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Ultimate Breakfast Poutine with Velvety Hollandaise

Ultimate Breakfast Poutine with Velvety Hollandaise Bliss

Enjoy the Ultimate Breakfast Poutine with Velvety Hollandaise, a hearty comfort food that elevates your morning routine.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast
Cuisine: Canadian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Frozen Hash Browns Homemade hash browns can be used for a personal touch.
  • 2 tablespoons Olive Oil Any high-smoke-point oil will work in a pinch.
  • 1 teaspoon Salt Adjust according to your taste.
  • 1/2 teaspoon Black Pepper Adds an optional touch of heat and seasoning.
For the Toppings
  • 8 ounces Beef Bacon Swap for turkey bacon or sausage for variety.
  • 1 cup Shredded Cheddar Cheese Any melty cheese can replace it.
  • 1 cup Shredded Mozzarella Cheese Consider provolone or fontina as substitutes.
  • 1 cup Gravy Choose between homemade or store-bought for convenience.
  • 4 large Eggs Use egg whites only or skip poaching for scrambled eggs.
For the Hollandaise Sauce
  • 1/2 cup Unsalted Butter Make sure it’s unsalted for better flavor control.
  • 3 large Egg Yolks Cannot substitute directly.
  • 1 tablespoon Dijon Mustard Optional but highly recommended.
  • 1 tablespoon Apple Cider Vinegar White wine vinegar can be a good alternative.
  • 1 tablespoon Lemon Juice Lime juice can also be used.
  • 1/4 teaspoon Cayenne Pepper Adjust according to your preference.
For Garnish
  • 2 tablespoons Fresh Chives or Parsley Adds a pop of freshness and color to your dish.

Equipment

  • Oven
  • Baking sheet
  • double boiler
  • Mixing bowl
  • Slotted spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Toss frozen hash browns with olive oil, salt, and black pepper. Spread on a baking sheet and bake for 20-30 minutes until crispy.
  2. While the hash browns are baking, arrange beef bacon on a baking sheet. Bake in the oven at 400-425°F (200-220°C) for 15-20 minutes until crispy.
  3. In a double boiler, whisk egg yolks, Dijon mustard, apple cider vinegar, and lemon juice until thick. Gradually add melted unsalted butter, stirring until velvety. Add cayenne pepper.
  4. Bring a pot of water to a gentle simmer and add vinegar. Poach eggs for 3-4 minutes until whites are set and yolks remain runny.
  5. Layer crispy hash browns on plates, top with cheddar and mozzarella cheese, add hot gravy, bacon, and poached eggs. Drizzle hollandaise sauce and garnish with fresh chives or parsley.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 300mgSodium: 1500mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

This Ultimate Breakfast Poutine with Velvety Hollandaise is not just a meal; it's an experience you'll cherish for every delightful bite!

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