Go Back
–+ servings
Ultimate Breakfast Poutine with Creamy Hollandaise Sauce

Indulge in Ultimate Breakfast Poutine with Creamy Hollandaise Sauce

Experience the Ultimate Breakfast Poutine with Creamy Hollandaise Sauce, a luxurious brunch that combines crispy hash browns, savory beef bacon, and rich gravy.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast
Cuisine: Canadian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Browns
  • 1 bag Frozen Hash Browns The essential crispy base for your Ultimate Breakfast Poutine.
  • 2 tablespoons Olive Oil Ensures a rich and crispy texture when baked.
  • 1 teaspoon Salt Enhances the flavors of the dish throughout.
  • 1 teaspoon Black Pepper Adds warmth and complexity to seasonings.
For the Toppings
  • 8 ounces Beef Bacon Provides a smoky, savory depth.
  • 1 cup Shredded Cheddar Cheese Offers a creamy and sharp flavor.
  • 1 cup Shredded Mozzarella Cheese Adds a gooey texture.
  • 1 cup Gravy An essential pour to keep the dish traditional.
  • 4 large Eggs Perfect for poaching.
For the Hollandaise Sauce
  • 1 stick Unsalted Butter Gives the sauce a silky texture.
  • 3 large Egg Yolks Acts as a thickener.
  • 1 tablespoon Dijon Mustard Introduces a pleasant tanginess.
  • 1 tablespoon Apple Cider Vinegar Adds acidity to cut through the creamy sauce.
  • 1 tablespoon Lemon Juice Brightens the sauce flavor.
  • 1 pinch Cayenne Pepper Gives the sauce a hint of heat.
For the Garnish
  • 2 tablespoons Fresh Chives or Parsley Adds a pop of color and freshness.

Equipment

  • Oven
  • baking dish
  • Foil-covered Baking Sheet
  • pot
  • heatproof bowl
  • whisk
  • slotted spoon

Method
 

Directions
  1. Preheat your oven to 425°F (220°C). Toss frozen hash browns with olive oil, salt, and black pepper. Spread in a single layer and bake for 20-30 minutes until golden and crispy.
  2. Line a foil-covered baking sheet with beef bacon. Preheat your oven to 400-425°F (200-220°C) and bake for 15-20 minutes until crispy.
  3. Set up a double boiler. Whisk egg yolks, Dijon mustard, apple cider vinegar, and lemon juice. Once thickened, slowly drizzle in melted butter, whisking constantly until thick and glossy.
  4. In a medium pot, heat water and a splash of vinegar. Poach eggs for 3-4 minutes until whites are set but yolks remain runny.
  5. On a plate, layer crispy hash browns, sprinkle with cheddar and mozzarella, ladle hot gravy, dollop Hollandaise, add crumbled bacon, and top with poached eggs.
  6. Serve immediately for the best experience.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 45gProtein: 30gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 5mgCalcium: 400mgIron: 3mg

Notes

Ensure the hash browns are evenly spread for optimal crispiness. Whisk continuously when adding butter to prevent separation in the Hollandaise sauce. Use the freshest eggs for poaching.

Tried this recipe?

Let us know how it was!