Vegetarian Breakfast Poutine with Garlic and Rosemary Wedges
Prep: 15 min | Cook: 20 -25 min | Serves: 1
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Garlic & Rosemary Potato Wedges
Cavendish Farms Restaurant Style Garlic & Rosemary Potato Wedges are gourmet made simple. Sensationally savoury, these skin-on wedges combine the mouthwatering, fresh flavours of garlic and rosemary with fluffy premium potatoes. Whether you serve them as a side, as a snack, or as part of your favourite recipe, be prepared to ask for seconds! These flavourful wedges can elevate any meal.
Ingredients
- 1 bag of Cavendish Farms Garlic and Rosemary Potato Wedges
- 1 egg
- ¼ cup cheese curds
- 1 tomato
- 1 avocado
- 2 tablespoons Hollandaise sauce of choice
- 1 green onion, roughly chopped
Directions
- Preheat oven to 425°F.
- Spread frozen Garlic and Rosemary Potato Wedges in a single layer on a non-stick baking sheet and bake for 15 minutes. Flip Garlic and Rosemary Potato Wedges and continue baking for 8-10 minutes or until golden brown.
- To prep, slice tomato and avocado into bite sized pieces and set aside.
- Fill a small pot with water and bring to boil. Once water is boiling, create a vortex, and add egg in the middle of the vortex. Cook the egg for 3 minutes and set aside.
- Heat Hollandaise sauce in microwave and set aside.
- Assemble Vegetarian Poutine and load Garlic and Rosemary Potato Wedges with cheese curds, tomato, avocado and poached egg. Garnish with Hollandaise sauce and green onion!
