Irresistible Breakfast Poutine with Hollandaise Sauce Delight

This Breakfast Poutine with Hollandaise Sauce combines crispy hash browns, gooey cheese, and perfectly poached eggs into a satisfying and indulgent dish.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Hash Browns

4 cups Frozen Hash Browns Fresh potatoes can be substituted if you prefer homemade.
2 tablespoons Olive Oil Feel free to swap with vegetable oil if needed.

For the Eggs

4 large Eggs Poached for optimal texture; substitute with egg whites for a lighter option.

For the Cheesy Goodness

½ cup Cheddar Cheese, shredded Monterey Jack can be used for a milder taste.
½ cup Mozzarella Cheese, shredded Gouda is an excellent alternative for a different texture.

For the Meaty Flavor

4 slices Bacon Turkey bacon or tempeh can be great substitutions.

For the Gravy

2 cups Gravy, prepared Vegetarian gravy is an excellent alternative.

For the Hollandaise Sauce

¾ cup Unsalted Butter, melted Ensure it’s unsalted to control the seasoning.
4 large Egg Yolks Essential for maintaining the sauce's integrity.
1 tablespoon White Wine Vinegar Lemon juice can work just as well.
1 tablespoon Lemon Juice Lime juice is a delightful substitute.
1 tablespoon Dijon Mustard Yellow mustard can be used if desired.
¼ teaspoon Cayenne Pepper Omit this for a milder flavor.
¼ teaspoon Garlic Powder Substitute with fresh garlic if desired.

For Seasoning

1 teaspoon Salt Essential for enhancing all flavors in your dish.
½ teaspoon Black Pepper Add to taste for a little kick!

Equipment

oven
skillet
double boiler
baking sheet

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Spread the frozen hash browns evenly on the prepared baking sheet and bake for about 20 minutes, flipping them halfway.
In a skillet over medium heat, warm the olive oil and add the bacon slices, cooking for 6-8 minutes until crispy.
In the same skillet, crack the eggs and cook to your desired doneness, seasoning with salt and pepper.
To make the hollandaise sauce, whisk egg yolks, vinegar, mustard, and lemon juice over a double boiler, then slowly add melted butter.
Assemble each plate with a portion of crispy hash browns topped with poached eggs, cheese, and gravy.
Drizzle the hollandaise sauce over the top and crumble crispy bacon pieces for garnish.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 25gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 350mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

Expert tips: Whisk the hollandaise constantly, poach eggs separately for control, and avoid soggy hash browns by spreading them evenly on the baking sheet.

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