Irresistible Breakfast Poutine with Creamy Hollandaise Sauce

This Ultimate Breakfast Poutine with Creamy Hollandaise Sauce is a comforting indulgence perfect for breakfast or brunch gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 plates

Course: Breakfast

Cuisine: American

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Hash Browns

24 ounces Frozen Hash Browns Can be swapped with homemade or fresh potatoes.
2 tablespoons Olive Oil Can be replaced with vegetable or canola oil.
1 teaspoon Salt Adjust to taste.
1/2 teaspoon Black Pepper White pepper is a milder option.

For the Protein

8 ounces Beef Bacon Can substitute with turkey bacon, sausage, or smoked salmon.

For the Cheesy Goodness

1 cup Shredded Cheddar Cheese Monterey Jack works as a substitute.
1 cup Shredded Mozzarella Cheese Provolone or gouda are tasty alternatives.

For The Gravy

1 cup Gravy Vegetarian or mushroom gravy works as an alternative.

For the Hollandaise Sauce

4 Large Eggs Essential for poaching.
1/2 cup Unsalted Butter Ghee is a dairy-free alternative.
3 Large Egg Yolks Key thickening agent.
1 tablespoon Dijon Mustard Swap for yellow mustard if needed.
1 tablespoon Apple Cider Vinegar Lemon juice or white vinegar can substitute.
1 tablespoon Lemon Juice Lime juice can introduce a different twist.
1/4 teaspoon Cayenne Pepper Adjust to taste.

For Garnish

2 tablespoons Fresh Chives or Parsley Other herbs like cilantro can be used.

Equipment

Baking sheet
double boiler
Heat-proof Bowl
Slotted spoon
Oven

Method

Preparation Steps

Preheat your oven to 425°F (220°C). Toss the frozen hash browns with olive oil, salt, and black pepper. Spread evenly on a baking sheet and bake for 20-30 minutes, flipping halfway.
Line a baking sheet with foil and place the beef bacon strips on it. Bake in the oven at 400-425°F (200-220°C) for 15-20 minutes until crispy. Crumble and set aside.
Prepare a double boiler. Whisk together egg yolks, Dijon mustard, apple cider vinegar, and lemon juice. Cook for 3-5 minutes while whisking until thick. Gradually whisk in melted unsalted butter and season with cayenne pepper.
In a shallow pot, combine water and vinegar. Crack eggs into a bowl and gently slide into the simmering water. Poach for 3-4 minutes until whites are set. Remove with a slotted spoon.
Divide the crispy hash browns on plates, sprinkle shredded cheeses, add warm gravy, drizzle Hollandaise sauce, top with beef bacon crumbles and poached eggs. Garnish with fresh herbs.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 45gProtein: 23gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 270mgSodium: 950mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 8mgCalcium: 20mgIron: 10mg

Notes

Store leftovers separately. Hash browns last up to 3 days, and Hollandaise should be eaten within 2 days. Reheat before serving.

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