Introduction

Start your day with a decadent twist on a classic comfort dish: Ultimate Breakfast Poutine topped with creamy Hollandaise sauce. Crispy hash browns, savory beef bacon, melted cheeses, and perfectly poached eggs come together for a rich and satisfying breakfast treat.

A white plate holds a stack of golden brown fries at the bottom, topped with a layer of melted yellow cheese sauce that drips over the sides. Above the cheese, there is a bright sunny-side-up egg with a shiny, smooth, orange yolk sitting in the middle. Crispy strips of reddish-brown bacon are spread on top of the egg. The entire dish is garnished with small green chopped chives scattered over the bacon, egg, and cheese. The plate sits on a white marbled surface with a soft focus on neutral background objects. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups Frozen Hash Browns
2 tablespoons Olive Oil
1 teaspoon Salt
1 teaspoon Black Pepper
6 slices Beef Bacon
1 cup Shredded Cheddar Cheese
1 cup Shredded Mozzarella Cheese
1 cup Gravy
4 large Eggs
1/2 cup Unsalted Butter, melted and warm (for Hollandaise)
3 large Egg Yolks (for Hollandaise)
1 tablespoon Dijon Mustard (for Hollandaise)
1 tablespoon Apple Cider Vinegar (for Hollandaise)
1 tablespoon Lemon Juice (for Hollandaise)
1/4 teaspoon Cayenne Pepper (for Hollandaise)
Fresh chives or parsley, chopped, for garnish

Instructions

Step 1: Preheat the oven to 425°F (220°C). Toss the frozen hash browns with olive oil, salt, and black pepper. Spread them evenly on a baking sheet and bake for 20-30 minutes, flipping halfway through, until they are golden and crispy.
Step 2: While the hash browns cook, place beef bacon slices on a foil-lined baking sheet. Bake at 400-425°F (200-220°C) for 15-20 minutes until crispy to your liking. Crumble the bacon and set it aside.
Step 3: Prepare a double boiler by simmering water in a pot and placing a heatproof bowl over it. Whisk together egg yolks, Dijon mustard, apple cider vinegar, and lemon juice in the bowl until the mixture thickens and becomes pale, about 3-5 minutes. Remove from heat.
Step 4: Slowly drizzle in the warm melted butter while continuously whisking until the Hollandaise sauce is thick and glossy. Stir in cayenne pepper and season with salt to taste. Keep the sauce warm.
Step 5: Fill a wide, shallow pot with 3-4 inches of water and add 1 tablespoon of white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for 3-4 minutes for runny yolks. Remove carefully with a slotted spoon and drain on paper towels.
Step 6: Divide the hot hash browns among individual plates. Top each with shredded cheddar and mozzarella cheese. Ladle warm gravy generously over the cheese.
Step 7: Spoon the Hollandaise sauce over the gravy. Arrange the crumbled beef bacon and place one or two poached eggs on top. Garnish with fresh chives or parsley and serve immediately.

Tips & Variations

Use turkey bacon or crispy sausage as a substitution for beef bacon to suit your taste or dietary needs.
For extra richness, add a splash of hot sauce to the gravy or Hollandaise sauce.
Make the Hollandaise sauce in advance and keep it warm in a thermos to save time during serving.
If you prefer a vegetarian version, replace the beef bacon with sautéed mushrooms or roasted vegetables.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat hash browns and gravy in the oven or microwave until hot, but poached eggs and Hollandaise sauce are best made fresh to maintain texture and flavor.

How to Serve

This dish is served on a white plate placed on a white marbled surface. The bottom layer is made of golden brown crispy fries arranged loosely. On top of the fries, there is a layer of melted white shredded cheese. Above the cheese, two poached eggs with smooth, shiny, and soft white bases cover the center area, topped with bright yellow, creamy hollandaise sauce flowing over the fries and cheese. Scattered around the egg and sauce are small pieces of crispy, reddish-brown bacon. The dish is finished with a sprinkle of finely chopped green chives and a light dusting of black pepper on the sauce. In the background, there is a white cup filled with coffee. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can grate fresh potatoes, dry them thoroughly, and bake them following the same steps for a fresher texture and taste. Just be sure to remove excess moisture to ensure crispiness.

How do I know when my Hollandaise sauce is done?

The sauce should thicken and become pale in color while whisking over the double boiler. It will have a smooth, glossy texture and coat the back of a spoon. Avoid overheating to prevent it from curdling.