Description
Enjoy a decadent twist on a classic breakfast with this Breakfast Poutine topped with creamy hollandaise sauce. Crispy baked hash browns are layered with poached eggs, melted cheeses, savory gravy, and crispy bacon, then finished with a rich, tangy homemade hollandaise. Perfect for a weekend brunch or special morning treat, this dish combines comforting flavors with elegant preparation.
Ingredients
Scale
Main Ingredients
- 1 bag Frozen Hash Browns (Homemade is a delightful alternative)
- 2 tablespoons Olive Oil (Can substitute with vegetable oil)
- 4 large Eggs (Poached for creaminess)
- 4 slices Bacon (Can substitute with turkey bacon or chicken sausage)
- 1 cup Cheddar Cheese (Can try Monterey Jack or pepper jack)
- 1 cup Mozzarella Cheese (Feta can be used for a tangier twist)
- 1 cup Prepared Gravy (Experiment with béchamel or mushroom sauce)
Hollandaise Sauce Ingredients
- 1/2 cup Unsalted Butter (Melted but not browned)
- 3 large Egg Yolks (Whisk gently to avoid scrambling)
- 1 tablespoon Dijon Mustard (Yellow mustard works as a simple substitute)
- 1 tablespoon White Wine Vinegar (Can swap with lemon juice)
- 1 tablespoon Lemon Juice (Fresh lemon juice is best)
- To taste Salt and Black Pepper (Adjust according to your taste)
- 1/4 teaspoon Cayenne Pepper (Omit for milder sauce)
- 1/2 teaspoon Garlic Powder (Fresh minced garlic can enhance flavor)
Instructions
- Bake Hash Browns: Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a baking sheet and bake for about 20 minutes, until they are golden and crispy on the edges.
- Cook Bacon: Heat olive oil in a skillet over medium heat. Add the bacon slices and cook until crispy, about 6-8 minutes. Once done, transfer to a paper towel to drain and crumble into bite-sized pieces.
- Poach Eggs: Bring a pot of water to a gentle simmer and add a splash of white wine vinegar. Carefully lower the eggs one at a time into the water and poach for 3-4 minutes until the whites are set but yolks remain runny. Remove eggs with a slotted spoon and set aside.
- Prepare Hollandaise Sauce: In a double boiler, whisk together the egg yolks, Dijon mustard, and white wine vinegar until combined and slightly thickened. Slowly drizzle in the melted unsalted butter while whisking continuously to emulsify and thicken the sauce. Stir in fresh lemon juice, cayenne pepper, garlic powder, and season with salt and black pepper to taste.
- Assemble the Breakfast Poutine: On individual plates, layer the baked hash browns. Add the poached eggs on top, then sprinkle with cheddar and mozzarella cheeses. Drizzle generously with prepared gravy, then spoon warm hollandaise sauce over everything. Finish with the crumbled crispy bacon scattered on top.
Notes
- For a healthier option, substitute turkey bacon or chicken sausage for regular bacon.
- Homemade hash browns can be used instead of frozen for a fresher taste.
- If you don’t have white wine vinegar, lemon juice works well as a substitute in the hollandaise sauce and poaching water.
- Adjust the cayenne pepper according to your spice preference or omit for a mild sauce.
- Make sure to whisk the hollandaise sauce continuously to avoid scrambling the egg yolks.
- The poached eggs can be cooked ahead and gently reheated before serving.
