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Low FODMAP Breakfast Poutine (Paleo, Whole30)

  • Author: Gail
  • Total Time: 40 minutes
  • Yield: 4-6 1x


This Low FODMAP Breakfast Poutine is a crowd-pleasing, French Canadian-inspired breakfast dish featuring a hash of roasted potatoes, bacon, eggs, and scallions coated in a rich, creamy low FODMAP hollandaise sauce. Paleo and Whole30 compliant.


Units Scale



  • 6 slices nitrate-free, low sodium bacon
  • 4 egg whites (reserving the yolks for the hollandaise)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup scallions, dark green parts only, chopped

Low FODMAP Hollandaise Sauce:

  • 4 egg yolks
  • 1 tablespoon chicken broth or water
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/2 cup ghee

Garnish (Optional):

  • 2 tablespoons fresh chives, chopped


  1. Preheat air fryer at 400°F for 10 minutes or preheat oven at 425°F.
  2. Prepare potatoes: Add chopped potatoes to a large bowl. Add garlic oil and toss potatoes to coat. Add salt and pepper and toss again to coat.
  3. If using the air fryer: Spray the pan of the air fryer with cooking spray and add potatoes. Cook for 21 minutes, tossing the pan every 7 minutes. Once cooked, add to a fresh, large mixing bowl, and cover to keep warm.
  4. If using the oven: spread potatoes out on a baking sheet. Roast potatoes in the oven for 25-30 minutes or until potatoes are tender and brown around the edges, flipping with a spatula halfway through. Once done, add to a fresh large mixing bowl and cover with a plate to keep warm.
  5. Prepare hash: While the potatoes are cooking, fry the bacon in a large skillet on the stovetop on medium low heat until crisp, about 7-8 minutes. 
  6. While the bacon is frying, in a small bowl, beat together egg whites, ¼ teaspoon salt and 1/8 teaspoon pepper. Reserve egg yolks in a wide mouthed jar or cup for the hollandaise sauce.
  7. Using tongs, remove the bacon from the skillet to a plate covered with paper towel and drain. Once drained and cool enough to handle, cut bacon into small pieces and place in the large mixing bowl with the potatoes. Cover to keep warm.
  8. Drain the bacon fat from the skillet (do not wipe clean). Place skillet back on the stovetop on medium heat. Add the egg whites, scrambling them into small pieces until cooked, 1-2 minutes. Remove from the skillet to the mixing bowl with the bacon. Cover to keep warm.
  9. Prepare hollandaise: Add egg yolks, chicken broth or water, lemon juice, salt and cayenne if using it to a wide mouthed jar or cup. Add ghee to a heat resistant measuring cup, cover, and heat in the microwave for 1 minute. Return to the wide mouthed jar and blend its contents (without the ghee) with an immersion blender for about 15 seconds. Then, while blending consistently, in a slow, steady stream, pour the melted ghee into the jar until all the ghee is added, moving the blender up and down every few seconds to ensure everything is getting blended. Taste hollandaise and adjust seasonings and lemon juice if needed.
  10. Assemble Breakfast Poutine: Return to the mixing bowl containing the potatoes, bacon, and scrambled egg whites. Add chopped scallions and stir with a spoon to mix. Serve mixture and topped with hollandaise sauce alongside scrambled or poached eggs.


  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Various
  • Cuisine: Canadian

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