Description
A delicious twist on classic poutine, this Breakfast Poutine features crispy baked hash browns topped with poached eggs, crispy bacon, melty cheddar and mozzarella cheeses, a savory prepared gravy, and a luscious homemade hollandaise sauce. Perfect for a hearty and indulgent morning meal that combines comfort with gourmet flair.
Ingredients
Scale
Hash Browns & Bacon
- 1 bag Frozen Hash Browns (Homemade is a delightful alternative)
- 2 tablespoons Olive Oil (Can substitute with vegetable oil)
- 4 slices Bacon (Can substitute with turkey bacon or chicken sausage)
Eggs & Cheese
- 4 large Eggs (Poached for creaminess)
- 1 cup Cheddar Cheese (Can try Monterey Jack or pepper jack)
- 1 cup Mozzarella Cheese (Feta can be used for a tangier twist)
Hollandaise Sauce
- 1/2 cup Unsalted Butter (Melted but not browned)
- 3 large Egg Yolks (Whisk gently to avoid scrambling)
- 1 tablespoon Dijon Mustard (Yellow mustard works as a simple substitute)
- 1 tablespoon White Wine Vinegar (Can swap with lemon juice)
- 1 tablespoon Lemon Juice (Fresh lemon juice is best)
- To taste Salt and Black Pepper (Adjust according to your taste)
- 1/4 teaspoon Cayenne Pepper (Omit for milder sauce)
- 1/2 teaspoon Garlic Powder (Fresh minced garlic can enhance flavor)
Other
- 1 cup Prepared Gravy (Experiment with béchamel or mushroom sauce)
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 or until golden and crispy, providing a crunchy base for the poutine.
- Cook Bacon: Heat olive oil in a skillet over medium heat. Add bacon slices and cook for 6-8 minutes until crispy. Remove from skillet and crumble into bite-sized pieces for a savory topping.
- Poach Eggs: Bring a pot of water to a gentle simmer, adding a splash of white wine vinegar. Carefully lower the eggs into the simmering water and poach for 3-4 minutes until whites are set and yolks remain runny. Remove and set aside.
- Prepare Hollandaise Sauce: Using a double boiler, whisk together egg yolks, Dijon mustard, and white wine vinegar. Slowly drizzle in melted unsalted butter while whisking continuously until the sauce thickens and becomes smooth. Stir in fresh lemon juice, cayenne pepper, garlic powder, and season with salt and black pepper to taste.
- Assemble the Poutine: On serving plates, layer the baked hash browns. Top with the poached eggs, then sprinkle the cheddar and mozzarella cheeses evenly. Drizzle a generous amount of prepared gravy over the cheese. Warm the hollandaise sauce if needed, then pour it over the assembled dish.
- Finish and Serve: Sprinkle the crispy crumbled bacon over the top to add a smoky crunch. Serve immediately to enjoy the rich layers of flavor and contrasting textures.
Notes
- You can substitute turkey bacon or chicken sausage for a leaner protein option.
- Homemade hash browns add extra freshness but frozen bags are convenient and crisp well in the oven.
- For a milder hollandaise, omit the cayenne pepper.
- If you don’t have a double boiler, create one by placing a heat-safe bowl over simmering water.
- Prepared gravy can be beef, chicken, or vegetarian-based depending on preference.
- Feel free to experiment with cheese varieties like pepper jack or feta for different flavor twists.
- Make sure not to overcook the poached eggs to retain runny yolks that enrich the dish.
