Pulled Pork Breakfast Poutine

Ingredients

1 package (400 g) Lesters Smoked Pulled Pork

750 g breakfast potatoes, diced

200 g cheese curds

4 eggs

1 package prepared hollandaise sauce (approximately 250 ml)

2 tbsp olive oil

2 green onions, thinly sliced

1 tsp paprika

Salt and pepper, to taste

1 tbsp white vinegar (for poaching the eggs)

Preheat oven to 425°F (220°C). In a large bowl, toss the diced potatoes with olive oil, paprika, salt and pepper. Spread evenly on a parchment-lined baking sheet and roast for 20 to 25 minutes, flipping halfway through, until golden brown and crispy.
Meanwhile, heat the Lesters Smoked Pulled Pork in a skillet over medium heat for approximately 5 minutes, stirring occasionally. Prepare the hollandaise sauce according to package instructions and keep warm.
Bring a saucepan of water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl, then carefully slide it into the simmering water. Poach for approximately 3 to 4 minutes, until the whites are set and the yolks remain runny. Remove with a slotted spoon.
Divide the crispy breakfast potatoes among four bowls or small serving skillets. Add the cheese curds and generously top with warm pulled pork (approximately 100 g per serving).
Drizzle with warm hollandaise sauce, top each portion with a poached egg and garnish with sliced green onions. Season with freshly ground black pepper and serve immediately.