You Need To Make This Infamous Las Vegas Breakfast Poutine Recipe Right Now

With travel still limited and restrictions causing problems to our jet setting plans, one thing we are definitely missing here at Consommé is exploring the cosmopolitan lined streets in search of the best eats to start our day off in the best way possible - our tea and toast just isn’t cutting it. So we have had to search far and wide in order to curb and satisfy our insatiable international breakfast hunger. And lucky for you - we have found just the recipe. Honey Salt, the prominent restaurant in the heart of Las Vegas, (just off-the-strip) who focus on local, seasonal ingredients is everything we could want and more. Its entire ethos surrounds good food, good company and putting its money where its mouth is - stating that home is where the heart (and good food) is - and they are dedicated to bringing that to life with every customer and every order and now we can bring those comforts of home actually in to our own homes. They have recently just launched a brand new Breakfast Poutine and have given us the exclusive recipe to make all the way on this side of the pond - and trust us - you are going to love it so much, you’ll want to fly straight to Vegas so you can have it every day.

Breakfast Poutine at Honey Salt in Las Vegas. Louiie Victa.

Breakfast Poutine - 4 Servings

6 Cups Fingerling Potatoes, cubed (small, waxy potatoes like New or Baby will make suitable substitutes)
4 Cups Cheese Curds, preferably Cheddar (push cottage cheese or quark through a sieve if curds are unavailable)
1 Egg
Fresh Herbs Mix (4 sprigs, fresh Italian Parsley, chopped, 3 Sprigs fresh Thyme, leaves removed and 1 sprig fresh Rosemary, chopped)
Black Pepper, to taste
Kosher Salt, to taste
Pea Shoots, to garnish
Fresh-cracked Peppercorn, to garnish
Fresh Parsley, to garnish

Poutine Gravy
4 cups Whole Milk
1 Cup All Purpose Flour, Sifted
6 Sprigs thyme, fresh, whole
2 Onions, Diced
30 Bacon Strips, Cooked, Chopped
1/4lb Butter, Cubed
2 Cups Dark Chicken stock
Black Pepper, to taste
Kosher Salt, to taste

Method:

To make the gravy:
1. In a large pot, add the butter, onions and bacon and cook slowly until the onions are slightly coloured, then add the flour and cook for around 5 minutes to create a medium colour roux

2. At the same time - In a separate pot, warm milk to 100 degrees Fahrenheit or 37 Celsius before adding to your roux mixture.

3. Add your chicken stock and combine.

4. Add your thyme branches and taste and adjust seasoning before leaving to cool for later use.

To make the Poutine:
1. Fry the cubed potatoes in a cast iron skillet until crisp, around three minutes

2. Toss with salt, pepper, fresh herbs and gravy

3. Top with the cheese curds and melt under the grill.

4. Meanwhile, fry a single egg to add to the dish when assembling.

5. Top with bacon, more gravy and your fried egg in the centre.

6. Garnish with fresh parsley, pea shoots and peppercorn and enjoy!