Ultimate Breakfast Poutine with Creamy Hollandaise Sauce Recipe
This Ultimate Breakfast Poutine combines crispy hash browns, savory beef bacon, rich cheese, and creamy hollandaise sauce topped with perfectly poached eggs for a decadent morning treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Canadian
Ingredients
Units
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Main Ingredients
- 4 cups Frozen Hash Browns
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 6 slices Beef Bacon
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Mozzarella Cheese
- 1 cup Gravy
- 4 large Eggs
Hollandaise Sauce
- 1/2 cup Unsalted Butter, melted and warm (for Hollandaise)
- 3 large Egg Yolks (for Hollandaise)
- 1 tablespoon Dijon Mustard (for Hollandaise)
- 1 tablespoon Apple Cider Vinegar (for Hollandaise)
- 1 tablespoon Lemon Juice (for Hollandaise)
- 1/4 teaspoon Cayenne Pepper (for Hollandaise)
Garnish
- Fresh chives or parsley, chopped, for garnish
Instructions
- Prepare Hash Browns: Preheat oven to 425°F (220°C). Toss frozen hash browns with olive oil, salt, and black pepper. Spread on a baking sheet and bake for 20-30 minutes, flipping halfway, until golden and crispy. Alternatively, pan-fry until crisp.
- Cook Beef Bacon: While hash browns cook, lay beef bacon slices on a foil-lined baking sheet. Bake at 400-425°F (200-220°C) for 15-20 minutes until desired crispiness. Crumble and set aside.
- Make Hollandaise Sauce: Set up a double boiler. Whisk egg yolks, Dijon mustard, apple cider vinegar, and lemon juice in a heatproof bowl over simmering water until thick and pale (3-5 minutes). Remove from heat. Slowly drizzle in warm melted butter while continuously whisking until sauce is thick and glossy. Stir in cayenne pepper; season with salt to taste. Keep warm.
- Poach Eggs: Fill a wide, shallow pot with 3-4 inches of water and 1 tablespoon white vinegar; bring to a gentle simmer. Crack each egg into a small bowl. Gently slide eggs into the simmering water. Poach for 3-4 minutes for perfectly runny yolks. Remove with a slotted spoon and drain on paper towels.
- Assemble Poutine: Divide hot hash browns among individual serving dishes. Top with shredded cheddar and mozzarella cheese, then ladle gravy generously over the cheese. Spoon Hollandaise sauce over the gravy. Arrange crumbled beef bacon and one to two freshly poached eggs on top of each serving. Garnish with fresh chives or parsley. Serve immediately.
Notes
- Alternatively, pan-fry the hash browns until crisp if you prefer not to bake.
- Keep hollandaise sauce warm until assembly to ensure smooth texture.
- Poach eggs gently to achieve perfectly runny yolks.