Description
Enjoy a decadent Breakfast Poutine topped with creamy poached eggs, crispy bacon, melted cheeses, and a rich homemade hollandaise sauce. This comforting dish combines the crispiness of baked hash browns with savory gravy and a luscious buttery sauce for the ultimate indulgence.
Ingredients
Scale
Hash Browns & 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 & Cheese
- 4 large Eggs (Poached for creaminess)
- 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)
Other
- 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 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 Hollandaise Sauce: In 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 pepper.
- Assemble Breakfast Poutine: On individual plates, layer the baked hash browns. Top them generously with the poached eggs, followed by cheddar and mozzarella cheeses and a hearty drizzle of prepared gravy. Finish off with the warmed hollandaise sauce and sprinkle the crispy bacon on top.
Notes
- Homemade hash browns can be used instead of frozen for a fresher taste.
- Substitute bacon with turkey bacon or chicken sausage for a leaner option.
- Adjust the cayenne pepper quantity in the hollandaise sauce to control the spice level.
- Fresh lemon juice enhances the flavor of the hollandaise better than bottled.
- Gravy can be replaced with béchamel or mushroom sauce for a different flavor profile.
- Use a gentle whisking method for the hollandaise to avoid scrambling the egg yolks.
- Poached eggs should have runny yolks for the best texture.
