Description

Enjoy a decadent twist on breakfast with this Breakfast Poutine topped with a rich and creamy hollandaise sauce. Crispy baked hash browns serve as the base, layered with melted cheddar and mozzarella cheeses, tender poached eggs, savory bacon pieces, and a flavorful gravy drizzle. The luscious homemade hollandaise adds a delightful buttery tang, making this dish an indulgent morning treat perfect for brunch or special occasions.

Ingredients

Scale

Hash Browns and Proteins

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)
4 large Eggs (Poached for creaminess)

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)

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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, until they are golden and crispy.
Cook Bacon: Heat olive oil in a skillet over medium heat. Add your bacon and cook until it’s crispy, which should take about 6-8 minutes. Once done, crumble it into bite-sized pieces.
Poach Eggs: In a pot, bring water to a simmer and add a splash of white wine vinegar. Gently lower the eggs into the simmering water, poaching them for 3-4 minutes until the whites are set and the yolks are runny. Remove and set aside.
Prepare Hollandaise Sauce: In a double boiler, whisk together the egg yolks, Dijon mustard, and vinegar. Gradually drizzle in melted unsalted butter while whisking continuously until the sauce thickens. Stir in lemon juice, a pinch of cayenne, garlic powder, and season with salt and pepper to taste.
Assemble the Poutine: On individual plates, layer the baked hash browns. Top them generously with the poached eggs, followed by cheddar and mozzarella cheese. Drizzle the prepared gravy over the cheese and finish off by adding the warmed hollandaise sauce. Sprinkle the crispy bacon pieces on top to complete the dish.

Notes

You can substitute the bacon with turkey bacon or chicken sausage for a lighter protein option.
For a tangier flavor, use feta cheese instead of mozzarella or cheddar.
If you don’t have white wine vinegar, lemon juice works as a great alternative in the hollandaise sauce.
Make sure the butter is melted but not browned to maintain a smooth sauce texture.
Use fresh lemon juice for the best taste in the hollandaise sauce.
For milder sauce, omit the cayenne pepper.
Experiment with different types of gravy like béchamel or mushroom sauce for varied flavors.
Poach eggs carefully to keep the yolks runny and whites set.
Leftover hash browns can be reheated in oven to regain crispiness.