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Breakfast Poutine

Heavenly Breakfast Poutine: Comfort Food for Your Morning Bliss

Indulge in Breakfast Poutine, a rich and savory comfort food perfect for mornings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Browns
  • 4 cups Frozen Hash Browns Can substitute with homemade shredded potatoes.
  • 2 tablespoons Olive Oil Avocado oil can be used as a substitute.
  • 1 teaspoon Salt Sea salt for a rich taste.
  • 1/2 teaspoon Black Pepper Freshly ground for better flavor.
For the Toppings
  • 8 slices Beef Bacon Can substitute with turkey bacon or breakfast sausage.
  • 1 cup Shredded Cheddar Cheese Monterey Jack or Gouda can be used.
  • 1 cup Shredded Mozzarella Cheese Provolone can be used as a substitute.
  • 1 cup Gravy Vegetarian gravy works for a meat-free option.
  • 4 large Eggs Poached or scrambled eggs can be used.
For the Hollandaise Sauce
  • 1/2 cup Unsalted Butter Vegan butter is a great alternative.
  • 3 large Egg Yolks Silken tofu can be blended for a vegan option.
  • 1 tablespoon Dijon Mustard Yellow mustard can be used in a pinch.
  • 1 tablespoon Apple Cider Vinegar White wine vinegar can be substituted.
  • 1 tablespoon Lemon Juice Substitute with lime juice for a twist.
  • 1/4 teaspoon Cayenne Pepper Omit for a milder flavor.
  • 2 tablespoons Fresh Chives or Parsley Use any favorite fresh herbs.

Equipment

  • Oven
  • Baking Sheet
  • Double boiler
  • Slotted spoon

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet. Toss the frozen hash browns with olive oil, salt, and black pepper. Spread on a baking sheet and bake for 20-30 minutes.
  2. Line another baking sheet with foil and lay out the beef bacon slices. Bake in the oven at 400-425°F (200-220°C) for 15-20 minutes until crispy.
  3. For Hollandaise, whisk egg yolks, mustard, vinegar, and lemon juice in a double boiler for 3-5 minutes until thick. Gradually drizzle melted butter while whisking. Stir in cayenne and salt, then keep warm.
  4. Poach the eggs in simmering water with vinegar for 3-4 minutes until whites are set. Remove with a slotted spoon and drain on paper towels.
  5. To serve, divide hash browns on plates, sprinkle with cheddar and mozzarella, ladle gravy, drizzle Hollandaise, top with bacon, and add a poached egg. Garnish with chives or parsley.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 45gProtein: 30gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 220mgSodium: 1200mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 350mgIron: 4mg

Notes

Ensure hash browns are spread for maximum crispiness. Poach eggs fresh for best flavor.

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