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Breakfast Poutine with Hollandaise Sauce

Decadent Breakfast Poutine with Hollandaise Sauce Bliss

This Breakfast Poutine with Hollandaise Sauce is a luxurious morning indulgence with crispy hash browns, creamy cheese curds, and perfectly poached eggs.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 bag Frozen Hash Browns Feel free to use fresh ones for a homemade twist.
  • 4 large Eggs Substitute with egg whites if you want a lighter option.
  • 2 tablespoons Butter Can be swapped for olive oil for a dairy-free version.
  • 2 tablespoons Olive Oil Any cooking oil can work.
For the Meaty Delight
  • 6 slices Bacon Try turkey bacon or tempeh for a vegetarian alternative.
For the Cheesy Goodness
  • 1 cup Cheddar Cheese (shredded) Swap with Monterey Jack or gouda for different tastes.
  • 1 cup Mozzarella Cheese (shredded) Replace with any preferred melting cheese.
For the Saucy Finish
  • 1 cup Gravy Béchamel or mushroom sauce can be a lovely variation.
  • 1/2 cup Unsalted Butter You can use salted butter but reduce additional salt.
  • 3 large Egg Yolks Substitutes are not recommended for hollandaise.
  • 1 tablespoon Dijon Mustard Regular mustard works fine as a substitution.
  • 1 tablespoon Lemon Juice Lime juice can substitute in a pinch.
  • 1 tablespoon White Wine Vinegar Can be replaced with apple cider vinegar.
  • 1/4 teaspoon Cayenne Pepper Adjust according to taste.
  • 1/4 teaspoon Garlic Powder Adjust according to taste.
For the Final Touch
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Black Pepper Adjust according to taste.

Equipment

  • baking sheet
  • skillet
  • double boiler
  • Heatproof bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) while spreading frozen hash browns on a baking sheet in a single layer. Bake for about 20 minutes until golden-brown and crisp.
  2. In a skillet over medium heat, add olive oil and heat for a minute. Add bacon and cook for 6-8 minutes until crispy. Drain excess grease and crumble.
  3. In the same skillet, crack the eggs into the leftover bacon fat, cooking sunny-side up or scrambled for 3-4 minutes until the whites are set.
  4. Set up a double boiler and whisk egg yolks, Dijon mustard, and white wine vinegar. Gradually add melted butter while whisking for 5-7 minutes until thickened, then stir in lemon juice, cayenne pepper, and garlic powder.
  5. On each plate, layer crispy hash browns, add cooked eggs, shredded cheese, warm gravy, and finish with hollandaise sauce and crumbled bacon.

Nutrition

Serving: 1servingCalories: 720kcalCarbohydrates: 50gProtein: 30gFat: 45gSaturated Fat: 20gPolyunsaturated Fat: 10gMonounsaturated Fat: 15gCholesterol: 380mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 900IUVitamin C: 5mgCalcium: 600mgIron: 3mg

Notes

Expert tips: Use fresh hash browns for extra crispiness, cook eggs sunny-side up for runny yolks, and whisk continuously while adding butter to hollandaise.

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