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Ultimate Breakfast Poutine with Creamy Hollandaise Sauce Recipe

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★★★★★

4.5 from 391 reviews

Indulge in the Ultimate Breakfast Poutine featuring crispy hash browns, savory beef bacon, a rich gravy, melted cheddar and mozzarella cheeses, perfectly poached eggs, all generously topped with a velvety homemade creamy Hollandaise sauce. This hearty dish combines classic poutine elements with a luxurious breakfast twist, perfect for a weekend brunch or special occasion.

Ingredients

Scale

Hash Browns

  • 4 cups Frozen Hash Browns
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper

Beef Bacon

  • 6 slices Beef Bacon

Cheese & Gravy

  • 1 cup Shredded Cheddar Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1 cup Gravy

Poached Eggs

  • 4 large Eggs

Hollandaise Sauce

  • 1/2 cup Unsalted Butter, melted and warm
  • 3 large Egg Yolks
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Lemon Juice
  • 1/4 teaspoon Cayenne Pepper

Garnish

  • Fresh chives or parsley, chopped, for garnish

Instructions

  1. Prepare Hash Browns: Preheat your oven to 425°F (220°C). Toss the frozen hash browns in olive oil, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer. Bake for 20 to 30 minutes, flipping halfway through, until they are golden brown and crispy. Alternatively, you can pan-fry them until crisp if preferred.
  2. Cook Beef Bacon: While the hash browns bake, arrange beef bacon slices on a foil-lined baking sheet. Bake in the oven at 400-425°F (200-220°C) for 15 to 20 minutes, or until they reach your desired level of crispiness. Once cooked, crumble the bacon into small pieces and set aside.
  3. Make Hollandaise Sauce: Set up a double boiler by placing a heatproof bowl over simmering water, ensuring the bottom of the bowl does not touch the water. Whisk together egg yolks, Dijon mustard, apple cider vinegar, and lemon juice continuously over the heat for 3 to 5 minutes until the mixture thickens and lightens in color. Remove the bowl from heat and slowly drizzle in the warm melted butter while whisking constantly until the sauce is thick, smooth, and glossy. Stir in cayenne pepper and season with salt to taste. Keep warm until serving.
  4. Poach Eggs: Fill a wide, shallow pot with 3 to 4 inches of water and add 1 tablespoon of white vinegar. Bring the water to a gentle simmer. Crack each egg into a small bowl or cup, then gently slide the eggs one by one into the simmering water. Poach for 3 to 4 minutes to achieve perfectly runny yolks. Use a slotted spoon to carefully remove the eggs and drain on paper towels.
  5. Assemble Poutine: Divide the hot, crispy hash browns evenly among four plates or serving dishes. Sprinkle shredded cheddar and mozzarella cheese over the top. Ladle hot gravy generously over the cheese, allowing it to melt slightly. Spoon the creamy Hollandaise sauce over the gravy. Then arrange crumbled beef bacon and one or two freshly poached eggs atop each portion. Garnish with chopped fresh chives or parsley and serve immediately for the best flavor and texture.

Notes

  • You can pan-fry hash browns instead of baking if you prefer a stovetop method.
  • Keep Hollandaise sauce warm over a double boiler to prevent it from thickening too much or separating.
  • Use fresh eggs for the best poaching results and clear whites.
  • Feel free to substitute beef bacon with turkey bacon or pork bacon if preferred.
  • Serve immediately after assembly to enjoy crispy hash browns and runny poached eggs.

Keywords: breakfast poutine, hash browns, hollandaise sauce, poached eggs, beef bacon, brunch recipe, Canadian breakfast

Find it online: https://lucabites.com/ultimate-breakfast-poutine-with-creamy-hollandaise-sauce-recipe/