Description
Enjoy a decadent twist on breakfast with this Breakfast Poutine featuring crispy baked hash browns, savory bacon, melty cheese, poached eggs, and a luscious homemade hollandaise sauce all drizzled with rich gravy. Perfect for brunch lovers seeking a comforting and indulgent meal.
Ingredients
Scale
Hash Browns & Bacon
- 1 bag Frozen Hash Browns (Homemade is a delightful alternative)
- 2 tablespoons Olive Oil (Can substitute with vegetable oil)
- 4 slices Bacon (Can substitute with turkey bacon or chicken sausage)
Eggs
- 4 large Eggs (Poached for creaminess)
Cheeses
- 1 cup Cheddar Cheese (Can try Monterey Jack or pepper jack)
- 1 cup Mozzarella Cheese (Feta can be used for a tangier twist)
Hollandaise Sauce
- 1/2 cup Unsalted Butter (Melted but not browned)
- 3 large Egg Yolks (Whisk gently to avoid scrambling)
- 1 tablespoon Dijon Mustard (Yellow mustard works as a simple substitute)
- 1 tablespoon White Wine Vinegar (Can swap with lemon juice)
- 1 tablespoon Lemon Juice (Fresh lemon juice is best)
- to taste Salt and Black Pepper (Adjust according to your taste)
- 1/4 teaspoon Cayenne Pepper (Omit for milder sauce)
- 1/2 teaspoon Garlic Powder (Fresh minced garlic can enhance flavor)
Other
- 1 cup Prepared Gravy (Experiment with béchamel or mushroom sauce)
Instructions
- Preheat and bake hash browns: Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a baking sheet and bake for 20 minutes until they become golden and crispy.
- Cook and crumble bacon: Heat olive oil in a skillet over medium heat. Add the bacon and cook for about 6-8 minutes until crispy. Once cooked, crumble the bacon into bite-sized pieces.
- Poach the eggs: In a pot, bring water to a simmer and add a splash of white wine vinegar. Gently lower the eggs into the simmering water and poach for 3-4 minutes until the whites are set but yolks remain runny. Remove carefully and set aside.
- Make hollandaise sauce: Using a double boiler, whisk together the egg yolks, Dijon mustard, and white wine vinegar. Gradually add the melted unsalted butter while continuously whisking until the sauce thickens. Stir in lemon juice, cayenne pepper, garlic powder, and season with salt and pepper to taste.
- Assemble the breakfast poutine: On individual plates, layer the baked hash browns. Top with poached eggs, sprinkle both cheddar and mozzarella cheese, then drizzle with prepared gravy. Pour the warm hollandaise sauce over the top and finish with the crispy crumbled bacon.
Notes
- You can substitute hash browns with homemade versions for a fresher taste.
- If preferred, swap bacon for turkey bacon or chicken sausage for a leaner option.
- Cheese varieties like Monterey Jack or pepper jack can add different flavors; feta offers a tangier twist.
- Be careful when whisking egg yolks for hollandaise to avoid scrambling; use gentle heat in a double boiler.
- Adjust the cayenne pepper in hollandaise sauce according to your spice tolerance.
- Prepared gravy can be replaced with béchamel or mushroom sauce for flavor variation.
- Poaching eggs with vinegar helps set the whites quickly and maintain a tender texture.
