Description

Start your day with a decadent twist on classic comfort food by making Breakfast Poutine topped with a rich, creamy hollandaise sauce. This recipe combines crispy baked hash browns, savory bacon, poached eggs, melted cheddar and mozzarella cheeses, and a delicious gravy, all elevated with a luscious homemade hollandaise sauce. Perfect for a special brunch or indulgent breakfast, it offers a delightful balance of textures and flavors.

Ingredients

Scale

Hash Browns

1 bag Frozen Hash Browns (Homemade is a delightful alternative)
2 tablespoons Olive Oil (Can substitute with vegetable oil)

Eggs and Bacon

4 large Eggs (Poached for creaminess)
4 slices Bacon (Can substitute with turkey bacon or chicken sausage)

Cheese

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)

Additional

1 cup Prepared Gravy (Experiment with béchamel or mushroom sauce)

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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 become golden brown and crispy on top, ensuring a crunchy base for your poutine.
Cook Bacon: Heat olive oil in a skillet over medium heat. Add the bacon slices and cook for about 6-8 minutes until they are crispy. Once cooked, remove from the skillet and crumble into bite-sized pieces, ready to add texture and flavor to the dish.
Poach Eggs: Bring a pot of water to a gentle simmer and add a splash of white wine vinegar to help the eggs hold their shape. Carefully lower the eggs into the simmering water and poach for 3-4 minutes until the whites are set and the yolks remain runny. Remove eggs with a slotted spoon and set aside.
Prepare Hollandaise Sauce: Using a double boiler, whisk together the egg yolks, Dijon mustard, and white wine vinegar gently to avoid scrambling. Gradually drizzle in melted unsalted butter while continuously whisking until the sauce thickens and becomes silky smooth. Stir in fresh lemon juice, cayenne pepper, garlic powder, and season with salt and black pepper to taste.
Assemble the Poutine: On individual serving plates, arrange a layer of baked crispy hash browns as the base. Top generously with the poached eggs, then sprinkle the cheddar and mozzarella cheeses over the top, allowing them to melt slightly from the warmth. Add a hearty drizzle of prepared gravy over the layered ingredients.
Finish With Hollandaise and Bacon: Spoon warm hollandaise sauce over the entire dish to add a luscious, velvety element. Finally, sprinkle the crumbled crispy bacon on top for a savory, crunchy finish. Serve immediately for the best flavor and texture experience.

Notes

For a vegetarian version, substitute bacon with sautéed mushrooms or vegetarian sausage.
Homemade hash browns add a fresher taste but frozen work well for convenience.
Adjust cayenne pepper to control the spiciness of the hollandaise sauce.
Use fresh lemon juice in hollandaise for the best flavor; bottled lemon juice can alter the taste.
Ensure the hollandaise is whisked continuously to prevent curdling and scrambling of egg yolks.
Alternative gravies like béchamel or mushroom sauce can offer unique flavor twists.
Poached eggs should have runny yolks to complement the richness of the dish.