Cajun Brekkie Poutines

Cajun Breakfast Poutines




Prep Time: 15 Min
Cook Time: 20 - 25 Min

Yields: 2 Servings

WHAT YOU NEED

• 2 Large, Free-Range Eggs
• 1 Large Baking Potato, cut in to cubes (Dressed in veg oil, copious amounts of sea salt, and 1 Tsp. Cajun seasoning blend)

NOTE: My potato was huge and could easily serve 2. Be mindful of your tater's size and cook an additional one if they're small

• Cheese Curds
• 1 Tbsp. Unsalted Butter
• 1/2 small Yellow Onion, finely diced
• 1/2 stalks Celery, finely diced
• 1/2 small Bell Pepper, finely diced
• 1 clove Garlic, crushed & smashed
• 1 heaping Tbsp. AP Flour
• 1 C PC Brand Plant-Based Beef Broth (sub veggie broth if needed)
• 1 Tsp. Mexican Hot Sauce (Any sauce will do, I prefer the flavour)
• 1/4 Tsp. Red Pepper Flakes
• 1 Tsp. Cajun Seasoning Blend
• 1/4 Tsp. Dried Thyme
• Sea Salt & Cracked Pepper to Taste
• Red Pepper Flakes
• Green Onions, sliced for garnish

DIRECTIONS

• Preheat oven to 400 F. Toss the cubed potatoes in the vegetable oil, Cajun blend, and sea salt. Transfer them to a parchment lined baking sheet and bake for 10 minutes. Flip, season again with sea salt, and continue for another 5 - 10 minutes until crispy and fully cooked. (Depending on how large or small you cubed them.)
• After flipping the potatoes, begin melting the butter in a small sauce pot set to medium. Once melted add the pepper flakes, dried thyme, onion, celery, bell pepper, garlic, and a good pinch of sea salt. Stir and cook about 5 minutes until veggies are tender. Reduce heat slightly and sprinkle in flour. Stir to coat everything and continue to stir for a couple minutes to cook out raw flour flavour. Return the heat to medium and pour in the broth making sure to scrape the bottom of the pot for flour / flavour bits. Once the gravy boils, reduce to medium low, add the Cajun seasoning blend, hot sauce, and desired amount of salt / pepper to taste. Simmer 5 - 7 minutes in a partially covered pot until desired thickness is achieved.

• While the gravy simmers, heat some EVOO in a frying pan large enough to accommodate your eggs on just below medium heat. Crack in the eggs and season them with sea salt, Cajun seasoning, pepper flakes, and cracked pepper. Cook the eggs until the whites are set and yolk is to your liking. 

NOTE: I used to add a little water to the lid of the frying pan and tilt it in, covering it and trapping the steam inside to cook the yolk and egg faster. There were always inconsistencies in how my eggs turned out. Now, I keep my pan heated and tilt it so that I can spoon hot oil on to the whites as they cook. This cooks the whites faster but ensures your yolk is runny and glorious. :)
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• Divide the potatoes between two plates and place your curds around the dish. Ladle over the Cajun gravy (make sure to cover those curds), top with your beautifully fried egg, a few additional dashes of hot sauce, and some sliced green onions. ENJOY!

HAPPY VEG