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Breakfast Poutine with Hollandaise Sauce

Ultimate Breakfast Poutine with Hollandaise Sauce Bliss

This Breakfast Poutine with Hollandaise Sauce combines crispy hash browns, poached eggs, and rich hollandaise, making it a must-try for indulgent breakfast lovers!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Brown Base
  • 4 cups Frozen Hash Browns Can substitute with freshly grated potatoes.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
For the Toppings
  • 4 large Large Eggs Use egg substitutes for a vegan alternative.
  • 6 slices Bacon Consider turkey bacon for a meatless option.
  • 1 cup Cheddar Cheese (shredded) Can substitute with Monterey Jack or gouda.
  • 1 cup Mozzarella Cheese (shredded) Combine with other cheeses for extra flavor.
For the Rich Gravy
  • 1 cup Prepared Gravy Mushroom sauce can make it vegetarian-friendly.
For the Hollandaise Sauce
  • 1/2 cup Unsalted Butter Can substitute with vegan butter.
  • 3 large Egg Yolks Silken tofu can be a vegan substitute.
  • 1 tablespoon Dijon Mustard Can use yellow mustard as an alternative.
  • 1 tablespoon White Wine Vinegar Lemon juice works as an alternative.
  • 1 pinch Cayenne Pepper Adjust based on your spice preference.
  • 1 tablespoon Lemon Juice Vinegar is an option for a sharper taste.
  • 1 teaspoon Garlic Powder Fresh garlic can enhance the taste further.
For Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper Consider smoked salt for a unique twist.

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Parchment Paper
  • Heatproof Bowl
  • Pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
  2. Spread the frozen hash browns evenly across the baking sheet and bake for about 20 minutes, flipping halfway through.
  3. Heat a skillet over medium heat, add olive oil, and cook the bacon for 6-8 minutes until crispy. Drain the grease and crumble.
  4. In the same skillet, add more butter, crack in the eggs, and poach for 3-4 minutes until runny yolks.
  5. For the hollandaise, set up a double boiler, whisk together egg yolks, Dijon mustard, and white wine vinegar. Slowly add melted butter while whisking until creamy.
  6. Stir in lemon juice, cayenne pepper, and garlic powder into the hollandaise once creamy.
  7. Assemble by layering crispy hash browns, poached eggs, crumbled bacon, and a drizzle of prepared gravy; top with cheddar and mozzarella.
  8. Drizzle the hollandaise sauce over the assembled breakfast poutine and serve immediately.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 25gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 300mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Store any leftovers in an airtight container for up to 2 days. Keep hollandaise separate to maintain its texture.

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