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Breakfast Poutine with Hollandaise Sauce

Breakfast Poutine with Hollandaise Sauce for a Cozy Morning

Indulge in the comfort of Breakfast Poutine with Hollandaise Sauce, a customizable crowd-pleaser perfect for any morning gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Canadian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Frozen Hash Browns Fresh grated potatoes can be used for a homemade touch.
  • 2 tablespoons Olive Oil Any neutral cooking oil can be substituted.
For the Eggs
  • 4 Eggs Swap for egg whites or omit for a vegetarian option.
For the Cheesy Goodness
  • 1 cup Cheddar Cheese (shredded) Gouda can be used for a creamier experience.
  • 1 cup Mozzarella Cheese (shredded) Provolone can be considered for a different flavor.
For the Savory Elements
  • 6 slices Bacon Turkey bacon or plant-based options can be lighter alternatives.
  • 1 cup Gravy Vegetarian gravy can be used for a meat-free option.
For the Hollandaise Sauce
  • 1 stick Unsalted Butter Lard can be used for a non-dairy version.
  • 3 large Egg Yolks Aquafaba can replace eggs for a vegan option.
  • 1 tablespoon Dijon Mustard Any mustard can be used.
  • 1 tablespoon White Wine Vinegar Apple cider vinegar can be substituted.
  • 1 tablespoon Lemon Juice Lime juice can be a good substitute.
  • 1/4 teaspoon Cayenne Pepper Omit if a milder taste is preferred.
  • 1/2 teaspoon Garlic Powder Fresh garlic can be used as an alternative.
For Seasoning
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.

Equipment

  • Oven
  • Skillet
  • Medium Saucepan
  • double boiler
  • Baking sheet
  • heatproof bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Spread frozen hash browns in a single layer on a baking sheet lined with parchment paper. Bake for about 20 minutes, flipping halfway through, until they are golden brown and crispy.
  2. While the hash browns are baking, heat a skillet over medium heat and add a splash of olive oil. Once hot, add chopped bacon and cook for 6-8 minutes, stirring occasionally until crispy.
  3. In a medium saucepan, bring water to a gentle simmer and add a splash of white wine vinegar. Poach each egg for 3-4 minutes, or until the whites are set and the yolks remain runny.
  4. Set up a double boiler and whisk together egg yolks, Dijon mustard, and white wine vinegar until combined. Gradually whisk in melted unsalted butter until the sauce is thick and creamy, about 5 minutes.
  5. On each plate, layer crispy hash browns as the base. Gently place a poached egg on top, followed by a sprinkle of shredded cheddar and mozzarella cheese. Drizzle warm gravy over the cheese and finish with hollandaise sauce and crispy bacon.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 250mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 10mg

Notes

Serve immediately for the best experience. Customize with additional toppings like sautéed bell peppers or avocado slices.

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