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Breakfast Poutine with Hollandaise Sauce

Ultimate Breakfast Poutine with Velvety Hollandaise Sauce

This Breakfast Poutine with Hollandaise Sauce elevates comfort with crispy hash browns, rich gravy, and gooey cheese curds.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Canadian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Breakfast Poutine Ingredients
  • 24 oz Frozen Hash Browns Crispy foundation, can substitute with fresh potatoes.
  • 4 large Large Eggs Essential for poaching.
  • 4 tbsp Butter Adds richness to hollandaise; can be substitute with ghee.
  • 2 tbsp Olive Oil For frying.
  • 6 slices Bacon Can be substituted with turkey bacon.
  • 1 cup Cheddar Cheese Sharp, can swap for Gouda or Monterey Jack.
  • 1 cup Mozzarella Cheese For gooey texture; can replace with Fontina.
  • 2 cups Gravy (prepared) Choose chicken, beef, or vegetarian.
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tbsp White Wine Vinegar Can substitute with lemon juice.
  • 1 tbsp Lemon Juice For balancing flavors.
  • 4 tbsp Unsalted Butter Should be melted for hollandaise.
  • 1 tbsp Dijon Mustard Enhances flavor of hollandaise.
  • 1/4 tsp Cayenne Pepper Adds a subtle kick.
  • 1 tsp Garlic Powder Fresh garlic can substitute.

Equipment

  • oven
  • skillet
  • saucepan
  • double boiler
  • baking sheet
  • slotted spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Spread frozen hash browns evenly on a baking sheet and bake for 20-30 minutes, flipping halfway through.
  2. While the hash browns are baking, heat a skillet over medium heat and add your bacon. Cook until crispy, about 5-7 minutes, then drain on paper towels and crumble.
  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, using a slotted spoon to remove.
  4. In a double boiler, whisk together egg yolks, Dijon mustard, white wine vinegar, and lemon juice until frothy. Slowly add melted unsalted butter while whisking until thickened. Season with cayenne and garlic powder.
  5. On plates, layer crispy hash browns, drizzle with gravy, sprinkle with cheeses, add crumbled bacon, and top with poached eggs. Finish with hollandaise sauce.
  6. Garnish with fresh herbs like chives or parsley and serve hot.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 25gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 1200mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 400mgIron: 3mg

Notes

Leftovers can be stored separately in an airtight container for up to 2 days.

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