Leftover Thanksgiving Breakfast Poutine

1. Preheat air fryer to 360°F. Add the frozen McCain Craft Beer Battered Fries, filling the basket no more than halfway. Air fry for 11–12 minutes, shaking halfway through to ensure even cooking, until golden and crispy.
2. Meanwhile, preheat oven to 375°F. Reheat the leftover Brussels sprouts or roasted carrots to an internal temperature of 165°F (74°C). Bring the gravy to a full boil, then reduce heat and keep warm.
3. In a medium bowl, whisk together the eggs, salt and pepper. Melt the butter in a large non-stick skillet over medium-low heat. Add the eggs and cook gently, stirring frequently, until soft curds form and the eggs are just set, approximately 4–6 minutes.
4. Transfer the crispy potato fries to an oven-safe skillet or shallow baking dish. Evenly distribute the scrambled eggs and warm roasted vegetables over the fries. Sprinkle with shredded cheddar cheese and bake for 2–3 minutes, or until the cheese is melted.
5. Remove from the oven and spoon the hot gravy evenly over the top. Garnish with chopped green onions and serve immediately.

Chef’s notes

Make the most of your Thanksgiving leftovers by transforming roasted vegetables and turkey gravy into a hearty, comforting breakfast. For a more traditional breakfast poutine, substitute sausage gravy.

Prepare the vegetables and gravy while the potatoes cook, then assemble just before serving to keep the potato thins hot and crispy.

Alternative oven method

Preheat oven to 425°F. Spread frozen McCain Craft Beer Battered Fries in a single layer on a non-stick baking sheet or shallow baking pan. Bake for 10–12 minutes, flip and continue baking for an additional 10–12 minutes, until golden and crispy.

Reduce oven temperature to 375°F. Assemble the poutine as directed above, sprinkle with cheddar cheese and return to the oven for 2–3 minutes, or until the cheese is melted. Finish with hot gravy and green onions.

Oven Cooking Time: Approximately 25–30 minutes, plus time for the oven to cool to 375°F if needed.