If you have been searching for a dish that perfectly marries the comfort of a classic Canadian poutine with the indulgent flair of brunch, look no further. This Breakfast Poutine with Hollandaise Sauce Recipe brings together golden, crispy hash browns, melty cheese, rich gravy, and velvety hollandaise sauce topped with crispy bacon and poached eggs, creating a harmonious explosion of flavors and textures that will brighten any morning. Whether it’s a weekend treat or a special occasion, this recipe effortlessly elevates your breakfast game.
Ingredients You’ll Need
Gathering the ingredients for this dish is refreshingly simple, yet each component plays an essential role in shaping the final taste and texture. From the crunchy base to the luscious sauce, every item contributes a unique note to this symphony of flavors.
- Frozen Hash Browns: Perfectly crispy when baked, but homemade adds a delightful personal touch.
- Olive Oil: Ensures even cooking and adds a subtle richness; vegetable oil works well too.
- Large Eggs: Poaching creates a creamy center that contrasts beautifully with the crispy elements.
- Bacon: Crispy and savory, with turkey bacon or chicken sausage as tasty alternatives.
- Cheddar Cheese: Melts wonderfully and delivers that classic sharpness; Monterey Jack or pepper jack add fun variations.
- Mozzarella Cheese: Adds gooey creaminess, or swap for feta if you prefer a tangy twist.
- Unsalted Butter: Essential for the hollandaise, melted gently to achieve perfect sauce texture.
- Egg Yolks: Whisked gently for the smoothest, richest hollandaise sauce.
- Dijon Mustard: Adds subtle heat and depth; yellow mustard can work if needed.
- White Wine Vinegar: Brightens the sauce and helps with emulsification; lemon juice is a worthy substitute.
- Lemon Juice: Freshly squeezed for that signature zesty finish in the hollandaise.
- Salt and Black Pepper: Vital for seasoning to your personal taste.
- Cayenne Pepper: Gives a gentle kick without overwhelming; omit if you prefer milder flavors.
- Garlic Powder: Adds a subtle, savory warmth; fresh garlic can deepen this effect.
- Prepared Gravy: The heart of poutine, adding richness; béchamel or mushroom sauce can be exciting alternatives.
How to Make Breakfast Poutine with Hollandaise Sauce Recipe
Step 1: Bake the Hash Browns
Begin by preheating your oven to 400°F (200°C). Spread the frozen hash browns evenly on a baking sheet to ensure each piece crisps up beautifully. After about 20 minutes, they should be golden and irresistibly crunchy, providing the perfect base for all the toppings to come.
Step 2: Cook the Bacon
While your hash browns bake, heat olive oil in a skillet over medium heat. Add the bacon and cook it until crispy, usually 6 to 8 minutes. Once perfectly done, crumble it into bite-sized pieces for a satisfying crunchy texture and smoky depth that complements the dish.
Step 3: Poach the Eggs
Next, bring a pot of water to a gentle simmer and add a splash of white wine vinegar. This vinegar helps the egg whites firm up beautifully around the yolks. Gently lower the eggs into the simmering water, poaching for 3 to 4 minutes. The goal is velvety whites enveloping luscious, runny yolks — pure breakfast bliss.
Step 4: Prepare the Hollandaise Sauce
Use a double boiler to gently whisk together egg yolks, Dijon mustard, and vinegar. Slowly drizzle in the melted unsalted butter while whisking continuously. This slow emulsification creates a gloriously thick and creamy sauce. Stir in fresh lemon juice, a pinch of cayenne, salt, and pepper to balance and brighten the flavors.
Step 5: Assemble the Breakfast Poutine
On each plate, layer the golden hash browns, generously add a mound of shredded cheddar and mozzarella cheese, and pour over a hearty drizzle of warm prepared gravy. Nestle the poached eggs on top, then lavish the entire creation with the velvety hollandaise sauce. Finish by sprinkling the crispy bacon pieces for a perfect crunch and smoky burst.
How to Serve Breakfast Poutine with Hollandaise Sauce Recipe
Garnishes
Fresh herbs like chives or parsley add a lovely pop of color and fresh flavor that cuts through the richness. A light sprinkle of smoked paprika can bring smoky warmth that harmonizes beautifully with both the bacon and hollandaise.
Side Dishes
This indulgent breakfast stands well on its own, but pairing it with a crisp green salad or roasted seasonal vegetables offers a refreshing balance. For an extra touch, consider fresh fruit or a citrusy salsa to brighten the palate.
Creative Ways to Present
Serve this dish in individual ramekins for a cozy, personal touch or stack it as a towering plated masterpiece to impress brunch guests. Drizzle hollandaise in a decorative swirl and sprinkle bacon carefully for visual appeal that invites eager first bites.
Make Ahead and Storage
Storing Leftovers
Leftover breakfast poutine can be refrigerated in an airtight container for up to two days. To preserve freshness, keep the hollandaise sauce separate as it does not reheat well when combined.
Freezing
This dish is best enjoyed fresh, but you can freeze cooked hash browns and bacon separately for future use. Avoid freezing the whole assembled dish since the hollandaise and poached eggs lose their texture upon thawing.
Reheating
Reheat hash browns and bacon in a hot skillet or oven to regain crispness. Warm the gravy gently on the stove. Hollandaise sauce should be gently reheated in a double boiler with slow whisking to prevent separation. Poached eggs are best freshly made but can be briefly warmed in simmering water.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Absolutely! Freshly grated potatoes will add extra freshness and allow you to control the crispiness. Just be sure to squeeze out excess moisture before cooking for the best crunchy texture.
Is there a vegetarian version of this Breakfast Poutine with Hollandaise Sauce Recipe?
Yes! You can skip the bacon or replace it with plant-based bacon alternatives or sautéed mushrooms, which add an earthy savoriness that pairs well with the cheese and hollandaise.
How do I know when the hollandaise sauce is done?
The sauce should be thick enough to coat the back of a spoon and have a smooth, creamy texture without lumps. If it looks grainy or broken, whisk it over low heat gently to bring it back together.
Can this recipe be made gluten-free?
Definitely. Just be sure to use gluten-free gravy or substitute with a homemade roux-free sauce like mushroom gravy made with cornstarch or arrowroot for thickening.
What’s the best way to poach eggs to get perfect yolks?
Use fresh eggs and simmer water rather than a rolling boil. Adding vinegar helps the whites set quickly. Gently slide the eggs in and time for about 3 to 4 minutes for runny yolks. Practice makes perfect, so don’t be discouraged if the first batch needs a little tweaking!
Final Thoughts
This Breakfast Poutine with Hollandaise Sauce Recipe is a joyous celebration of textures, flavors, and comfort all on one plate. It’s a showstopper that feels like a hug from your favorite brunch spot, right in your own kitchen. I can’t wait for you to try it and see how this luscious combination transforms your morning into something truly special.
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Breakfast Poutine with Hollandaise Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Canadian
Description
This Breakfast Poutine with Hollandaise Sauce Bliss combines crispy baked hash browns, poached eggs, savory bacon, melted cheeses, and rich gravy, all topped with a velvety homemade hollandaise sauce. Perfect for a decadent brunch, this recipe offers a delightful twist on classic poutine with creamy textures and bold flavors.
Ingredients
Hash Browns
- 1 bag Frozen Hash Browns (Homemade is a delightful alternative)
- 2 tablespoons Olive Oil (Can substitute with vegetable oil)
Eggs and Bacon
- 4 large Eggs (Poached for creaminess)
- 4 slices Bacon (Can substitute with turkey bacon or chicken sausage)
Cheeses
- 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 20 minutes, or until they become golden and crispy, providing the perfect crispy base for your poutine.
- Cook Bacon: Heat olive oil in a skillet over medium heat. Add the bacon slices and cook until they are crispy, which takes approximately 6 to 8 minutes. Once cooked, crumble the bacon into bite-sized pieces for topping.
- Poach Eggs: Bring a pot of water to a gentle simmer and add a splash of white wine vinegar to help the eggs hold their shape. Carefully lower the eggs into the simmering water and poach for 3 to 4 minutes until the whites are set but the yolks remain runny. Remove the eggs using a slotted spoon and set aside.
- Prepare 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 continuously whisking until the sauce thickens to a creamy consistency. Stir in fresh lemon juice, a pinch of cayenne pepper, garlic powder, and season with salt and black pepper to taste.
- Assemble the Poutine: On individual serving plates, layer the crispy baked hash browns evenly. Top with the poached eggs, then sprinkle the cheddar and mozzarella cheeses evenly over them. Generously drizzle the prepared gravy on top, followed by the warm hollandaise sauce. Finally, sprinkle the crispy bacon pieces over everything for a savory crunch.
Notes
- For a vegetarian version, skip bacon and use vegetarian gravy.
- Use fresh homemade hash browns for a more natural texture and flavor.
- If you prefer a spicier hollandaise, increase the cayenne pepper slightly.
- Poaching eggs with white wine vinegar helps keep the egg whites tight and neat.
- Use fresh lemon juice in hollandaise for the best flavor instead of bottled juice.
- Gravy alternatives such as béchamel or mushroom sauce can provide unique flavor profiles.
