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Breakfast Poutine with Hollandaise Sauce

Delicious Breakfast Poutine with Hollandaise Sauce Bliss

Elevate your breakfast with this indulgent Breakfast Poutine with Hollandaise Sauce, featuring crispy hash browns, cheesy goodness, and perfectly poached eggs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 bag Frozen Hash Browns Fresh potatoes can be cut into fries or cubes for a homemade touch.
  • 4 large Eggs Consider egg whites for a lighter twist.
  • 6 slices Bacon Swap for turkey bacon or tempeh for a vegetarian alternative.
For the Cheeses
  • 1 cup Cheddar Cheese (shredded) Gouda or Monterey Jack can serve as tasty substitutes.
  • 1 cup Mozzarella Cheese (shredded) Fontina or Gruyère can also be used.
For the Sauce
  • 1 stick Unsalted Butter Margarine can do in a pinch.
  • 1 tbsp Dijon Mustard Feel free to replace it with a milder mustard.
  • 1 tbsp Lemon Juice Vinegar is a good substitute if you're out of lemons.
  • 1 pinch Cayenne Pepper Paprika is a suitable option for a milder taste.
  • 1 tsp Garlic Powder Minced fresh garlic can be used for a bolder taste.
For Assembly
  • 1 cup Prepared Gravy Opt for vegetarian gravy for a meat-free version.
  • to taste Salt Essential seasoning.
  • to taste Black Pepper Essential seasoning.
  • 1 tbsp White Wine Vinegar Apple cider vinegar is an effective alternative.

Equipment

  • Oven
  • Skillet
  • pot
  • Heatproof bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and spread the frozen hash browns on a baking sheet. Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
  2. In a skillet over medium heat, add diced bacon and cook until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate and crumble into bite-sized pieces.
  3. Bring a pot of water to a gentle simmer and add a splash of white wine vinegar. Crack each egg into a small bowl and gently slide into the water, poaching for 3-4 minutes.
  4. In a heatproof bowl over simmering water, whisk together egg yolks, Dijon mustard, and lemon juice until thickened. Gradually drizzle in melted unsalted butter while whisking until creamy. Stir in cayenne pepper and garlic powder.
  5. On each plate, layer the crispy hash browns, topped with poached eggs. Sprinkle cheddar and mozzarella cheese over the eggs, allowing warmth to melt the cheese. Drizzle with prepared gravy, topping with crumbled bacon and hollandaise sauce.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 25gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 8mgCalcium: 400mgIron: 3mg

Notes

Store leftover breakfast poutine in an airtight container in the fridge for up to 3 days. You can freeze components separately for up to 2 months.

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