Breakfast Poutine

Step 1

Peel and thinly slice the onions. Add the 25g of butter to a large pan over a medium heat. When the butter is foaming add the onions, thyme leaves with a pinch of salt and pepper. Add a lid and low on a very low heat for 25 minutes, stirring every 10 minutes. Add the brandy and cook for another 5 minutes.

Step 2

Throw the shallot, bay leaf and peppercorns into a small pan. Pour in the vinegar and heat to a simmer. Reduce down to about 1 tablespoon of liquid. Strain through a sieve.

Step 3

Place the butter in a small pan and heat very slowly on the hob until it melts and the impurities (the white bits) separate and sink to the bottom. Heat a pan of salted water to a gentle simmer. Place the egg yolks in a large mixing bowl and sit it over the simmering water, but not so that the bottom of the bowl touches the water, just the steam. Add the salt, pepper and vinegar reduction to egg yolks and whisk over the steaming bowl until it visibly thickens.

Step 4

Dribble the melted butter into the egg yolk mixture very slowly, whisking continually and making sure none of the butter impurities are added. Continue until all the butter has been incorporated and you have a sauce of spooning consistency. (If needs be add a tiny splash of hot water to thin it out). Season with the tabasco, lemon juice and some salt and pepper then leave the sauce to one side for a moment.

Step 5

Preheat the oven to 200ºC. Line a baking tray with greaseproof paper and lay out the bacon over the tray. Cook the bacon in the oven for 12-15 minutes. Wash the potatoes and cut into thin fries (1cm squared). Fry them in oil at 170°C until cooked through and golden.

Step 6

Bring a saucepan of water to the boil, turn it down to a low simmer (bubbles should only break the surface every few seconds) and add a splash of white wine vinegar. Crack in the eggs and cook for 4-5 minutes, until the white is just cooked. Meanwhile serve the hot golden chips in a bowl with some cheese curds, onions, bacon and a ladle of piping hot gravy. Add the eggs and drizzle over the hollandaise sauce. Serves 2