If you’re craving a breakfast that’s both indulgent and comforting, you’re in for a treat with the Breakfast Poutine with Crispy Hash Browns, Poached Eggs, and Hollandaise Sauce Recipe. This dish brings together golden, crunchy hash browns topped with silky poached eggs, savory cheese, crispy bacon, and a luscious homemade hollandaise sauce, all finished with a rich gravy drizzle. It’s a spectacular blend of textures and flavors that’ll transform your mornings and satisfy any brunch enthusiast.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients, but each one plays a crucial role in creating the perfect balance of taste, texture, and color. From the crispy hash browns to the creamy hollandaise, every element comes together to make a dish that’s anything but ordinary.
- Frozen Hash Browns: Convenient and perfect for achieving that golden crispiness, though homemade is a delicious alternative.
- Olive Oil: Provides a healthy fat for cooking and adds subtle flavor; vegetable oil can work too.
- Large Eggs: Poached to deliver that soft, runny yolk every bite deserves.
- Bacon: Crispy, smoky, and crumbled for a salty crunch; turkey bacon or chicken sausage are excellent substitutes.
- Cheddar Cheese: Sharp and melty, but Monterey Jack or pepper jack make tasty variations.
- Mozzarella Cheese: Adds a gooey creaminess; feta is a great option for a tangier twist.
- Unsalted Butter: Melted carefully for a silky hollandaise without the browned taste.
- Egg Yolks: Whisked gently to form the rich base of the hollandaise sauce.
- Dijon Mustard: Brings subtle heat and depth; yellow mustard is a simple fallback.
- White Wine Vinegar: Helps the egg whites set when poaching and adds subtle acidity; lemon juice can be used instead.
- Lemon Juice: Brightens the hollandaise and balances the richness.
- Salt and Black Pepper: Essential seasoning tailored to your taste.
- Cayenne Pepper: Adds a gentle kick; omit for a milder sauce.
- Garlic Powder: Enhances flavor; fresh minced garlic works beautifully too.
- Prepared Gravy: The signature poutine touch; béchamel or mushroom sauce provide exciting alternatives.
How to Make Breakfast Poutine with Crispy Hash Browns, Poached Eggs, and Hollandaise Sauce Recipe
Step 1: Bake the Hash Browns
Preheat your oven to 400°F (200°C) and spread the frozen hash browns evenly on a baking sheet. Baking them for about 20 minutes ensures they develop that satisfying golden crunch that’s essential for this dish.
Step 2: Cook the Bacon
While the hash browns bake, heat olive oil in a skillet over medium heat. Lay in your bacon strips and cook them until crispy, around 6 to 8 minutes. Once perfectly crisp, crumble the bacon into bite-sized pieces that provide a smoky crunch in every bite.
Step 3: Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of white wine vinegar, which helps the eggs hold their shape. Lower the eggs carefully into the water and poach for 3 to 4 minutes until the whites are set but the yolks remain gloriously runny.
Step 4: Make the Hollandaise Sauce
Using a double boiler, whisk together egg yolks, Dijon mustard, and white wine vinegar until smooth. Slowly drizzle in melted unsalted butter while whisking continuously to create a thick, creamy sauce. Finish by stirring in fresh lemon juice, a pinch of cayenne pepper, and seasoning with salt, black pepper, and garlic powder for that perfect tangy richness.
Step 5: Assemble the Breakfast Poutine
Start with a base of crispy baked hash browns on each plate. Top generously with the poached eggs, followed by a mix of cheddar and mozzarella cheese. Pour over a hearty drizzle of prepared gravy, then spoon the warm hollandaise sauce on top. Finally, sprinkle the crunchy bacon bits for a delightful salty contrast that ties everything together.
How to Serve Breakfast Poutine with Crispy Hash Browns, Poached Eggs, and Hollandaise Sauce Recipe
Garnishes
Fresh herbs like chopped chives, parsley, or even a sprinkle of paprika can add a lovely pop of color and a fresh note that brightens the hearty flavors, elevating the dish’s presentation and taste.
Side Dishes
Serve with a crisp green salad or lightly dressed arugula to balance the richness. A side of roasted tomatoes or sautéed mushrooms can also complement the savory elements and add a vegetable boost for a well-rounded meal.
Creative Ways to Present
For a fun twist, build individual servings in small cast iron skillets or ramekins to keep everything warm and visually impressive. You can also stack the ingredients like a tower or serve the hollandaise sauce on the side for guests who love to customize their experience.
Make Ahead and Storage
Storing Leftovers
Keep leftover components such as hash browns, bacon, and gravy stored separately in airtight containers in the refrigerator for up to 3 days. This prevents sogginess and allows you to reassemble fresh when ready to enjoy again.
Freezing
You can freeze cooked hash browns and bacon, but poached eggs and hollandaise sauce don’t freeze well due to their delicate textures. Freeze the hash browns and bacon in airtight bags for up to one month for later use.
Reheating
Reheat hash browns and bacon in a hot oven or skillet to restore crispiness. Gently warm the gravy on the stove, and if needed, whisk hollandaise sauce over a double boiler to revive its silky texture without scrambling the eggs.
FAQs
Can I make the hollandaise sauce ahead of time?
Yes, you can prepare hollandaise sauce ahead, but it’s best served fresh. If making in advance, keep it warm over a double boiler and whisk occasionally to maintain its smooth texture.
What if I don’t have frozen hash browns?
Homemade hash browns work wonderfully. Simply grate fresh potatoes, squeeze out excess moisture, season, and bake or pan-fry until crisp for even better texture and flavor.
Is there a vegetarian version of this Breakfast Poutine with Crispy Hash Browns, Poached Eggs, and Hollandaise Sauce Recipe?
Absolutely! Omit the bacon and swap gravy for a mushroom or vegetarian-style sauce, and you’ve got a satisfying meat-free version that still captures all the indulgence.
How do I ensure poached eggs come out perfect?
Use fresh eggs and simmer the water gently with a splash of vinegar. Lower eggs slowly and cook just until the whites set but yolks remain runny, around 3 to 4 minutes. Time and technique are key!
Can I use bottled hollandaise sauce instead of making it from scratch?
While homemade hollandaise elevates the dish with fresh flavor, store-bought varieties can work in a pinch and still deliver creamy goodness, making it a great shortcut for busy mornings.
Final Thoughts
This Breakfast Poutine with Crispy Hash Browns, Poached Eggs, and Hollandaise Sauce Recipe is truly a celebration of breakfast flavors and textures all in one beautiful, comforting dish. Whether you’re treating yourself on a lazy weekend or impressing brunch guests, it’s a guaranteed crowd-pleaser that keeps everyone coming back for more. Give it a try and watch your mornings transform into a delicious, indulgent ritual.
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Breakfast Poutine with Crispy Hash Browns, Poached Eggs, and Hollandaise Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Canadian-inspired
Description
This Breakfast Poutine with Hollandaise Sauce is a delightful twist on the classic Canadian dish, combining crispy baked hash browns, crispy bacon, poached eggs, melted cheddar and mozzarella cheese, hearty gravy, and a rich, creamy homemade hollandaise sauce. Perfect for a savory, indulgent breakfast or brunch for two.
Ingredients
Hash Browns & Bacon
- 1 bag Frozen Hash Browns (Homemade is a delightful alternative.)
- 2 tablespoons Olive Oil (Can substitute with vegetable oil.)
- 4 slices Bacon (Can substitute with turkey bacon or chicken sausage.)
Eggs
- 4 large Eggs (Poached for creaminess.)
Cheese
- 1 cup Cheddar Cheese (Can try Monterey Jack or pepper jack.)
- 1 cup Mozzarella Cheese (Feta can be used for a tangier twist.)
Hollandaise Sauce
- 1/2 cup Unsalted Butter (Melted but not browned.)
- 3 large Egg Yolks (Whisk gently to avoid scrambling.)
- 1 tablespoon Dijon Mustard (Yellow mustard works as a simple substitute.)
- 1 tablespoon White Wine Vinegar (Can swap with lemon juice.)
- 1 tablespoon Lemon Juice (Fresh lemon juice is best.)
- To taste Salt and Black Pepper (Adjust according to your taste.)
- 1/4 teaspoon Cayenne Pepper (Omit for milder sauce.)
- 1/2 teaspoon Garlic Powder (Fresh minced garlic can enhance flavor.)
Additional
- 1 cup Prepared Gravy (Experiment with béchamel or mushroom sauce.)
Instructions
- Preheat and Bake Hash Browns: Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a baking sheet and bake for about 20 minutes until they become golden brown and crispy.
- Cook the Bacon: While the hash browns bake, heat olive oil in a skillet over medium heat. Add the bacon slices and cook them for 6-8 minutes or until crisp. Once cooked, crumble the bacon into bite-sized pieces and set aside.
- Poach the Eggs: Bring a pot of water to a gentle simmer and add a splash of white wine vinegar. Carefully lower the eggs one at a time into the simmering water. Poach each egg for 3-4 minutes until the whites are fully set but the yolks remain runny. Remove with a slotted spoon and set aside.
- Prepare the Hollandaise Sauce: Using a double boiler, whisk together the egg yolks, Dijon mustard, and white wine vinegar. Slowly drizzle in the melted unsalted butter while whisking continuously to prevent curdling, until the sauce thickens and becomes smooth. Stir in the fresh lemon juice, cayenne pepper, garlic powder, and season with salt and black pepper to taste.
- Assemble the Poutine: On individual plates, layer the baked crispy hash browns as the base. Top generously with the poached eggs, then sprinkle with shredded cheddar and mozzarella cheeses. Drizzle the prepared gravy over the cheese and eggs, followed by a generous pour of the warm hollandaise sauce. Finally, sprinkle the crumbled crispy bacon on top as a flavorful garnish.
Notes
- You can substitute the bacon with turkey bacon or chicken sausage for a leaner protein option.
- For cheese variations, Monterey Jack or pepper jack can replace cheddar, and feta offers a tangier alternative to mozzarella.
- If you prefer a milder hollandaise, omit the cayenne pepper.
- Homemade hash browns can be used instead of frozen for a fresher taste.
- Prepared gravy can be swapped for béchamel or mushroom sauce for different flavor profiles.
- Ensure that the butter is melted but not browned to achieve a smooth hollandaise sauce.
- Poaching eggs requires gentle simmering water and vinegar to help set the whites quickly.
