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Breakfast Poutine with Hollandaise Sauce

Savory Breakfast Poutine with Creamy Hollandaise Sauce

Breakfast Poutine with Hollandaise Sauce combines crispy hash browns, savory gravy, and poached eggs for a delightful brunch treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Canadian
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Browns
  • 4 cups Frozen Hash Browns Feel free to use homemade hash browns for a fresher taste.
For the Eggs
  • 4 Large Eggs Fresh eggs create a neater presentation.
For the Bacon
  • 4 slices Bacon Try turkey bacon or crispy tempeh for non-pork options.
For the Cheeses
  • 1 cup Cheddar Cheese Consider Monterey Jack for something milder.
  • 1 cup Mozzarella Cheese Gruyere can be a sophisticated alternative.
For the Gravy
  • 1 cup Prepared Gravy Opt for homemade mushroom gravy for a vegetarian twist.
For the Hollandaise Sauce
  • ¾ cup Unsalted Butter Gently whisk it into the eggs.
  • 4 Egg Yolks Ensure they are fresh for the best results.
  • 1 tablespoon Dijon Mustard Adds depth and flavor to the sauce.
  • ¼ teaspoon Cayenne Pepper Adjust according to your taste.
  • ¼ teaspoon Garlic Powder Enhances the hollandaise flavor.
  • 1 tablespoon White Wine Vinegar Brightens the sauce; apple cider vinegar can be used instead.
  • 1 tablespoon Lemon Juice Adds a refreshing zing.
For Seasoning
  • 1 teaspoon Salt Adjust based on your preference.
  • ¼ teaspoon Black Pepper Just a pinch will do; fresh-ground is always best.

Equipment

  • Oven
  • large skillet
  • heatproof bowl
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Spread frozen hash browns on a baking sheet and bake for 20 minutes, flipping halfway through.
  2. Heat 1 tablespoon of olive oil in a large skillet. Add bacon slices and cook for 6 to 8 minutes until crispy. Transfer to a paper towel-lined plate and crumble.
  3. In the same skillet, melt 2 tablespoons of butter over medium-low heat. Crack eggs into the pan and cook sunny-side up or scramble them, seasoning with salt and pepper.
  4. Whisk 4 egg yolks, 1 tablespoon Dijon mustard, and 1 tablespoon white wine vinegar in a heatproof bowl. Place over simmering water and whisk in ¾ cup melted unsalted butter until thickened.
  5. Stir in 1 tablespoon lemon juice, ¼ teaspoon cayenne pepper, and ¼ teaspoon garlic powder. Mix until well combined and creamy.
  6. On a serving plate, lay down a portion of crispy hash browns. Top with eggs, cheddar, and mozzarella cheese. Pour warm gravy over and drizzle with hollandaise sauce.
  7. Scatter crumbled bacon on top, serve immediately while warm.

Nutrition

Serving: 1plateCalories: 680kcalCarbohydrates: 45gProtein: 25gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 330mgSodium: 1500mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 900IUVitamin C: 1mgCalcium: 300mgIron: 3mg

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze assembled poutine without hollandaise for up to 2 months.

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