Ultimate Breakfast Poutine with Creamy Hollandaise Sauce Recipe
This Ultimate Breakfast Poutine combines crispy baked hash browns, savory beef bacon, melted cheddar and mozzarella cheeses, and rich gravy, all topped with perfectly poached eggs and a creamy, tangy homemade hollandaise sauce. Garnished with fresh herbs, this indulgent breakfast dish offers a decadent twist on traditional poutine that’s perfect for a weekend brunch or special morning treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Canadian
Ingredients
Scale
Hash Browns and Bacon
- 4 cups Frozen Hash Browns
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 6 slices Beef Bacon
Cheese and Gravy
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Mozzarella Cheese
- 1 cup Gravy
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
Poached Eggs and Garnish
- 4 large Eggs
- Fresh chives or parsley, chopped, for garnish
Instructions
- Bake Hash Browns: Preheat your oven to 425°F (220°C). Toss the frozen hash browns with olive oil, salt, and black pepper until well coated. Spread them evenly on a baking sheet and bake for 20-30 minutes, flipping halfway through to ensure both sides become golden and crispy.
- Cook Beef Bacon: While the hash browns bake, place the beef bacon slices on a foil-lined baking sheet. Bake at 400-425°F (200-220°C) for 15-20 minutes until the bacon reaches your preferred level of crispiness. Once cooked, crumble the bacon and set it aside for serving.
- Prepare Hollandaise Sauce: Set up a double boiler by placing a heatproof bowl over simmering water, making sure the bowl doesn’t touch the water. Whisk together the egg yolks, Dijon mustard, apple cider vinegar, and lemon juice until the mixture thickens and turns pale, about 3-5 minutes. Remove from the heat, then slowly drizzle in the warm melted butter while continuously whisking until the sauce becomes thick and glossy. Stir in cayenne pepper and season with salt to taste.
- Poach Eggs: Fill a wide, shallow pot with 3-4 inches of water and add 1 tablespoon white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide each egg into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove eggs with a slotted spoon and drain on paper towels.
- Assemble the Breakfast Poutine: Divide the hot baked hash browns among serving plates. Sprinkle shredded cheddar and mozzarella cheeses evenly over the hash browns. Ladle warm gravy generously over the cheese to melt it slightly. Spoon the creamy hollandaise sauce over the top, then arrange the crumbled beef bacon and one or two poached eggs per serving. Garnish with chopped fresh chives or parsley and serve immediately while warm.
Notes
- For crispier hash browns, make sure they are spread in a single layer on the baking sheet and flipped halfway through baking.
- Beef bacon tends to shrink when cooked—baking ensures an even cook without extra grease.
- When making hollandaise sauce, keep the heat gentle to avoid scrambling the egg yolks.
- Use fresh eggs for best poaching results; older eggs may not hold their shape as well.
- Serve this dish immediately to enjoy the contrast of textures and flavors at their best.
Keywords: Breakfast Poutine, Hash Browns, Hollandaise Sauce, Poached Eggs, Beef Bacon, Brunch Recipe, Cheesy Gravy
