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Breakfast Poutine with Hollandaise Sauce

Indulge in Breakfast Poutine with Luxurious Hollandaise Sauce

A delightful twist on classic poutine, this Breakfast Poutine with Hollandaise Sauce transforms your mornings into an indulgent experience.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 plates
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Browns
  • 16 oz Frozen Hash Browns A crispy foundation for your poutine; freshly grated potatoes can be used but require extra prep.
  • 1 tbsp Olive Oil Enhances flavor while cooking the hash browns.
  • 2 tbsp Butter Adds richness and aids in browning.
For the Eggs
  • 4 large Eggs Provide protein and richness; poach them for a runny yolk or scramble as preferred.
  • 1 tbsp White Wine Vinegar Helps poached eggs hold their shape.
For the Toppings
  • 4 slices Bacon Offers crispy touch; feel free to use turkey bacon or vegetarian alternatives.
  • ½ cup Cheddar Cheese Sharp flavor; opt for sharp cheddar for depth of flavor.
  • ½ cup Mozzarella Cheese Delivers a creamy, melty texture.
For the Gravy
  • 2 cups Prepared Gravy Adds richness; homemade can enhance flavor further.
  • 1 tsp Salt Essential for amplifying flavors.
  • ½ tsp Black Pepper Essential for amplifying flavors.
For the Hollandaise Sauce
  • ¾ cup Unsalted Butter Main fat for the sauce; must be warm when added to egg yolks.
  • 4 large Egg Yolks Rich base for hollandaise sauce.
  • 1 tbsp Dijon Mustard Adds delightful tang to the hollandaise.
  • 1 tbsp Lemon Juice Brightens up the sauce, balancing its richness.
  • ¼ tsp Cayenne Pepper Provides a subtle hint of heat.
  • ¼ tsp Garlic Powder Enhances the overall flavor complexity.

Equipment

  • Oven
  • Skillet
  • Pot
  • Double Boiler
  • baking sheet
  • Slotted spoon
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a baking sheet. Bake for 20 minutes until golden and crispy, flipping halfway through.
  2. While the hash browns bake, heat a skillet over medium heat and add the bacon strips. Cook for 6-8 minutes until crispy and golden. Crumble into pieces.
  3. In a pot, bring water to a gentle simmer and stir in the white wine vinegar. Carefully crack in the large eggs, poaching for 3-4 minutes. Remove with a slotted spoon.
  4. Set up a double boiler. Whisk egg yolks, Dijon mustard, and white wine vinegar until pale. Gradually drizzle in melted butter while whisking until the sauce thickens. Stir in lemon juice, cayenne, and garlic powder.
  5. Layer crispy baked hash browns on each plate, drizzle with prepared gravy, and place the poached eggs on top. Add shredded cheeses and crumbled bacon.
  6. Drizzle warm hollandaise sauce over the assembled Breakfast Poutine. Serve immediately.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 45gProtein: 28gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 400mgSodium: 1200mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 3mg

Notes

Enjoy customizing your Breakfast Poutine with your favorite toppings.

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