Description
This Breakfast Poutine with Hollandaise Sauce is a decadent twist on the classic Canadian favorite, combining crispy baked hash browns, poached eggs, crispy bacon, melty cheese, rich gravy, and a luscious homemade hollandaise sauce. Perfect for a hearty brunch or indulgent breakfast, this recipe balances crispy textures with creamy and savory flavors.
Ingredients
Scale
Base
- 1 bag Frozen Hash Browns (Homemade is a delightful alternative.)
- 2 tablespoons Olive Oil (Can substitute with vegetable oil.)
Protein
- 4 large Eggs (Poached for creaminess.)
- 4 slices Bacon (Can substitute with turkey bacon or chicken sausage.)
Cheese
- 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.)
Additional
- 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, or until they turn golden and crispy to form the base of your poutine.
- Cook Bacon: While the hash browns bake, heat olive oil in a skillet over medium heat. Add the bacon slices and cook for 6-8 minutes until crispy. Remove and crumble the bacon into bite-sized pieces.
- Poach Eggs: In a pot, bring water to a gentle simmer and add a splash of white wine vinegar. Carefully lower the eggs into the simmering water and poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs and set aside.
- Prepare Hollandaise Sauce: Using a double boiler setup, whisk together the egg yolks, Dijon mustard, and white wine vinegar. Slowly drizzle in melted unsalted butter while whisking continuously to prevent scrambling. Continue until the sauce thickens. Stir in lemon juice, cayenne pepper, garlic powder, and season with salt and black pepper to taste.
- Assemble the Poutine: On individual plates, layer the baked hash browns. Top them generously with the poached eggs, then sprinkle the cheddar and mozzarella cheese over the top. Pour a hearty drizzle of prepared gravy evenly over the dish.
- Finish and Serve: Spoon the warm hollandaise sauce over the assembled poutine, then sprinkle the crumbled crispy bacon on top. Serve immediately to enjoy the contrast of creamy, crispy, and savory elements.
Notes
- For a vegetarian version, omit bacon and replace gravy with mushroom sauce.
- Homemade hash browns yield better texture but frozen are a convenient option.
- Use fresh lemon juice for the hollandaise to enhance brightness.
- Be careful to whisk hollandaise sauce continuously to avoid curdling.
- Adjust the cayenne pepper according to preferred heat level or omit for mild flavor.
