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Ultimate Breakfast Poutine with Velvety Hollandaise

Indulge in Ultimate Breakfast Poutine with Velvety Hollandaise

Experience the Ultimate Breakfast Poutine with Velvety Hollandaise, a gourmet brunch that's comforting and customizable.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 2 plates
Course: Breakfast
Cuisine: Canadian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Brown Base
  • 4 cups Frozen Hash Browns Homemade is fresher.
  • 2 tablespoons Olive Oil Can substitute with canola or avocado oil.
  • 1 teaspoon Salt Adjust according to preference.
  • 1 teaspoon Black Pepper Optional seasoning.
For the Savory Toppings
  • 6 slices Beef Bacon Can substitute with turkey bacon or sausage.
  • 1 cup Shredded Cheddar Cheese Can use gouda for a twist.
  • 1 cup Shredded Mozzarella Cheese Consider provolone or fontina.
  • 1 cup Gravy Opt for homemade or quick store-bought.
  • 2 large Eggs Poached or scrambled.
For the Velvety Hollandaise Sauce
  • 1 stick Unsalted Butter Always unsalted for better control.
  • 3 large Egg Yolks No substitutes.
  • 1 tablespoon Dijon Mustard Optional to enhance flavor.
  • 1 tablespoon Apple Cider Vinegar White wine vinegar works too.
  • 1 tablespoon Lemon Juice Lime can be used in a pinch.
  • 1 pinch Cayenne Pepper Adjust or omit to manage heat.
  • 2 tablespoons Fresh Chives or Parsley For garnish.

Equipment

  • Oven
  • Baking Sheet
  • double boiler
  • Heatproof bowl
  • Slotted spoon
  • Pot

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C). Toss frozen hash browns with olive oil, salt, and pepper, then spread on a baking sheet and bake for 20-30 minutes, flipping halfway through.
  2. Bake beef bacon on another baking sheet at 400-425°F (200-220°C) for 15-20 minutes, turning halfway until crisp.
  3. Set up a double boiler. Whisk egg yolks, Dijon mustard, apple cider vinegar, and lemon juice until thick. Gradually drizzle in melted unsalted butter while whisking until velvety. Stir in cayenne pepper.
  4. Bring water to a gentle simmer in a pot. Add vinegar and poach eggs for 3-4 minutes until whites are set and yolks are runny.
  5. Assemble plates with hash browns, sprinkle cheese, pour gravy, drizzle hollandaise, add beef bacon, and top with poached eggs. Garnish with chives or parsley.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 45gProtein: 30gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 250mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 400mgIron: 3mg

Notes

For better results, ensure hash browns are evenly spaced and use fresh eggs. Keep sauces warm during assembly for the best texture.

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