Breakfast Poutine with Hollandaise Sauce Recipe
Savor a rich and indulgent breakfast twist on classic poutine featuring crispy hash browns, savory bacon, two types of melted cheese, and a luscious homemade hollandaise sauce drizzled on top. This hearty dish combines the comfort of breakfast staples with the decadent flavors of hollandaise to create a satisfying morning treat perfect for brunch or special occasions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Canadian
Ingredients
For the Hash Brown Base
- 4 cups Frozen Hash Browns (or homemade hash browns for extra flavor)
- 2 tablespoons Olive Oil (can be substituted with another cooking oil)
- 1 teaspoon Salt (adjust to your liking)
- 1 teaspoon Black Pepper (adjust to heat preference)
For the Toppings
- 4 large Eggs (can be poached or scrambled)
- 6 slices Bacon (consider turkey bacon or chicken sausage as alternatives)
- 1 cup Cheddar Cheese, shredded (substitute with Monterey Jack or Gouda)
- 1 cup Mozzarella Cheese, shredded (other melting cheeses can be used)
- 1 cup Gravy (homemade or store-bought)
For the Hollandaise Sauce
- 1/2 cup Unsalted Butter (salted butter is okay, adjust salt as needed)
- 3 large Egg Yolks (non-dairy substitutes can replace)
- 1 tablespoon Dijon Mustard (can experiment with other mustards)
- 1 tablespoon White Wine Vinegar (lemon juice can serve as a substitute)
- 1 tablespoon Lemon Juice (fresh juice yields the best results)
- 1/4 teaspoon Cayenne Pepper (optional for heat)
- 1/4 teaspoon Garlic Powder (fresh garlic can be used)
Instructions
- Prepare the Hash Browns: Heat olive oil in a large skillet over medium heat. Spread the frozen hash browns evenly in the pan and season with salt and black pepper. Cook for about 5-7 minutes on each side until golden brown and crispy. Remove from heat and set aside.
- Cook the Bacon: In the same skillet or a separate pan, cook the bacon slices over medium heat until crispy, about 6-8 minutes, flipping occasionally. Once cooked, drain on paper towels and chop or crumble as desired.
- Cook the Eggs: Poach or scramble the eggs according to your preference. For poaching, bring water to a gentle simmer, add a splash of vinegar, and cook eggs for about 3-4 minutes until whites are set but yolks remain runny. For scrambling, whisk eggs and cook gently in a nonstick pan until soft but fully cooked.
- Heat the Gravy: Warm the gravy in a saucepan over low heat until heated through, stirring occasionally to prevent sticking.
- Make the Hollandaise Sauce: In a heatproof bowl, whisk together the egg yolks, Dijon mustard, white wine vinegar, lemon juice, cayenne pepper, and garlic powder. Place the bowl over a simmering pot of water (double boiler method), making sure the bowl doesn’t touch the water. Whisk continuously as you slowly melt in the unsalted butter, adding it in a steady stream until the sauce thickens and becomes smooth. Remove from heat.
- Assemble the Breakfast Poutine: On a serving plate or dish, spread the crispy hash browns as the base. Pour warm gravy evenly over the hash browns. Sprinkle the shredded cheddar and mozzarella cheeses over the top, allowing them to melt slightly. Add the cooked bacon pieces and the prepared eggs on top.
- Finish with Hollandaise: Drizzle the warm hollandaise sauce generously over the entire dish to add a creamy, tangy richness that complements the other flavors perfectly.
- Serve Immediately: Serve your breakfast poutine hot to enjoy the crispy, cheesy, saucy combination at its best.
Notes
- You can make homemade hash browns for a fresher texture and flavor.
- Adjust seasoning in the gravy and hollandaise to your taste preference.
- Use turkey bacon or chicken sausage if you prefer a leaner protein option.
- For a dairy-free version, substitute butter and cheese with plant-based alternatives and use egg substitutes.
- Be sure to whisk the hollandaise sauce continuously while cooking to avoid curdling.
