Go Back
–+ servings
Breakfast Poutine with Hollandaise Sauce

Breakfast Poutine with Hollandaise Sauce

A deliciously indulgent breakfast poutine topped with creamy hollandaise sauce, perfect for a comforting start to your day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 plates
Course: Breakfast
Cuisine: Canadian
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Browns
  • 1 bag Frozen Hash Browns Fresh grated potatoes can be a delightful alternative.
  • 2 tablespoons Olive Oil Feel free to swap with vegetable oil or bacon grease for flavor.
For the Eggs
  • 4 Eggs Consider egg whites for a lighter, healthier option.
For the Hollandaise Sauce
  • 1/2 cup Unsalted Butter Crucial for the rich flavors you'll love.
  • 1 tablespoon White Wine Vinegar Lemon juice can work in a pinch as a substitute.
  • 1 tablespoon Lemon Juice Lime juice is a decent alternative if you're out of lemons.
For the Toppings
  • 4 slices Bacon Turkey bacon or tempeh makes for a lighter option.
  • 1 cup Cheddar Cheese Gouda or Monterey Jack is a great substitute if preferred.
  • 1 cup Mozzarella Cheese Substitute with your favorite melting cheese if desired.
For the Gravy
  • 1 cup Prepared Gravy Homemade or vegan versions can elevate the dish.
  • to taste Salt Essential for enhancing all the flavors in the dish.
  • to taste Pepper Essential for enhancing all the flavors in the dish.

Equipment

  • oven
  • skillet
  • Double Boiler
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and spread frozen hash browns evenly on a baking sheet. Bake for 20 minutes, flipping halfway through, 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 for about 5-7 minutes until crispy and browned. Remove and crumble into bite-sized pieces.
  3. In the same skillet, lower the heat and cook eggs for about 3-5 minutes until whites are set and yolks remain runny.
  4. To create the hollandaise sauce, whisk together yolks, mustard, vinegar, and lemon juice over a double boiler. Gradually drizzle in melted butter while whisking until smooth and rich.
  5. Assemble by layering crispy hash browns on plates, topping with crumbled bacon, cheese, cooked eggs, warm gravy, and hollandaise sauce.

Nutrition

Serving: 1plateCalories: 750kcalCarbohydrates: 50gProtein: 30gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 300mgSodium: 1200mgPotassium: 700mgFiber: 4gSugar: 1gVitamin A: 20IUVitamin C: 15mgCalcium: 25mgIron: 15mg

Notes

Store leftovers separately to maintain hash browns’ crispiness. Reheat them separately for best results.

Tried this recipe?

Let us know how it was!