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Breakfast Poutine with Creamy Hollandaise Sauce

Ultimate Breakfast Poutine with Creamy Hollandaise Sauce Bliss

Enjoy a savory Ultimate Breakfast Poutine with Creamy Hollandaise Sauce, featuring crispy hash browns and beef bacon for a delightful brunch experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 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 use homemade fries
  • 2 tablespoons Olive Oil Can substitute with any neutral oil
  • to taste Salt
  • to taste Black Pepper
For the Meaty Goodness
  • 8 slices Beef Bacon Can use turkey bacon or breakfast sausage
For the Cheese Blend
  • 1 cup Shredded Cheddar Cheese Can substitute with gouda
  • 1 cup Shredded Mozzarella Cheese Provolone works well too
For the Gravy & Eggs
  • 2 cups Gravy Can use store-bought or homemade
  • 4 Large Eggs Essential for poaching
For the Hollandaise Sauce
  • 1 cup Unsalted Butter Salted butter can be used but reduce added salt
  • 4 Egg Yolks Do not substitute
  • 1 tablespoon Dijon Mustard Can use yellow mustard as an alternative
  • 1 tablespoon Apple Cider Vinegar Can substitute with white wine vinegar
  • 1 tablespoon Lemon Juice Fresh juice is best
  • 1 pinch Cayenne Pepper Omit or use paprika for less spice
For the Final Touch
  • to taste Fresh Chives or Parsley Other fresh herbs like basil can be used

Equipment

  • Oven
  • Mixing Bowl
  • Baking sheet
  • Double Boiler
  • pot
  • Slotted spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). In a mixing bowl, toss the frozen hash browns with olive oil, salt, and black pepper until evenly coated. Spread in a single layer on a baking sheet and bake for 20-30 minutes until golden brown and crispy.
  2. While the hash browns are baking, line another baking sheet with foil and arrange the beef bacon slices in a single layer. Place in the oven at 400-425°F (200-220°C) for 15-20 minutes until crispy and fragrant. Crumble once done.
  3. To make the hollandaise sauce, set up a double boiler and whisk egg yolks, Dijon mustard, apple cider vinegar, and lemon juice continuously for 3-5 minutes until it thickens. Slowly drizzle in melted unsalted butter while whisking vigorously.
  4. For poaching the eggs, bring a pot of water to a gentle simmer and add a splash of vinegar. Crack eggs into bowls and gently slide into the water, poaching for 3-4 minutes.
  5. Assemble by placing crispy hash browns in serving dishes, layering with cheddar and mozzarella cheese, drizzling hot gravy over, and topping with beef bacon and poached eggs. Finish with hollandaise sauce and fresh herbs.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 45gProtein: 30gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 300mgSodium: 1100mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 4mgCalcium: 350mgIron: 3mg

Notes

This dish can be customized with different cheeses or proteins. Preparing components separately can help maintain freshness and texture.

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