Eggs Poutine

Fries

1. Wash and brush the potatoes without peeling them.
2. Julienne the potatoes (into sticks 0.5 cm thick and 7 cm long). Rinse in cold water to remove as much starch as possible and leave them in the water until needed.
3. Fill a deep fryer with oil and heat it to 350°F. Drain and dry the julienned potatoes, then place them in the hot oil to parfry for about 5 minutes (until you can squash a strip between your fingers). Remove from the deep fryer and let drain. Set aside in a room-temperature container.

Gravy

1. To make a brown roux, melt 20 g of butter in a saucepan and add 20 g of flour. Stir well and cook over low heat until the roux becomes chocolate brown in colour. Set aside. Brown roux can easily be made in advance.
2. In a saucepan, melt 50 g of butter and brown the shallots with the thyme. Deglaze with the red wine and reduce by half. Add the demi-glace and bring to a boil. Gradually add the cold brown roux, whisking continually to bind the gravy. The gravy should thicken to a coating consistency. Check by dipping a spoon in the gravy. Take it out and draw your finger down the back of the spoon. It should leave a path that does not fill in.
3. Reduce the heat to minimum. In a bowl, mix the egg yolk with the cream. Pour the mixture in a thin stream into the gravy, which should be hot but not boiling (otherwise, the yolk will curdle and turn the gravy). Season to taste with salt and pepper and keep hot until time to serve.

Serving

1. Heat the oil in the deep fryer to 400°F. Heat a non-stick pan on medium-high heat.
2. Cook the fries for about 5 minutes (or until they are as crispy and golden as you like them).
3. Place a small amount of butter in the non-stick pan and fry the eggs sunny-side up (or to taste).
4. Drain the fries and place in a serving bowl. Add the cheese and cover with gravy. Top with the eggs and serve.