Tater Tot Breakfast Poutine
 
 
Ingredients
  • 2-pound bag of tater tots
  • 10 ounces sausage links, chopped (I used turkey sausage and had to add 3 tbsp. butter to create the roux)
  • ΒΌ cup sweet white rice flour
  • 2 cups milk
  • Salt and pepper, to taste
  • 8-ounce package cheese curds
  • 2 tablespoons oil
  • 4 large eggs
  • 1 tablespoons finely diced green onions
Instructions
  1. Prepare tater tots according to their package instructions.
  2. While tater tots bake, heat a large saucepan over medium heat. Cook sausage until browned, about 5 to 6 minutes, stirring occasionally. (If using turkey sausage, add butter to the pan once sausage has browned).
  3. Sprinkle cooked sausage with sweet white rice flour, and stir to combine. Cook for 2 to 3 minutes, then stir in milk. Cook, stirring regularly, until gravy has thickened considerably, about 5 to 6 minutes. Season with salt and pepper to taste. Reduce heat to low to keep sausage gravy warm while preparing the rest of the ingredients.
  4. For the eggs, heat a skillet over medium high-heat. Add the oil to the pan and swirl to evenly coat. Add one egg to the pan and sprinkle with salt and pepper. The egg/oil will hiss and sputter, but after a minute the edges will get begin to brown and crisp. Spoon some of the hot oil on top of the egg whites to speed up the cooking process without burning the crispy bottom. From start to finish, the egg whites should be fully opaque, with the yolk runny and the edges brown and crispy, in about a minute and a half to two minutes. Remove egg from the pan and reserve. Repeat process with remaining three eggs (one at a time) adding more oil to the pan as necessary.
  5. To serve, evenly divide the tater tots among 4 plates (or build the whole dish on a serving platter). Top with the piping hot gravy and cheese curds, then sprinkle with green onions. Top each portion with an egg and serve immediately.
Recipe by Allons-Eat! at https://www.allonseat.com/tater-tot-breakfast-poutine/