Description

This Breakfast Poutine with Hollandaise Sauce Bliss combines crispy baked hash browns, poached eggs, savory bacon, and melty cheeses, all topped with a rich homemade hollandaise sauce and a drizzle of gravy. It’s an indulgent morning treat that skillfully blends classic breakfast flavors with a Canadian favorite, offering a satisfying, hearty dish perfect for brunch or a special breakfast.

Ingredients

Scale

Hash Browns

1 bag Frozen Hash Browns (Homemade is a delightful alternative)
2 tablespoons Olive Oil (Can substitute with vegetable oil)

Eggs and Bacon

4 large Eggs (Poached for creaminess)
4 slices Bacon (Can substitute with turkey bacon or chicken sausage)

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)

Other

1 cup Prepared Gravy (Experiment with béchamel or mushroom sauce)

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Instructions

Preheat Oven 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 crispy, about 6-8 minutes. Once done, crumble into bite-sized pieces and set aside.
Poach Eggs: Bring a pot of water to a simmer and add a splash of white wine vinegar. Gently lower the eggs into the simmering water and poach for 3-4 minutes until the whites are set and yolks remain runny. Remove and set aside carefully.
Prepare Hollandaise Sauce: Set up a double boiler. Whisk together the egg yolks, Dijon mustard, and white wine vinegar. Gradually drizzle in the 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 evenly. Top them generously with poached eggs, followed by shredded cheddar and mozzarella cheeses. Drizzle a hearty amount of prepared gravy over the top.
Finish and Serve: Spoon the warm hollandaise sauce over the layered ingredients and sprinkle the crumbled crispy bacon on top. Serve immediately for the best flavor and texture.

Notes

For a tangier cheese variation, substitute mozzarella with feta cheese.
If you prefer milder hollandaise sauce, omit the cayenne pepper.
Homemade hash browns can be used instead of frozen for a fresher taste.
Vegetarian options: substitute bacon with vegetarian bacon or omit altogether.
For a richer gravy, try béchamel or mushroom sauce instead of traditional gravy.
Ensure the butter is melted but not browned for the hollandaise to prevent curdling.