Go Back
–+ servings
Breakfast Poutine with Creamy Hollandaise Sauce

Savory Breakfast Poutine with Creamy Hollandaise Bliss

This Breakfast Poutine with Creamy Hollandaise Sauce is a comforting and customizable dish that elevates your morning meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 plates
Course: Breakfast
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Browns
  • 1 bag Frozen Hash Browns Fresh potatoes can be used but require longer cooking time.
  • 2 tablespoons Olive Oil Can substitute with any high smoke point oil.
  • 1 teaspoon Salt Adjust according to your taste preferences.
  • 1 teaspoon Black Pepper Optional based on preference.
For the Toppings
  • 8 slices Beef Bacon Can substitute with breakfast sausage or turkey bacon.
  • 1 cup Shredded Cheddar Cheese Shredded mozzarella can be swapped for a milder taste.
  • 1 cup Shredded Mozzarella Cheese Melts beautifully for creamy effect.
  • 1 cup Gravy Use store-bought or homemade.
  • 4 large Eggs Poaching is recommended for runny yolk.
For the Creamy Hollandaise Sauce
  • 1/2 cup Unsalted Butter Ensure it's warm for proper emulsification.
  • 3 large Egg Yolks
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Apple Cider Vinegar White vinegar is an alternative.
  • 1 tablespoon Lemon Juice Lime juice is a substitute.
  • 1/4 teaspoon Cayenne Pepper Optional, adjust to taste.
For Garnishing
  • 1/4 cup Fresh Chives or Parsley Adds color and freshness.

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • double boiler
  • slotted spoon
  • medium pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Combine frozen hash browns with olive oil, salt, and black pepper in a mixing bowl. Spread evenly on a baking sheet and bake for 20-30 minutes, flipping halfway through until golden and crispy.
  2. While the hash browns bake, prepare the beef bacon by laying strips on a foil-lined baking sheet, baking at 400°F (200°C) for 15-20 minutes until crispy. Crumble and set aside.
  3. Set up a double boiler over low heat. Whisk together egg yolks, Dijon mustard, apple cider vinegar, and lemon juice in a bowl until thick and light. Gradually whisk in warm melted unsalted butter until glossy. Stir in cayenne pepper.
  4. Bring water to a gentle simmer in a pot and add a splash of vinegar. Crack eggs into small bowls and slide into simmering water, poaching for 3-4 minutes until whites are set. Remove with a slotted spoon.
  5. To assemble, divide hash browns among plates. Layer with shredded cheddar and mozzarella, pour gravy on top, add poached eggs, drizzle with Hollandaise, and sprinkle with crumbled bacon and fresh herbs. Serve immediately.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 40gProtein: 25gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 275mgSodium: 950mgPotassium: 650mgFiber: 3gSugar: 1gVitamin A: 1000IUVitamin C: 2mgCalcium: 350mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Components should be kept separate to maintain crispness.

Tried this recipe?

Let us know how it was!