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

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)

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)

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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.