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–+ servings
Breakfast Poutine with Creamy Hollandaise Sauce

Savory Breakfast Poutine with Creamy Hollandaise Sauce Magic

Delight your mornings with this Breakfast Poutine featuring Creamy Hollandaise Sauce, a customizable comfort food recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Browns
  • 20 oz Frozen Hash Browns Homemade grated potatoes work wonders too!
  • 2 tbsp Olive Oil Can substitute with canola or vegetable oil.
  • 1 tsp Salt Adjust to taste.
  • 1 tsp Black Pepper Freshly cracked is best.
For the Toppings
  • 8 oz Beef Bacon Turkey bacon or breakfast sausage are great alternatives.
  • 1 cup Shredded Cheddar Cheese Swap for Gouda or Monterey Jack if desired.
  • 1 cup Shredded Mozzarella Cheese Consider a four-cheese blend if you like.
  • 1 cup Gravy Store-bought is quick, homemade is a treat.
  • 4 large Large Eggs Organic or free-range yield the best flavor.
For the Hollandaise Sauce
  • 1 cup Unsalted Butter Keep warm for easier incorporation.
  • 4 large Egg Yolks Fresh is best for optimal taste.
  • 1 tbsp Dijon Mustard Optional ingredient.
  • 1 tbsp Apple Cider Vinegar Adds tangy depth.
  • 1 tbsp Lemon Juice Optional lemon zest can enhance flavor.
  • 1/4 tsp Cayenne Pepper Omit if you prefer a milder sauce.
For Garnish
  • 1 tbsp Fresh Chives or Parsley Use your favorite fresh herbs for the best finish!

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • double boiler
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Toss the frozen hash browns with olive oil, salt, and pepper. Spread on a baking sheet and bake for 20-30 minutes.
  2. Cook the beef bacon on a foil-lined baking sheet in the oven at 400-425°F (200-220°C) for 15-20 minutes until crispy, then crumble.
  3. Set up a double boiler. Whisk egg yolks, Dijon mustard, apple cider vinegar, and lemon juice for 3-5 minutes. Slowly drizzle in warm melted butter.
  4. Poach the eggs in gently simmering water with vinegar for 3-4 minutes. Transfer with a slotted spoon.
  5. Assemble by layering hash browns, crumbled beef bacon, gravy, cheddar, mozzarella, Hollandaise, and a poached egg. Garnish with herbs.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 20mgIron: 15mg

Notes

Store leftover Breakfast Poutine in an airtight container for up to 2 days. Components can be frozen but store separately. Reheat in the oven for the best texture.

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