Description
Savor a decadent Breakfast Poutine featuring crispy baked hash browns topped with poached eggs, melty cheddar and mozzarella cheeses, rich gravy, and a luscious homemade hollandaise sauce, finished with crispy bacon for a perfect balance of flavors and textures in each bite.
Ingredients
Scale
Hash Browns and Bacon
- 1 bag Frozen Hash Browns (Homemade is a delightful alternative.)
- 2 tablespoons Olive Oil (Can substitute with vegetable oil.)
- 4 slices Bacon (Can substitute with turkey bacon or chicken sausage.)
Eggs
- 4 large Eggs (Poached for creaminess.)
Cheeses
- 1 cup Cheddar Cheese (Can try Monterey Jack or pepper jack.)
- 1 cup Mozzarella Cheese (Feta can be used for a tangier twist.)
Hollandaise Sauce
- 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.)
Additional
- 1 cup Prepared Gravy (Experiment with béchamel or mushroom sauce.)
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 they are golden and crispy.
- Cook Bacon: Heat olive oil in a skillet over medium heat. Add your bacon and cook until it’s crispy, which should take about 6-8 minutes. Once done, crumble it into bite-sized pieces.
- Poach the Eggs: In a pot, bring water to a simmer and add a splash of white wine vinegar. Gently lower the eggs into the simmering water, poaching them for 3-4 minutes until the whites are set and the yolks are runny. Remove and set aside.
- Make the Hollandaise Sauce: Using a double boiler, whisk together the egg yolks, Dijon mustard, and vinegar. Gradually drizzle in melted unsalted butter while whisking continuously until the sauce thickens. Stir in lemon juice, a pinch of cayenne, garlic powder, and season with salt and black pepper to taste.
- Assemble the Breakfast Poutine: On individual plates, layer the baked hash browns. Top them generously with the poached eggs, followed by cheddar and mozzarella cheese. Add a hearty drizzle of prepared gravy.
- Add Hollandaise and Bacon: Finish off with the warmed hollandaise sauce poured over the top and sprinkle the crispy bacon pieces to garnish. Serve immediately for best enjoyment.
Notes
- Homemade hash browns can be used instead of frozen for a fresher taste.
- Turkey bacon or chicken sausage are excellent substitutes for traditional bacon for a lighter option.
- For a tangier cheese variation, substitute mozzarella with feta.
- Yellow mustard can be used in place of Dijon mustard for a milder flavor in the hollandaise.
- Omit cayenne pepper in the sauce if you prefer a milder spice level.
- Adding fresh minced garlic instead of garlic powder can intensify the flavor of the hollandaise.
- Béchamel or mushroom gravy can be used as alternate gravy options based on preference.
- Ensure the butter used for hollandaise is melted but not browned to maintain a smooth sauce texture.
