Description
Enjoy a decadent breakfast twist with this Breakfast Poutine topped with a rich and creamy hollandaise sauce. Crispy baked hash browns form the base, layered with melted cheddar and mozzarella cheeses, savory gravy, perfectly poached eggs, and crispy bacon all finished with a luscious homemade hollandaise sauce for a breakfast experience that’s both indulgent and satisfying.
Ingredients
Scale
Base
- 1 bag Frozen Hash Browns (Homemade is a delightful alternative)
- 2 tablespoons Olive Oil (Can substitute with vegetable oil)
- 1 cup Prepared Gravy (Experiment with béchamel or mushroom sauce)
Cheese
- 1 cup Cheddar Cheese (Can try Monterey Jack or pepper jack)
- 1 cup Mozzarella Cheese (Feta can be used for a tangier twist)
Bacon
- 4 slices Bacon (Can substitute with turkey bacon or chicken sausage)
Eggs
- 4 large Eggs (Poached for creaminess)
- 3 large Egg Yolks (For hollandaise sauce)
Hollandaise Sauce
- 1/2 cup Unsalted Butter (Melted but not browned)
- 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)
- Salt and Black Pepper to taste (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
- Preheat and bake hash browns: Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a baking sheet and bake for 20 minutes, until golden and crispy, forming a crunchy base for the poutine.
- Cook bacon: Heat olive oil in a skillet over medium heat. Add the bacon slices and cook until crispy, about 6-8 minutes. Remove and crumble into bite-sized pieces to garnish the dish.
- Poach eggs: Bring a pot of water to a simmer and add a splash of white wine vinegar. Carefully lower the eggs into the simmering water and poach for 3-4 minutes until the whites are set and yolks remain runny. Remove with a slotted spoon and set aside.
- Make hollandaise sauce: Set up a double boiler and whisk together egg yolks, Dijon mustard, and vinegar gently to avoid scrambling. Gradually drizzle in melted unsalted butter while whisking continuously until the sauce thickens. Stir in lemon juice, cayenne pepper, garlic powder, and season with salt and black pepper to taste.
- Assemble the poutine: On individual plates, layer the baked hash browns, then top generously with poached eggs followed by cheddar and mozzarella cheeses. Drizzle the prepared gravy over the layers, pour warm hollandaise sauce on top, and finish by sprinkling the crispy bacon pieces.
Notes
- You can substitute frozen hash browns with homemade shredded potatoes for a fresher taste.
- For a tangier cheese option, replace mozzarella with feta cheese.
- Turkey bacon or chicken sausage are great lower-fat alternatives to traditional bacon.
- If you prefer a milder hollandaise sauce, omit the cayenne pepper.
- To enhance hollandaise flavor, freshly minced garlic can be added instead of garlic powder.
- Try swapping the prepared gravy with béchamel or mushroom sauce for a different flavor profile.
