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Ultimate Breakfast Poutine with Velvety Hollandaise Bliss

Transform your morning with this Ultimate Breakfast Poutine featuring crispy hash browns, savory beef bacon, and rich gravy topped with creamy hollandaise.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 plates
Course: Brunch
Cuisine: Canadian
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Browns
  • 4 cups Frozen Hash Browns Provides the base; must be crispy for texture.
  • 2 tablespoons Olive Oil Adds crispiness and flavor.
  • 1 teaspoon Salt Enhances flavor; adjust to taste.
  • 1 teaspoon Black Pepper Adds seasoning; optional for heat.
For the Toppings
  • 6 slices Beef Bacon Provides savory richness and crunch.
  • 1 cup Shredded Cheddar Cheese Melts well to add creaminess.
  • 1 cup Shredded Mozzarella Cheese Offers stringy texture.
  • 1 cup Gravy Adds richness and ties the dish together.
  • 4 large Eggs Poached to provide a runny yolk.
For the Hollandaise Sauce
  • 1/2 cup Unsalted Butter Key for the creaminess of Hollandaise sauce.
  • 3 large Egg Yolks Base for Hollandaise; essential for thickness.
  • 1 tablespoon Dijon Mustard Adds tanginess to Hollandaise; optional but recommended.
  • 1 tablespoon Apple Cider Vinegar Provides acidity.
  • 1 tablespoon Lemon Juice Brightens the flavor.
  • 1/4 teaspoon Cayenne Pepper Adds a hint of heat.
For Garnish
  • Fresh chives or parsley, chopped For garnish, adds freshness and color.

Equipment

  • oven
  • baking sheet
  • Large mixing bowl
  • heatproof bowl
  • pot
  • slotted spoon

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C). In a large mixing bowl, toss hash browns with olive oil, salt, and black pepper. Spread evenly on a baking sheet and bake for 20-30 minutes, flipping halfway through until golden brown.
  2. While the hash browns are baking, prepare the beef bacon. Arrange slices on another baking sheet, and bake at 400-425°F (200-220°C) for 15-20 minutes, until crisp.
  3. Set up a double boiler. Whisk egg yolks, Dijon mustard, apple cider vinegar, and lemon juice in a heatproof bowl until thickened. Gradually add melted butter while whisking until sauce is velvety. Add cayenne and season to taste.
  4. To poach eggs, bring a pot of water to a gentle simmer. Crack eggs into small bowls and slide them into the water. Poach for 3-4 minutes, then remove with a slotted spoon.
  5. Assemble poutine on plates: Start with hash browns, add cheddar and mozzarella, pour hot gravy, drizzle hollandaise, add beef bacon, and top with poached eggs. Garnish with chives or parsley.

Nutrition

Serving: 1plateCalories: 750kcalCarbohydrates: 60gProtein: 30gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 400mgSodium: 1100mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 20IUVitamin C: 5mgCalcium: 30mgIron: 20mg

Notes

Prepare the hollandaise sauce fresh and poach the eggs just before serving for optimal flavor and texture.

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