Description
Enjoy a decadent Breakfast Poutine topped with crispy baked hash browns, poached eggs, crispy bacon, a blend of melted cheddar and mozzarella cheeses, smothered in rich prepared gravy and a luscious homemade hollandaise sauce. This comforting brunch dish combines classic Canadian flavors with elegant touches for an indulgent morning treat.
Ingredients
Scale
Hash Browns & Bacon
- 1 bag Frozen Hash Browns
- 2 tablespoons Olive Oil (or vegetable oil)
- 4 slices Bacon (or turkey bacon/chicken sausage)
Eggs
- 4 large Eggs (poached)
Cheeses
- 1 cup Cheddar Cheese (Monterey Jack or pepper jack can be used)
- 1 cup Mozzarella Cheese (or feta for tanginess)
Hollandaise Sauce
- 1/2 cup Unsalted Butter (melted, not browned)
- 3 large Egg Yolks (whisked gently)
- 1 tablespoon Dijon Mustard (or yellow mustard)
- 1 tablespoon White Wine Vinegar (or lemon juice)
- 1 tablespoon Lemon Juice (fresh preferred)
- to taste Salt and Black Pepper
- 1/4 teaspoon Cayenne Pepper (optional)
- 1/2 teaspoon Garlic Powder (or fresh minced garlic)
Additional
- 1 cup Prepared Gravy (béchamel or mushroom sauce can substitute)
Instructions
- Preheat and Bake Hash Browns: Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a baking sheet. Bake for 20 minutes until they turn golden and crisp, providing a crunchy base for your poutine.
- Cook Bacon: While the hash browns bake, heat olive oil in a skillet over medium heat. Add the bacon slices and cook them for 6-8 minutes until crispy. Remove and crumble into bite-sized pieces for topping.
- 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. Poach for 3-4 minutes until the whites are set but yolks remain runny. Remove and keep aside.
- Prepare Hollandaise Sauce: Using a double boiler, whisk egg yolks together with Dijon mustard and white wine vinegar. Gradually drizzle in melted unsalted butter while continuously whisking to create a thick, creamy sauce. Stir in fresh lemon juice, cayenne pepper (if using), and season with salt and black pepper to taste.
- Assemble Poutine: On each plate, layer the crispy baked hash browns first. Top with the poached eggs, then sprinkle both cheddar and mozzarella cheese evenly. Pour a generous amount of prepared gravy over the cheese. Drizzle the warm hollandaise sauce on top.
- Finish with Bacon: Sprinkle the crispy crumbled bacon over the assembled poutine for a savory finish. Serve immediately to enjoy the perfect combination of textures and flavors.
Notes
- You can substitute frozen hash browns with homemade shredded and seasoned potatoes for extra freshness.
- For a milder hollandaise sauce, omit cayenne pepper.
- Try different cheese varieties like pepper jack or feta for variations in flavor.
- If unavailable, substitute white wine vinegar in the poaching water and sauce with lemon juice for acidity.
- Turkey bacon or chicken sausage are great lower-fat alternatives to traditional bacon.
- Prepared gravy can be swapped with béchamel or mushroom sauce if preferred.
- Use fresh lemon juice for better brightness in the hollandaise sauce.
- Always keep sauces warm but not hot to prevent curdling before serving.
