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Breakfast Poutine with Hollandaise Sauce

Breakfast Poutine with Hollandaise Sauce

Delight in this Breakfast Poutine with Hollandaise Sauce, a perfect indulgent dish for weekend mornings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Canadian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Frozen Hash Browns Feel free to substitute with homemade hash browns.
  • 4 large Eggs Consider duck eggs for a gourmet upgrade.
  • 2 tablespoons Butter Olive oil can be used as a dairy-free option.
  • 2 tablespoons Olive Oil Any neutral oil can work too.
  • 6 slices Bacon Replace with turkey bacon or crispy tempeh for a vegetarian option.
For the Cheesy Goodness
  • 1 cup Cheddar Cheese (shredded) Other options include Monterey Jack or pepper jack.
  • 1 cup Mozzarella Cheese (shredded) Substitute with any cheese that melts well.
For the Saucy Finish
  • 1 cup Prepared Gravy Opt for vegetarian gravy if meat-free.
  • 1 tablespoon White Wine Vinegar Apple cider vinegar is a great substitute.
  • 1 tablespoon Lemon Juice Adds zesty acidity.
  • 1/2 cup Unsalted Butter Avoid margarine for best flavor.
  • 3 large Egg Yolks Cannot substitute without changing the sauce.
  • 1 tablespoon Dijon Mustard Yellow mustard can work in a pinch.
  • 1/4 teaspoon Cayenne Pepper Omit if milder sauce is preferred.
  • 1/2 teaspoon Garlic Powder Fresh garlic is a wonderful alternative.
Seasonings
  • 1 teaspoon Salt Essential for enhancing flavors.
  • 1/2 teaspoon Pepper Adjust to personal taste.

Equipment

  • Baking Sheet
  • Skillet
  • Heatproof bowl
  • pot
  • Slotted spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Spread frozen hash browns on a baking sheet in a single layer and bake for 20 minutes, flipping halfway through.
  2. While the hash browns bake, heat a skillet over medium-high heat and add olive oil. Cook the bacon for about 6–8 minutes or until crispy.
  3. In the same skillet, lower the heat and add a small amount of water to an additional pot, bringing it to a gentle simmer. Crack the eggs into the water and poach until the whites are firm and yolks remain runny, about 3–4 minutes.
  4. To prepare the hollandaise, whisk together egg yolks, Dijon mustard, and white wine vinegar in a heatproof bowl over simmering water. Gradually add melted unsalted butter while whisking until thickened.
  5. On each plate, layer crispy hash browns, top with crumbled bacon, and then poached eggs. Sprinkle with cheddar and mozzarella cheese.
  6. Drizzle hollandaise sauce over the assembled plates and serve hot.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 300mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 4mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove or microwave, adding water if needed.

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