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
Scale
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.
