Description
Discover a decadent twist on a breakfast classic with this Breakfast Poutine topped with rich Hollandaise Sauce. Crispy baked hash browns, savory bacon, creamy poached eggs, melted cheese, and warm gravy combine for a deliciously indulgent morning meal perfect for brunch or a special breakfast treat.
Ingredients
Scale
Hash Browns & Bacon
- 1 bag Frozen Hash Browns (Homemade is a delightful alternative.)
- 2 tablespoons Olive Oil (Can substitute with vegetable oil.)
- 4 slices Bacon (Can substitute with turkey bacon or chicken sausage.)
Eggs
- 4 large Eggs (Poached for creaminess.)
Cheeses
- 1 cup Cheddar Cheese (Can try Monterey Jack or pepper jack.)
- 1 cup Mozzarella Cheese (Feta can be used for a tangier twist.)
Hollandaise Sauce
- 1/2 cup Unsalted Butter (Melted but not browned.)
- 3 large Egg Yolks (Whisk gently to avoid scrambling.)
- 1 tablespoon Dijon Mustard (Yellow mustard works as a simple substitute.)
- 1 tablespoon White Wine Vinegar (Can swap with lemon juice.)
- 1 tablespoon Lemon Juice (Fresh lemon juice is best.)
- to taste Salt and Black Pepper (Adjust according to your taste.)
- 1/4 teaspoon Cayenne Pepper (Omit for milder sauce.)
- 1/2 teaspoon Garlic Powder (Fresh minced garlic can enhance flavor.)
Other
- 1 cup Prepared Gravy (Experiment with béchamel or mushroom sauce.)
Instructions
- Preheat and Bake Hash Browns: Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a baking sheet and bake for 20 minutes, until they are golden and crispy.
- Cook Bacon: Heat olive oil in a skillet over medium heat. Add your bacon and cook until it’s crispy, which should take about 6-8 minutes. Once done, crumble it into bite-sized pieces.
- Poach Eggs: In a pot, bring water to a simmer and add a splash of white wine vinegar. Gently lower the eggs into the simmering water, poaching them for 3-4 minutes until the whites are set and the yolks are runny. Remove and set aside.
- Prepare Hollandaise Sauce: In a double boiler, whisk together the egg yolks, Dijon mustard, and vinegar. Gradually drizzle in melted unsalted butter while whisking continuously until the sauce thickens. Stir in lemon juice, a pinch of cayenne, garlic powder, and season with salt and pepper to taste.
- Assemble the Poutine: On individual plates, layer the baked hash browns. Top them generously with the poached eggs, followed by cheddar and mozzarella cheese. Drizzle a hearty amount of prepared gravy over the top.
- Finish with Hollandaise and Bacon: Spoon the warm hollandaise sauce over the assembled poutine and sprinkle the crispy bacon pieces on top. Serve immediately for the best texture and flavor.
Notes
- You can make homemade hash browns by grating potatoes and frying or baking them.
- Turkey bacon or chicken sausage are great alternatives for a lighter protein option.
- Adjust the cayenne pepper in the hollandaise to control the spice level.
- Use fresh lemon juice for the best flavor in the hollandaise sauce.
- Try different types of gravy such as mushroom or béchamel for creative variations.
- Serve immediately as the dish tastes best when hot and fresh.
