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Breakfast Poutine with Hollandaise Sauce

Breakfast Poutine with Hollandaise Sauce: A Cozy Twist

Indulge in this Breakfast Poutine with Hollandaise Sauce, perfect for a leisurely morning with customizable toppings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Canadian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 24 ounces Frozen Hash Browns These provide a crispy and hearty foundation.
  • 4 large Eggs Usually poached or fried to perfection.
  • 2 tablespoons Butter Essential for enhancing flavor.
  • 1 tablespoon Olive Oil Prevents sticking during cooking.
For the Toppings
  • 6 slices Bacon Crispy and savory.
  • 1 cup Cheddar Cheese Sharp and tangy flavor.
  • 1 cup Mozzarella Cheese Adds gooey, creamy texture.
  • 1 cup Prepared Gravy Traditional topping for poutine.
  • 1 teaspoon Salt Simple seasoning.
  • 1 teaspoon Pepper Simple seasoning.
For the Hollandaise Sauce
  • 2 tablespoons White Wine Vinegar Helps create structure in poached eggs.
  • 2 tablespoons Lemon Juice Adds necessary acidity.
  • 1 cup Unsalted Butter Crucial for creamy consistency.
  • 3 large Egg Yolks Provides richness.
  • 1 teaspoon Dijon Mustard Infuses tang.
  • 1/4 teaspoon Cayenne Pepper Adds a delightful kick.
  • 1/4 teaspoon Garlic Powder Elevates the flavor profile.

Equipment

  • Oven
  • Skillet
  • Double Boiler
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a baking sheet and bake for about 20 minutes until golden brown and crispy.
  2. While the hash browns are baking, heat a skillet over medium heat and add olive oil. Cook bacon strips until crispy, about 6-8 minutes. Transfer to a paper towel and crumble once cooled.
  3. In the same skillet, reduce heat and add a small pat of butter. Crack the eggs and cook until whites are set, about 3-4 minutes. Season with salt and pepper.
  4. Set up a double boiler. Whisk egg yolks, Dijon mustard, and white wine vinegar. Gradually drizzle in melted unsalted butter while whisking until thickened, about 5-7 minutes. Stir in lemon juice, cayenne pepper, and garlic powder.
  5. On serving plates, layer crispy baked hash browns, cooked eggs, and cheeses. Pour gravy and drizzle with hollandaise sauce, topped with bacon.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 45gProtein: 25gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 300mgIron: 3mg

Notes

Tip: For perfect poached eggs, use a gentle simmer with a splash of vinegar to hold their shape.

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