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Breakfast Poutine with Hollandaise Sauce

Indulgent Breakfast Poutine with Homemade Hollandaise Sauce

Enjoy a delicious Breakfast Poutine with Hollandaise Sauce, a perfect blend of crispy hash browns and savory toppings.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Canadian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Browns
  • 4 cups Frozen Hash Browns homemade options work too
  • 2 tablespoons Olive Oil use butter for richer flavor
For the Toppings
  • 4 Large Eggs poached
  • 6 slices Bacon substitute with turkey bacon or tempeh if vegetarian
  • 1 cup Cheddar Cheese (shredded) or your favorite melting cheese
  • 1 cup Mozzarella Cheese (shredded) gouda is a great alternative
  • 2 cups Prepared Gravy homemade béchamel can be a substitute
For the Hollandaise Sauce
  • 1 stick Unsalted Butter consider vegan butter for dairy-free
  • 1 tablespoon Dijon Mustard yellow mustard works if necessary
  • 1 tablespoon White Wine Vinegar for adding acidity
  • 1 tablespoon Lemon Juice add more vinegar if lemons are unavailable
  • 1/4 teaspoon Cayenne Pepper adjust according to spice preference
  • 1/4 teaspoon Garlic Powder or fresh garlic for a stronger flavor
Seasoning
  • 1 teaspoon Salt to taste
  • 1/2 teaspoon Black Pepper to taste

Equipment

  • Oven
  • Skillet
  • Medium saucepan
  • double boiler
  • Baking sheet
  • Slotted spoon

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a baking sheet and drizzle with olive oil. Bake for about 20 minutes or until golden brown, flipping halfway through.
  2. While the hash browns are baking, heat a skillet over medium heat and cook the bacon strips for about 6-8 minutes until crispy. Transfer to a plate lined with paper towels to drain excess grease and crumble into pieces.
  3. In a medium saucepan, bring water to a gentle simmer and add a splash of white wine vinegar. Poach the eggs for 3-4 minutes until whites are set and yolks remain runny. Remove with a slotted spoon.
  4. In a double boiler, whisk together egg yolks, Dijon mustard, and white wine vinegar until frothy. Gradually drizzle in melted unsalted butter while whisking until thickened, about 5 minutes. Season with lemon juice, cayenne pepper, and garlic powder.
  5. To assemble, place a layer of hash browns on each plate, top with crumbled bacon, shredded cheddar and mozzarella. Gently place a poached egg on top.
  6. Generously drizzle with prepared gravy and hollandaise sauce. Serve immediately with freshly chopped herbs if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 28gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 250mgSodium: 1000mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 400mgIron: 3mg

Notes

Store leftover components separately in airtight containers for up to 3 days. Reheat carefully to preserve texture.

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