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–+ servings
Breakfast Poutine With Hollandaise

Mouthwatering Breakfast Poutine With Hollandaise Bliss

Savor the richness of Breakfast Poutine with Hollandaise, featuring crispy hash browns and golden eggs in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 plates
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Poutine Base
  • 2 cups Frozen Hash Browns may use homemade for a flavor boost
  • 2 tablespoons Olive Oil or your favorite cooking oil
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Black Pepper customize based on heat tolerance
  • 4 large Large Eggs can be poached or scrambled
For the Meaty Component
  • 4 slices Bacon can use turkey bacon or chicken sausage
For the Cheesy Delight
  • 1 cup Cheddar Cheese (shredded) substitute with Monterey Jack or Gouda
  • 1 cup Mozzarella Cheese (shredded) other melting cheeses work too
For the Gravy
  • 1 cup Gravy use homemade or store-bought
For the Hollandaise Sauce
  • 1/2 cup Unsalted Butter adjust salt if using salted butter
  • 3 large Egg Yolks non-dairy substitutes may work
  • 1 tablespoon Dijon Mustard experiment with other types of mustard
  • 1 tablespoon White Wine Vinegar can substitute with lemon juice
  • 1 tablespoon Lemon Juice fresh is best
  • 1/4 teaspoon Cayenne Pepper optional for heat
  • 1/2 teaspoon Garlic Powder fresh garlic is a great substitute

Equipment

  • oven
  • skillet
  • baking sheet
  • Heatproof Bowl
  • whisk

Method
 

Step-by-Step Instructions for Breakfast Poutine With Hollandaise
  1. Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a parchment-lined baking sheet, drizzle with olive oil and season with salt and black pepper. Bake for 20 minutes, flipping halfway through.
  2. While the hash browns bake, heat olive oil in a skillet over medium heat. Add chopped bacon and sauté for 6-8 minutes until crispy. Crumble and set aside.
  3. In the same skillet, melt unsalted butter over medium-low heat. Crack the large eggs into the skillet, cooking sunny-side up for 3-4 minutes until whites are set but yolks remain runny. Keep warm.
  4. In a heatproof bowl over simmering water, whisk together egg yolks, Dijon mustard, and white wine vinegar for 2 minutes until thickened. Gradually add melted butter, whisking continuously until smooth. Finish with lemon juice, cayenne pepper, and garlic powder.
  5. On a large plate, layer crispy hash browns, top with sunny-side-up eggs, crumbled bacon, shredded cheddar, mozzarella, and drizzle warm gravy.
  6. Pour hollandaise sauce over the assembled poutine and serve immediately to enjoy the rich flavors.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 40gProtein: 25gFat: 45gSaturated Fat: 20gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 300mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 900IUVitamin C: 3mgCalcium: 300mgIron: 2mg

Notes

Serve immediately for best results, keeping hash browns crispy and cheeses melted.

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