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Ultimate Breakfast Poutine with Creamy Hollandaise Sauce

Ultimate Breakfast Poutine with Creamy Hollandaise Heaven

Experience the Ultimate Breakfast Poutine with Creamy Hollandaise Sauce, a delightful combination of crispy hash browns, cheese curds, and savory toppings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Browns
  • 1 bag Frozen Hash Browns Fresh grated potatoes are a great homemade alternative.
  • 2 tablespoons Olive Oil Can be substituted with vegetable or canola oil.
  • 1 teaspoon Salt Adjust as needed if watching sodium intake.
  • 1/2 teaspoon Black Pepper Can be omitted for a milder profile.
For the Toppings
  • 8 slices Beef Bacon Breakfast sausage or turkey bacon are excellent substitutes.
  • 1 cup Shredded Cheddar Cheese Try Monterey Jack or Gruyère for a delightful change.
  • 1 cup Shredded Mozzarella Cheese Provolone is a tasty alternative.
  • 1 cup Gravy Homemade is best for richness.
  • 4 large Large Eggs Consider egg alternatives for lower-cholesterol choice.
For the Hollandaise Sauce
  • 1 cup Unsalted Butter Vegan butter is a perfect dairy-free option.
  • 3 fresh Egg Yolks No direct substitute for richness.
  • 1 tablespoon Dijon Mustard Yellow mustard can be used in a pinch.
  • 1 tablespoon Apple Cider Vinegar White wine vinegar works as well.
  • 1 tablespoon Lemon Juice Lime juice can provide a refreshing zest.
  • 1/4 teaspoon Cayenne Pepper Skip if keeping flavor milder.
  • 2 tablespoons Fresh Chives or Parsley Scallions or cilantro are great alternatives.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • double boiler
  • Slotted spoon

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C).
  2. Toss frozen hash browns in a mixing bowl with olive oil, salt, and black pepper. Spread them on a baking sheet and bake for 20-30 minutes until golden brown and crispy.
  3. Arrange beef bacon on another baking sheet and bake at 400-425°F (200-220°C) for 15-20 minutes until crispy. Crumble and set aside.
  4. In a double boiler, whisk egg yolks, Dijon mustard, apple cider vinegar, and lemon juice until thickened. Gradually add melted unsalted butter while whisking and sprinkle cayenne pepper for spice.
  5. Poach your eggs in gently simmering water mixed with vinegar for 3-4 minutes. Remove and drain on paper towels.
  6. On each plate, layer crispy hash browns, sprinkle with cheddar and mozzarella cheese, spoon warm gravy, drizzle with hollandaise, add crumbled bacon, and place poached eggs on top. Garnish with fresh chives or parsley.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

For a zesty twist, sprinkle a few red pepper flakes over your finished dish. Store leftover poutine in an airtight container for up to 3 days. Freeze components separately for up to 2 months.

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