skillet over medium-high heat. Add mushrooms; saute 4 minutes or until softened; keep warm.
2. In a large saucepan over medium heat, heat bacon drippings. Whisk in flour; cook slowly until golden brown, stirring often; remove from heat. Whisk in milk and cream and return to medium heat. Stir constantly until thickened; season with pepper and salt. Cover and keep warm.
3. In large saute pan, cook turkey sausage until brown and crisp, breaking into small pieces as it cooks. Set aside and keep warm.
4. Per serving, fry 5 ounces frozen french fries; drain well. In small nonstick skillet, scramble 2 eggs until soft; keep warm.
5. Place hot fries in shallow bowl. Distribute 1 1/2 oz. sauteed mushrooms, 1 1/2 oz. cheese curds and 1/4 cup crumbled turkey sausage on top. Bake in hot oven for 1 minute to soften cheese.
6. Remove from oven and top with scrambled eggs and 1/3 cup pepper cream gravy.