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Breakfast Poutine with Hollandaise Sauce

Irresistible Breakfast Poutine with Hollandaise Sauce Bliss

Savor this Breakfast Poutine with Hollandaise Sauce, an indulgent and customizable breakfast that transforms hash browns into a comforting masterpiece.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Canadian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Browns
  • 2 cups frozen hash browns Base ingredient providing crispiness; you can use fresh grated potatoes if preferred.
For the Eggs
  • 4 large eggs Adds protein and richness; can be easily substituted with poached egg alternatives or scrambled to your preference.
  • 2 tablespoons butter Adds richness and flavor during egg cooking; can substitute with olive oil or margarine.
For the Bacon
  • 4 slices bacon Provides savory crunch and flavor; switch to turkey bacon or plant-based alternatives for a lighter option.
For the Cheese
  • 1/2 cup cheddar cheese, shredded Adds flavor and creaminess; sharp cheddar is recommended for best flavor.
  • 1/2 cup mozzarella cheese, shredded For meltiness and stretching; feel free to use other meltable cheeses like Monterey Jack or Gouda.
For the Gravy
  • 2 cups gravy (prepared) Traditional savory element that enhances the dish; consider vegetarian gravy for a lighter variant.
  • 1 teaspoon salt Enhances natural flavors; adjust according to taste.
  • 1/2 teaspoon black pepper Adds a slight kick, but can be omitted or substituted with white pepper.
For the Hollandaise Sauce
  • 3/4 cup unsalted butter Core ingredient for hollandaise, providing creaminess; no recommended substitutes for the best result.
  • 4 large egg yolks Acts as the emulsifying agent for hollandaise; pasteurized egg yolks can be used for safety.
  • 1 tablespoon Dijon mustard Adds tang and depth; whole grain mustard can be used for texture variation.
  • 1 tablespoon white wine vinegar Helps with egg poaching and flavor depth in hollandaise; substitute with lemon juice if desired.
  • 1 tablespoon lemon juice Brightens the hollandaise; fresh is best for flavor.
  • 1/4 teaspoon cayenne pepper Adds mild heat; adjust according to your spice tolerance.
  • 1/4 teaspoon garlic powder Enhances hollandaise flavor; fresh garlic can also be utilized for more punch.

Equipment

  • Oven
  • Skillet
  • saucepan
  • Double boiler
  • baking sheet

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C). Spread the frozen hash browns on a baking sheet and bake for about 20 minutes, flipping halfway through, until crispy and golden brown.
  2. In a skillet over medium heat, add the bacon slices. Cook for 6 to 8 minutes, flipping occasionally, until crispy. Remove and let drain on paper towels before crumbling.
  3. In a saucepan, bring water to a gentle simmer and add white wine vinegar. Crack in the eggs one at a time, poaching for 3 to 4 minutes until the whites are firm and yolks remain soft.
  4. Set up a double boiler. Whisk together egg yolks, Dijon mustard, white wine vinegar, and lemon juice. Gradually whisk in melted butter until the sauce thickens and is creamy. Stir in cayenne and garlic powder.
  5. On each plate, create a base layer with crispy hash browns. Pour warm gravy over the top, then add the poached eggs, crumbled bacon, and both cheeses.
  6. Drizzle the hollandaise sauce over the poutine. Optionally garnish with freshly chopped herbs like chives or parsley. Serve immediately.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 25gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 300mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

For best results, serve components fresh and only store leftovers in separate airtight containers.

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