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Breakfast Poutine with Creamy Hollandaise Sauce

Irresistible Breakfast Poutine with Creamy Hollandaise Sauce

This Breakfast Poutine with Creamy Hollandaise Sauce combines crispy hash browns, savory beef bacon, and luxurious sauce, perfect for a gourmet morning meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 plates
Course: Breakfast
Cuisine: Canadian
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 bag Frozen Hash Browns Opt for high-quality ones.
  • 2 tablespoons Olive Oil Feel free to substitute with vegetable or canola oil.
  • 1 teaspoon Salt Adjust to your taste preference.
  • 1 teaspoon Black Pepper Use freshly ground for a more vibrant flavor.
For the Toppings
  • 8 ounces Beef Bacon May be replaced with breakfast sausage or turkey bacon.
  • 1 cup Shredded Cheddar Cheese Swap with Monterey Jack if preferred.
  • 1 cup Shredded Mozzarella Cheese Consider provolone for a different twist.
  • 1 cup Gravy Homemade or store-bought works.
For the Hollandaise Sauce
  • 3 large Eggs Essential for poaching.
  • 1/2 cup Unsalted Butter Must be warm for proper emulsification.
  • 3 egg yolks Egg Yolks Ensure they're at room temperature.
  • 1 tablespoon Dijon Mustard Yellow mustard can be used as a substitute.
  • 1 tablespoon Apple Cider Vinegar White wine vinegar is a great alternative.
  • 1 tablespoon Lemon Juice Fresh is ideal.
  • 1/4 teaspoon Cayenne Pepper Feel free to omit or reduce.
For Garnish
  • 2 tablespoons Fresh Chives or Parsley Adds a fresh flavor and color.

Equipment

  • Oven
  • Baking Sheet
  • double boiler
  • Slotted spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Toss the frozen hash browns with olive oil, salt, and black pepper. Spread in a single layer on a baking sheet. Bake for 20-30 minutes until golden and crispy.
  2. Preheat another oven to 400-425°F (200-220°C). Line another baking sheet with foil and bake the beef bacon for 15-20 minutes until crispy. Crumble the bacon and set aside.
  3. Set up a double boiler. Whisk together egg yolks, Dijon mustard, apple cider vinegar, and lemon juice for 3-5 minutes until thick. Gradually add melted butter while whisking until glossy. Season with cayenne and salt.
  4. For poached eggs, simmer water in a pot and add vinegar. Crack eggs into a small bowl and slide into the water, poaching for 3-4 minutes. Remove with a slotted spoon.
  5. To assemble, divide crispy hash browns on plates. Sprinkle cheeses, ladle gravy over, drizzle Hollandaise, and top with beef bacon and poached eggs. Garnish with chives or parsley.

Nutrition

Serving: 1plateCalories: 720kcalCarbohydrates: 60gProtein: 32gFat: 42gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 300mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 600mgIron: 3mg

Notes

Ensure hash browns are spread out for maximum crispiness. Use fresh eggs for poaching and consider adding more lemon juice for a fresher flavor.

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