If you’re craving a breakfast that’s equal parts comforting and indulgent, you’ll absolutely adore this Breakfast Poutine with Hollandaise Sauce and Poached Eggs Recipe. Imagine golden, crispy hash browns acting as the perfect base, topped with melty cheeses, rich gravy, and the crowning glory of silky poached eggs swimming in luscious hollandaise. It’s the kind of dish that turns your morning into a celebration, full of texture, warmth, and all those ooey-gooey flavors you secretly dream about. Whether you’re making it for a special weekend brunch or simply treating yourself, this recipe is guaranteed to become an instant favorite.
Ingredients You’ll Need
This recipe shines because of its beautifully simple ingredients, each playing an essential role in creating those irresistible layers of flavor and textures. From crispy hash browns providing a satisfying crunch, to the creamy tang of hollandaise, every element brings something unique to the table.
- Frozen Hash Browns: The crispy and golden base that soaks up all the delicious toppings.
- Olive Oil: Used to cook the bacon and enhance flavor without overpowering the dish.
- Large Eggs: Poached perfectly to give a rich, runny yolk that’s the star of the show.
- Bacon: Crispy and savory, adding a delightful crunch and smoky depth.
- Cheddar Cheese: Melts beautifully for that gooey, cheesy goodness.
- Mozzarella Cheese: Adds creamy texture and mild flavor to balance the sharpness.
- Unsalted Butter: Essential for the smooth, velvety hollandaise sauce.
- Egg Yolks: The rich base for the hollandaise, whisked gently to perfection.
- Dijon Mustard: Adds a subtle tang and depth to the sauce.
- White Wine Vinegar: Keeps the poached eggs tender and brightens the hollandaise.
- Lemon Juice: Freshly squeezed for a burst of fresh acidity in the sauce.
- Salt and Black Pepper: To season every layer perfectly.
- Cayenne Pepper: Just a pinch to add a gentle, warming kick.
- Garlic Powder: Brings a subtle savoriness without overpowering the other flavors.
- Prepared Gravy: Rich and hearty, the gravy ties the entire dish together beautifully.
How to Make Breakfast Poutine with Hollandaise Sauce and Poached Eggs Recipe
Step 1: Bake the Hash Browns
Start by preheating your oven to 400°F (200°C). Spread the frozen hash browns evenly across a baking sheet to ensure they crisp up nicely. Baking them for about 20 minutes will give you that perfect golden crust that is essential for the “poutine” base. This crispy foundation will hold all the saucy toppings without getting soggy—a crucial step for texture harmony.
Step 2: Cook the Bacon
While the hash browns bake, heat olive oil in a skillet over medium heat. Add your bacon slices and let them cook until they’re irresistibly crispy, which usually takes about 6-8 minutes. Once cooked, crumble the bacon into bite-sized pieces. This crunchy, smoky burst makes every forkful exciting and adds a wonderful contrast to the creamy elements later.
Step 3: Poach the Eggs
Fill a pot with water and bring it to a gentle simmer. Add a splash of white wine vinegar—this helps the egg whites coagulate nicely, giving you those perfectly shaped poached eggs. Gently lower your eggs into the water and let them cook for 3-4 minutes until the whites are set but the yolks remain wonderfully runny. Carefully remove and set aside to keep warm.
Step 4: Make the Hollandaise Sauce
Here’s where the magic happens. Using a double boiler, whisk together the egg yolks, Dijon mustard, and white wine vinegar gently to avoid scrambling. Slowly drizzle in melted unsalted butter while continuously whisking—the sauce will thicken into a silky, creamy dream. Finish by stirring in fresh lemon juice, a pinch of cayenne, and seasoning with salt and pepper to taste. This hollandaise brings a lush tang and richness that truly elevates the dish.
Step 5: Assemble Your Breakfast Poutine
On individual plates, create a base with your crispy baked hash browns. Layer generous spoonfuls of shredded cheddar and mozzarella cheese to melt over the warmth, then add the poached eggs carefully on top. Pour a hearty drizzle of prepared gravy, then finish it off by pouring warm hollandaise sauce over everything. Sprinkle the crispy bacon pieces on top for that final, savory crunch that will make your taste buds sing.
How to Serve Breakfast Poutine with Hollandaise Sauce and Poached Eggs Recipe
Garnishes
When it comes to garnishing this dish, think fresh and vibrant. Chopped chives or freshly cracked black pepper add a lovely contrast and a pop of color. For an herbal twist, sprinkle finely chopped parsley or even a touch of dill. A dash of smoked paprika on the hollandaise can add a beautiful smoky aroma that complements the bacon perfectly.
Side Dishes
This breakfast poutine is quite the hearty main, so lighter side dishes complement it well. Fresh fruit salad with berries balances the richness with natural sweetness. You might also serve it alongside a crisp green salad tossed in a bright vinaigrette to add freshness. If you want to stay on the indulgent side, a small stack of buttery toast or soft croissants are unbelievable dippers for that extra hollandaise sauce left on the plate.
Creative Ways to Present
Presentation is half the fun! Serve this dish in individual cast iron skillets for a rustic, brunch-cafe vibe. Or arrange the ingredients in a layered glass trifle bowl to show off the distinct layers of cheese, hash browns, eggs, gravy, and sauce. For a party, create a “build-your-own” poutine bar with bowls of ingredients, letting everyone customize their own masterpieces. Whichever way you choose, this recipe is a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the fridge for up to two days. Keep the hollandaise sauce separate if possible, since it’s delicate and can change texture when refrigerated. When you’re ready, reheat the hash browns and gravy gently on the stovetop to keep their texture intact.
Freezing
While the hash browns and gravy freeze well, the poached eggs and hollandaise sauce don’t freeze properly due to their delicate textures. It’s best to prepare those fresh when you plan to enjoy the dish. Freeze cooked hash browns and gravy in separate containers for up to one month, then thaw overnight in the fridge before reheating.
Reheating
To reheat your leftovers, warm the hash browns and gravy slowly on the stove over low heat. Avoid the microwave for the hollandaise sauce—reheat it gently in a double boiler while whisking to revive its silky texture. Poach fresh eggs to top your reheated poutine for that fresh-from-the-kitchen experience every time.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Absolutely! Homemade hash browns made with freshly grated potatoes will add an extra layer of freshness and flavor. Just be sure to squeeze out as much moisture as you can to help them crisp up nicely.
Is there a vegetarian alternative for the bacon?
Definitely! You can use turkey bacon, chicken sausage, or even crispy smoked tempeh to keep that savory dimension without meat. For a fully vegetarian version, consider sautéed mushrooms or caramelized onions as tasty substitutes.
What can I do if I don’t have a double boiler for the hollandaise sauce?
No worries if you don’t have a double boiler. You can use a heatproof bowl set over a pot of simmering water, just make sure the bowl doesn’t touch the water. Keep whisking continuously to prevent the eggs from scrambling and you’ll get that luscious sauce in no time.
Can I prepare this dish for a crowd?
Yes! The hash browns, gravy, and bacon can all be made ahead and kept warm. Just poach the eggs and make the hollandaise sauce last minute to keep everything fresh and perfectly textured for your guests.
How spicy is the cayenne pepper in this recipe?
The cayenne is just a pinch to add subtle warmth—not heat that overwhelms. If you prefer milder flavors, feel free to omit it without compromising the deliciousness of the dish.
Final Thoughts
This Breakfast Poutine with Hollandaise Sauce and Poached Eggs Recipe is more than just a meal; it’s a comforting hug on a plate that makes any morning extraordinary. From the crispy hash browns to the creamy hollandaise and perfectly poached eggs, every bite is a joyful celebration of flavor and texture. Give it a try, and trust me, you’ll be craving it again before you know it!
Print
Breakfast Poutine with Hollandaise Sauce and Poached Eggs Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Canadian
Description
Enjoy a decadent twist on a classic dish with this Breakfast Poutine topped with a rich, creamy hollandaise sauce. Crispy baked hash browns serve as the base, layered with melted cheddar and mozzarella cheeses, savory bacon crumbles, poached eggs, and a generous drizzle of warm gravy. The crowning glory is a smooth hollandaise sauce infused with subtle hints of Dijon mustard, lemon, and cayenne, creating a perfect balance of flavors for a hearty and indulgent breakfast or brunch treat.
Ingredients
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)
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
- 4 large Eggs (Poached for creaminess)
- 1 cup Prepared Gravy (Experiment with béchamel or mushroom sauce)
Instructions
- 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 turn golden and crispy, providing a crunchy base for your poutine.
- Cook Bacon: Heat olive oil in a skillet over medium heat. Add the bacon slices and cook until crispy, approximately 6 to 8 minutes. Once cooked, remove and crumble the bacon into bite-sized pieces to scatter over 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 set. Carefully lower the eggs into the simmering water and poach them for 3 to 4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
- Prepare Hollandaise Sauce: Using a double boiler, whisk together egg yolks, Dijon mustard, and white wine vinegar gently. Slowly drizzle in melted unsalted butter while continuously whisking until the sauce thickens to a creamy, smooth consistency. Stir in fresh lemon juice, cayenne pepper, garlic powder, and season to taste with salt and black pepper.
- Assemble Poutine: On individual plates, arrange the baked hash browns. Top generously with the poached eggs, sprinkle both cheddar and mozzarella cheeses, then ladle prepared gravy over the top.
- Finish and Serve: Drizzle the warm hollandaise sauce over the assembled layers and sprinkle crispy bacon crumbles on top. Serve immediately to enjoy the contrast of textures and rich flavors.
Notes
- You can substitute frozen hash browns with freshly shredded homemade hash browns for a fresher taste.
- Turkey bacon or chicken sausage are excellent alternatives for a lighter protein option.
- Monterey Jack or pepper jack cheeses can be used to tweak the flavor profile.
- Use fresh lemon juice for best hollandaise flavor.
- Adjust cayenne pepper to control the heat or omit for a milder sauce.
- Try experimenting with different gravies like béchamel or mushroom to change the dish’s character.
- Poached eggs require gentle simmering and careful handling to keep the yolks runny.
