Breakfast Poutine with Hollandaise
This recipe offers a luxurious take on breakfast poutine, inspired by a cozy diner experience. It features a symphony of crispy hash browns, savory bacon, perfectly cooked eggs, and a rich, tangy hollandaise sauce. This restaurant-worthy brunch dish is easy to make at home, perfect for an indulgent weekend.
Equipment
- oven
- Baking sheet
- Skillet
- paper towel
- Heatproof bowl
- pot
- Whisk
Ingredients
Ingredients
- 2 cups frozen hash browns
- 4 slices thick-cut bacon
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 cups prepared gravy (brown or beef)
- 4 large eggs
- 4 large egg yolks
- Unsalted butter (for hollandaise)
- Lemon juice (for hollandaise)
- White wine vinegar (for hollandaise)
- Dijon mustard (for hollandaise)
- Olive oil
- Salt
- Pepper
- Cayenne pepper
- Garlic powder
- 2 tablespoons butter (for eggs)
Instructions
Instructions
- Preheat oven to 400°F (200°C). Spread frozen hash browns onto a baking sheet in a single, even layer. Drizzle with olive oil, salt, and pepper. Bake for about 20 minutes, flipping halfway through, until beautifully golden and crisp.
- While the hash browns are in the oven, cook bacon in a skillet over medium heat until it reaches your desired level of crispiness. Set it aside on a paper towel to drain, and once it’s cool enough to handle, crumble it into bite-sized pieces.
- Prepare the hollandaise sauce using a double boiler. Whisk the egg yolks, Dijon, and vinegar until pale. Slowly stream in the melted butter, whisking constantly, until thick and creamy. Finish it with lemon juice, cayenne, and garlic powder. Keep it warm.
- In the same skillet you used for the bacon, melt 2 tablespoons of butter and cook your eggs (sunny-side up is recommended). Season them with a pinch of salt and pepper.
- Divide the crispy hash browns between two plates. Top them with the shredded cheddar and mozzarella.
- Gently place two cooked eggs on each serving.
- Warm up your prepared gravy and pour it generously over everything—the heat will help melt the cheese into gooey perfection.
- Drizzle that beautiful, warm hollandaise sauce all over the top.
- Finish with a heavy sprinkle of the crumbled bacon. Serve immediately and enjoy every single decadent bite.
Notes
Mastering hollandaise requires temperature control using a double boiler and constant whisking; do not let the water underneath come to a rolling boil. For variations, consider tossing hash browns with smoked paprika, adding diced jalapeños or hot sauce, sautéed mushrooms, onions, and bell peppers, or swapping bacon for breakfast sausage, chorizo, or pulled pork.