Description
This Ultimate Breakfast Poutine with Creamy Hollandaise Sauce is a decadent twist on the classic Canadian dish. Crispy baked hash browns are layered with savory shredded cheddar and mozzarella cheeses, smothered in rich gravy, and topped with perfectly poached eggs, crumbled beef bacon, and a luscious homemade hollandaise sauce. Finished with fresh chives or parsley, this indulgent breakfast is a satisfying combination of textures and flavors ideal for a special morning treat or brunch gathering.
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 and 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
Instructions
- Prepare Hash Browns: Preheat your oven to 425°F (220°C). Toss frozen hash browns with olive oil, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer and bake for 20-30 minutes, flipping halfway through, until they are golden and crispy. Alternatively, you can pan-fry the hash browns until crisp if you prefer.
- Cook Beef Bacon: While the hash browns are baking, lay the beef bacon slices on a foil-lined baking sheet. Place in the oven set at 400-425°F (200-220°C) and bake for 15-20 minutes or until they reach your desired level of crispiness. Once done, crumble the bacon and set it aside for assembly.
- Make Hollandaise Sauce: Set up a double boiler by placing a heatproof bowl over simmering water. Whisk together the egg yolks, Dijon mustard, apple cider vinegar, and lemon juice in the bowl vigorously until the mixture is thickened and pale, about 3-5 minutes. Remove from heat, then slowly drizzle in the warm melted butter while continuously whisking to create a thick and glossy sauce. Stir in cayenne pepper and season with salt to taste. Keep the sauce warm until ready to serve.
- Poach Eggs: Fill a wide, shallow pot with 3-4 inches of water and add 1 tablespoon of white vinegar. Bring the water to a gentle simmer. Crack each egg into a small bowl, then gently slide each egg into the simmering water. Poach the eggs for 3-4 minutes to achieve a perfectly runny yolk. Remove them carefully with a slotted spoon and let drain on paper towels to remove excess water.
- Assemble Poutine: Divide the hot, crispy hash browns among four individual serving dishes. Top each portion with shredded cheddar and mozzarella cheeses, then ladle the hot gravy generously over the cheese to melt it slightly. Spoon the creamy hollandaise sauce over the gravy. Arrange crumbled beef bacon and place one or two freshly poached eggs on top of each serving. Garnish with freshly chopped chives or parsley, and serve immediately for the best flavor and texture.
Notes
- Use unsalted butter for controlling the salt level in the hollandaise sauce.
- Foil-lined baking sheets make clean-up easier and prevent bacon from sticking.
- Poaching eggs in water with vinegar helps the whites coagulate better around the yolk.
- Flip hash browns halfway through baking for even crispiness.
- Serve immediately to enjoy the cheese melting properly and eggs at their best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Canadian
Keywords: breakfast poutine, hollandaise sauce, hash browns, poached eggs, beef bacon, Canadian breakfast, savory brunch
