If you’re craving a breakfast that feels like a warm hug on a plate, you’ve got to dive into this Breakfast Poutine with Hollandaise Sauce Recipe. It takes that classic Canadian comfort food and elevates it by adding luscious poached eggs and a velvety homemade hollandaise, creating a symphony of crispy, creamy, cheesy, and savory flavors all waking up your taste buds in perfect harmony. This dish is a total game-changer—easy enough to make on a weekend morning but impressive enough to wow anyone you share it with.
Ingredients You’ll Need
These ingredients are deceptively simple yet each one plays a starring role, whether it’s the crispy texture from the hash browns, the rich creaminess of the hollandaise, or the savory crunch of bacon elevating this dish’s character. Let’s break down what you need:
- Frozen Hash Browns: Using a bag makes it quick and easy, though homemade hash browns offer a lovely fresh crunch.
- Olive Oil: Provides the perfect coating for crisping up those hash browns without overpowering flavor.
- Large Eggs: Poached to creamy perfection, acting as the luscious centerpiece.
- Bacon: Crispy, smoky, and crumbled to add that irresistible salty bite; turkey bacon or chicken sausage can be great alternatives.
- Cheddar Cheese: Sharp and melty, it’s part of the comforting cheese layer; feel free to swap for Monterey Jack or pepper jack for a little twist.
- Mozzarella Cheese: Adds gooey richness—use feta if you want a tangier contrast.
- Unsalted Butter: Melted gently for the hollandaise, giving it that silky smooth texture.
- Egg Yolks: The base for the hollandaise sauce, whisked carefully for that tender emulsion.
- Dijon Mustard: Infuses a mild spice and depth into the hollandaise; yellow mustard offers a simpler option.
- White Wine Vinegar: Adds brightness and helps create the perfect hollandaise balance; lemon juice works as a substitute.
- Lemon Juice: Freshly squeezed for a zesty finish that cuts through the richness beautifully.
- Salt and Black Pepper: Essential seasoning components to bring all flavors together.
- Cayenne Pepper: A touch of heat in the sauce—optional if you prefer it milder.
- Garlic Powder: Adds a subtle hint of savory warmth; fresh minced garlic can amp this up.
- Prepared Gravy: The classic poutine touch—try béchamel or mushroom sauce for a creative spin.
How to Make Breakfast Poutine with Hollandaise Sauce Recipe
Step 1: Crisp Up the Hash Browns
Start by preheating your oven to 400°F (200°C). Spread your frozen hash browns in a single layer on a baking sheet—this ensures they cook evenly and get that perfect golden crispiness that forms the base of your poutine. Bake them for about 20 minutes until they’re delightfully crunchy but still tender inside.
Step 2: Cook the Bacon
While the hash browns bake, heat olive oil in a skillet over medium heat. Lay your bacon strips in the pan and cook them until they are crispy, roughly 6 to 8 minutes. The sizzle and aroma here are half the joy! Once done, transfer to a paper towel to drain and crumble into bite-sized pieces ready to sprinkle over your masterpiece.
Step 3: Poach the Eggs
Gently bring a pot of water to a simmer and add a splash of white wine vinegar—it helps the egg whites set nicely. Carefully lower your eggs one at a time into this gentle bath. Poach for 3 to 4 minutes until the whites are perfectly set and the yolks remain beautifully runny, creating a luscious sauce when broken.
Step 4: Whisk the Hollandaise Sauce
Using a double boiler setup, whisk together your egg yolks, Dijon mustard, and white wine vinegar. Slowly drizzle in melted unsalted butter while whisking continuously to create a creamy, thickened hollandaise sauce. Stir in fresh lemon juice, a pinch of cayenne, and season with salt and black pepper to taste. This sauce will be the rich, silky crown on your poutine.
Step 5: Assemble Your Breakfast Poutine with Hollandaise Sauce Recipe
On each plate, start with a generous layer of the crispy hash browns. Next, nestle your poached eggs on top, then sprinkle both the cheddar and mozzarella cheeses, letting them melt slightly with the dish’s warmth. Drizzle the prepared gravy over, and finish it off by pouring the warm hollandaise sauce gently on top. Finally, scatter your crumbled crispy bacon across for that final savory sparkle.
How to Serve Breakfast Poutine with Hollandaise Sauce Recipe
Garnishes
Fresh herbs like chives, parsley, or even a sprinkle of smoked paprika can elevate the dish’s look and give a burst of fresh flavor. A few cherry tomato halves or a dash of cracked black pepper can also add just the right pop to each plate.
Side Dishes
This hearty dish stands loudly on its own, but if you want to keep the breakfast theme running, serve alongside fresh fruit salad or a light arugula salad with lemon vinaigrette to balance the richness perfectly.
Creative Ways to Present
Serve every layer in individual small cast iron skillets or mini baking dishes—it keeps everything warm longer and makes for a charming individual presentation. Or try stacking the components in a glass jar for a fun, portable brunch option that keeps every element crisp and separate until you’re ready to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover Breakfast Poutine with Hollandaise Sauce Recipe is best kept in an airtight container in the refrigerator and consumed within 24 hours for optimal freshness, as the sauce and poached eggs are at their peak right after cooking.
Freezing
While the hash browns and bacon freeze well separately, we recommend freezing the full assembled dish only if you skip the eggs and hollandaise. These components don’t hold up well to freezing and thawing, so it’s better to prepare those fresh after reheating.
Reheating
Gently reheat leftover hash browns and bacon in the oven at 350°F (175°C) to restore crispness. Avoid microwaving the eggs and hollandaise; instead, prepare fresh poached eggs and sauce to top your reheated base, bringing the dish back to life wonderfully.
FAQs
Can I use homemade hash browns for this recipe?
Absolutely! Homemade hash browns add a fresh and crispy texture that can make your Breakfast Poutine with Hollandaise Sauce Recipe taste even more special. Just make sure to press out excess moisture and cook them until golden before assembling.
Is there a vegetarian version of this Breakfast Poutine with Hollandaise Sauce Recipe?
Yes! Simply replace bacon with sautéed mushrooms or vegetarian sausage crumbles, and use a vegetarian gravy to keep all the comforting flavors intact without meat.
How do I make sure the hollandaise sauce doesn’t curdle?
The key is gentle, continuous whisking over moderate heat and gradually adding melted butter. Avoid high heat, and if it gets too thick or starts to separate, whisk in a little warm water to smooth it out.
Can I make the hollandaise sauce ahead of time?
While you can prepare hollandaise sauce shortly in advance, it’s best served fresh. If you need to make it ahead, keep it warm in a bowl over lightly simmering water and whisk occasionally, but don’t leave it over heat too long.
What variations of cheese work well in this recipe?
Cheddar and mozzarella are classic choices for their meltability and flavor, but feel free to experiment with Monterey Jack for a milder taste, pepper jack for a hint of spice, or even feta for a tangier profile that contrasts beautifully with the hollandaise.
Final Thoughts
This Breakfast Poutine with Hollandaise Sauce Recipe is a celebration of textures and flavors that turns any breakfast or brunch into a joyful occasion. From the first crispy bite to the runny yolk blending with rich hollandaise, it’s pure comfort and indulgence. I can’t wait for you to try it—you might just find it becomes one of your all-time favorite breakfast treats!
Print
Breakfast Poutine with Hollandaise Sauce 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 classic breakfast fare with this Breakfast Poutine topped with creamy homemade Hollandaise sauce. Crispy baked hash browns form the base, layered with savory poached eggs, melted cheddar and mozzarella cheeses, rich gravy, and crispy bacon for a comforting morning treat that blends textures and flavors beautifully.
Ingredients
Hash Browns & Toppings
- 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)
- 4 large Eggs (Poached for creaminess)
- 1 cup Cheddar Cheese (Can try Monterey Jack or pepper jack)
- 1 cup Mozzarella Cheese (Feta can be used for a tangier twist)
- 1 cup Prepared Gravy (Experiment with béchamel or mushroom sauce)
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)
Instructions
- Preheat oven and bake hash browns: Preheat your oven to 400°F (200°C). Evenly spread the frozen hash browns on a baking sheet and bake for 20 minutes or until they turn golden brown and crispy.
- Cook and crumble bacon: Heat olive oil in a skillet over medium heat. Add the bacon slices and cook until crispy, about 6-8 minutes. Remove from skillet and crumble into bite-sized pieces.
- Poach eggs: Bring a pot of water to a gentle simmer and add a splash of white wine vinegar. Carefully lower the eggs into the simmering water and poach for 3-4 minutes until the egg whites are set but yolks remain runny. Remove eggs and set aside.
- Prepare hollandaise sauce: Set up a double boiler or a heatproof bowl over simmering water. Whisk together egg yolks, Dijon mustard, and white wine vinegar. Gradually drizzle in the melted unsalted butter while whisking continuously to create a thickened, smooth sauce. Stir in lemon juice, cayenne pepper, garlic powder, and season with salt and black pepper to taste.
- Assemble the Breakfast Poutine: On individual serving plates, layer the baked hash browns first. Top with the poached eggs, then sprinkle the cheddar and mozzarella cheeses over the eggs. Generously drizzle the prepared gravy over the top, followed by a warm pour of the hollandaise sauce. Finish by sprinkling the crispy bacon pieces on top for added texture and flavor.
Notes
- For a tangier cheese flavor, substitute feta for mozzarella.
- To make this dish gluten-free, ensure the gravy used is gluten-free or use a suitable alternative like béchamel made with gluten-free flour.
- Adjust cayenne pepper in the hollandaise for desired heat level; omit if you prefer a milder sauce.
- Poach eggs gently and avoid boiling water vigorously to maintain tender textures.
- Homemade hash browns can be used if preferred for a fresher taste and texture.
- Substitute turkey bacon or chicken sausage for a lighter protein option.
