Description
This Breakfast Poutine with Hollandaise Sauce is a hearty and indulgent morning dish that combines crispy baked hash browns, savory bacon, melted cheddar and mozzarella cheeses, rich gravy, perfectly cooked eggs, and a silky homemade hollandaise sauce. Each component contributes layers of texture and flavor, making it a perfect breakfast or brunch option that elevates traditional poutine with a breakfast twist.
Ingredients
Scale
Hash Browns & Toppings
- 2 cups frozen hash browns
- 4 large eggs
- 4 slices bacon
- 1/2 cup cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 2 cups prepared gravy
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
Hollandaise Sauce
- 4 large egg yolks
- 3/4 cup unsalted butter (melted)
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the hash browns, which will give them a crispy exterior.
- Prepare Hash Browns: Spread the frozen hash browns evenly on a baking sheet to ensure even baking.
- Bake Hash Browns: Bake for about 20 minutes, flipping halfway through to achieve golden and crispy texture on both sides.
- Cook Bacon: While hash browns bake, heat a large skillet over medium heat and add olive oil. Add bacon slices and cook for 6-8 minutes, turning occasionally until crispy.
- Drain & Crumble Bacon: Remove bacon, place on a paper towel-lined plate to drain excess grease, then crumble into small pieces once cooled slightly.
- Cook Eggs: In the same skillet, melt butter over medium heat, then crack eggs into the skillet. Cook to preferred doneness (sunny-side up or scrambled), seasoning with salt and pepper.
- Prepare Hollandaise (Double Boiler): Place a heatproof bowl over simmering water. Whisk egg yolks, Dijon mustard, and white wine vinegar together in the bowl.
- Add Lemon Juice: Gradually whisk in the lemon juice while maintaining whisking motion to keep the mixture smooth.
- Incorporate Butter: Slowly pour melted unsalted butter into the egg yolk mixture while whisking continuously until sauce thickens into a creamy consistency.
- Season Sauce: Remove from heat and stir in cayenne pepper, garlic powder, and a pinch of salt to enhance flavor.
- Assemble Poutine: Arrange baked hash browns on serving plates. Layer cooked eggs on top gently to maintain their shape.
- Add Cheese & Gravy: Sprinkle shredded cheddar and mozzarella evenly over eggs and hash browns, then pour prepared gravy over everything to melt the cheese slightly.
- Top with Hollandaise & Bacon: Drizzle warm hollandaise sauce over the dish and finish by sprinkling crumbled crispy bacon on top for added crunch and flavor.
- Serve: Serve the breakfast poutine immediately while hot for the best taste and texture experience.
Notes
- For a spicier hollandaise, increase the cayenne pepper slightly to taste.
- You can substitute the bacon with turkey bacon or a vegetarian alternative for dietary preferences.
- Use freshly grated cheeses for better melting quality and flavor.
- If preferred, cook eggs scrambled or poached instead of sunny-side up, according to taste.
- Leftover hollandaise can be kept warm over very low heat but should be used within a short time to prevent curdling.
- Prepared gravy should be kept warm before pouring to maintain heat in the final dish.
