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Breakfast Poutine with Hollandaise Sauce Recipe

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★★★★★

4.6 from 79 reviews

A decadent breakfast twist on the classic Canadian poutine, featuring crispy baked hash browns, melty cheddar and mozzarella cheeses, savory bacon, perfectly cooked eggs, rich gravy, and a luxurious homemade hollandaise sauce drizzle.

Ingredients

Scale

For the Hash Brown Base

  • 4 cups Frozen Hash Browns (homemade hash browns can be used for extra flavor)
  • 2 tablespoons Olive Oil (can be swapped for another cooking oil)
  • 1 teaspoon Salt (adjust to your liking)
  • 1 teaspoon Black Pepper (personalize based on heat preference)

For the Toppings

  • 4 large Eggs (can be poached or scrambled)
  • 6 slices Bacon (consider turkey bacon or chicken sausage as alternatives)
  • 1 cup Cheddar Cheese, shredded (substitute with Monterey Jack or gouda)
  • 1 cup Mozzarella Cheese, shredded (other melting cheeses can be used)
  • 1 cup Gravy (homemade or store-bought works well)

For the Hollandaise Sauce

  • 1/2 cup Unsalted Butter (salted butter is okay, adjust salt as needed)
  • 3 large Egg Yolks (non-dairy substitutes can replace them)
  • 1 tablespoon Dijon Mustard (experiment with other mustards)
  • 1 tablespoon White Wine Vinegar (lemon juice can serve as a substitute)
  • 1 tablespoon Lemon Juice (fresh juice yields the best results)
  • 1/4 teaspoon Cayenne Pepper (optional for heat)
  • 1/4 teaspoon Garlic Powder (fresh garlic can be used)

Instructions

  1. Preheat and bake hash browns: Preheat your oven to 400°F (200°C). Spread frozen hash browns evenly on a baking sheet lined with parchment paper. Drizzle olive oil over the hash browns and season with salt and black pepper. Bake for 20 minutes, flipping halfway through until crispy and golden brown.
  2. Cook bacon: While the hash browns are baking, heat a skillet over medium heat and add olive oil. Once hot, add chopped bacon and cook for 6 to 8 minutes until crispy. Remove the bacon, crumble into pieces, and set aside.
  3. Cook eggs: In the same skillet, melt 1 tablespoon of butter over medium heat. Crack in the eggs and cook to your preference (about 3–4 minutes for sunny-side up). Season with salt and pepper. Remove and keep warm.
  4. Prepare hollandaise sauce: Set up a double boiler. In a heatproof bowl, whisk egg yolks, Dijon mustard, and white wine vinegar for 2 minutes until combined. Slowly drizzle in melted unsalted butter while whisking continuously until the sauce is creamy and smooth. Stir in lemon juice, cayenne pepper, and garlic powder to finish.
  5. Assemble the breakfast poutine: Start with a layer of crispy hash browns on a serving plate. Top with cooked eggs and then sprinkle the shredded cheddar and mozzarella cheeses evenly over everything. Drizzle warm gravy over the layered ingredients.
  6. Add hollandaise and bacon: Generously spoon the prepared hollandaise sauce over the dish and sprinkle the crumbled crispy bacon on top. Serve immediately while hot to enjoy the fullest flavors and textures.

Notes

  • You can use homemade hash browns for a fresher flavor and texture.
  • Turkey bacon or chicken sausage are excellent lean alternatives to traditional bacon.
  • The hollandaise sauce can be made dairy-free by using vegan butter and egg substitutes.
  • If you prefer scrambled eggs, cook them accordingly before assembling.
  • Use lemon juice instead of white wine vinegar if you want a more citrusy note in the hollandaise.
  • Store any leftovers separately and reheat gently to maintain crispiness and sauce quality.

Keywords: breakfast poutine, hollandaise sauce, hash browns, bacon, eggs, breakfast cheese gravy, crispy hash browns, Canadian breakfast

Find it online: https://tastemadebyclara.com/breakfast-poutine-with-hollandaise-sauce-recipe/