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
Scale
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.
