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Ultimate Breakfast Poutine with Velvety Hollandaise

Ultimate Breakfast Poutine with Velvety Hollandaise Bliss

Discover the Ultimate Breakfast Poutine with Velvety Hollandaise, a delightful blend of crispy hash browns, savory beef bacon, and rich sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Browns
  • 20 oz Frozen Hash Browns Choose crispy hash browns for the perfect base
  • 2 tbsp Olive Oil Adds the ideal crispiness and flavor
  • 1 tsp Salt Essential for enhancing all the flavors; adjust to your taste
  • 1 tsp Black Pepper Optional for those who like a little heat
For the Toppings
  • 8 oz Beef Bacon Offers a rich crunch; turkey bacon or sausage works well as alternatives
  • 1 cup Shredded Cheddar Cheese Melts beautifully for creaminess
  • 1 cup Shredded Mozzarella Cheese This adds delightful stringiness
  • 1 cup Gravy For the best taste, use homemade
For the Hollandaise Sauce
  • 3 Large Eggs Poached for perfect runny yolk
  • 1 cup Unsalted Butter Key for making a creamy hollandaise
  • 3 Large Egg Yolks Vital for hollandaise thickness
  • 1 tbsp Dijon Mustard Adds a tasteful tang
  • 1 tbsp Apple Cider Vinegar Introduces acidity
  • 1 tbsp Lemon Juice Brightens the dish
  • 1 pinch Cayenne Pepper Just a hint adds warmth
For Garnish
  • 2 tbsp Fresh Chives or Parsley Adds freshness and a touch of color

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Saucepan
  • heatproof bowl
  • Pot
  • Slotted spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C). Toss frozen hash browns with olive oil, salt, and pepper, then bake for 20-30 minutes until crispy.
  2. Preheat another baking sheet in the oven at 400-425°F (200-220°C). Arrange beef bacon strips and bake for 15-20 minutes until crispy.
  3. In a saucepan, whisk together egg yolks, Dijon mustard, apple cider vinegar, and lemon juice in a heatproof bowl over simmering water. Gradually whisk in melted butter until silky. Stir in cayenne.
  4. Bring water to a gentle simmer in a pot. Poach cracked eggs for 3-4 minutes until whites are firm and yolks are runny. Remove with a slotted spoon.
  5. Assemble by layering hash browns, sprinkling cheeses, pouring gravy, topping with bacon, hollandaise, and a poached egg. Garnish with chives or parsley.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 3mg

Notes

Crispy hash browns are key for a successful dish. Adjust hollandaise temperature to avoid curdling.

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