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
Scale
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.
