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Breakfast Poutine with Hollandaise Sauce

Savory Breakfast Poutine with Creamy Hollandaise Sauce Delight

Elevate your mornings with this Hearty Breakfast Poutine with Creamy Hollandaise Sauce, a customizable comfort food delight.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 plates
Course: Breakfast
Cuisine: Canadian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Browns
  • 4 cups Frozen Hash Browns Homemade versions add flavor
  • 2 tablespoons Olive Oil Can substitute with another cooking oil
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper Customize based on heat preference
For the Eggs
  • 4 Large Eggs Great for poaching or scrambling
  • 4 slices Bacon Can substitute with turkey bacon or chicken sausage
For the Cheese
  • 1 cup Cheddar Cheese (shredded) Can substitute with Monterey Jack or gouda
  • 1 cup Mozzarella Cheese (shredded) Experiment with other melting cheeses
For the Gravy & Sauce
  • 1 cup Gravy Use homemade or store-bought
  • 1/2 cup Unsalted Butter Can switch to salted butter
  • 1 tablespoon Dijon Mustard Can try yellow mustard as an alternative
  • 1 tablespoon White Wine Vinegar Can substitute with lemon juice
  • 1 tablespoon Lemon Juice Fresh juice preferred
  • 1/4 teaspoon Cayenne Pepper Optional for added spice
  • 1/2 teaspoon Garlic Powder Fresh garlic can be substituted

Equipment

  • Oven
  • large skillet
  • Parchment paper
  • Double boiler

Method
 

Step-by-Step Instructions
  1. Preheat oven to 400°F (200°C). Spread frozen hash browns on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and black pepper. Bake for 20 minutes, flipping halfway through until golden brown and crispy.
  2. In a large skillet, add a splash of olive oil and fry sliced bacon for 6–8 minutes or until crispy. Remove bacon, crumble, and set aside, leaving the fat in the skillet.
  3. In the same skillet, add unsalted butter over medium heat. Crack in large eggs and cook sunny-side up for 3–4 minutes. Season lightly with salt and pepper and keep warm.
  4. For hollandaise, set up a double boiler. Whisk egg yolks, Dijon mustard, and white wine vinegar until thick (about 5 minutes). Slowly whisk in melted butter until creamy. Stir in lemon juice, cayenne pepper, and garlic powder.
  5. To assemble, layer crispy hash browns on a platter, top with warm cooked eggs, sprinkle with cheddar and mozzarella cheese, pour on gravy, add crumbled bacon, and drizzle with hollandaise sauce.

Nutrition

Serving: 1plateCalories: 620kcalCarbohydrates: 45gProtein: 35gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 350mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 400mgIron: 3mg

Notes

For the best results, keep the hollandaise sauce warm and reheat components as needed.

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