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–+ servings
Breakfast Poutine with Hollandaise Sauce

Decadent Breakfast Poutine with Hollandaise Sauce Bliss

This Breakfast Poutine with Hollandaise Sauce transforms crispy hash browns and creamy sauces into a delightful morning feast.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 plates
Course: Breakfast
Cuisine: Canadian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 package Frozen Hash Browns Consider homemade for an extra touch.
  • 4 slices Bacon Swap with turkey bacon or tempeh for a lighter option.
For the Eggs
  • 4 large Eggs You can use egg whites for a lighter version.
  • 1 tablespoon White Wine Vinegar Apple cider vinegar works well as a substitute.
For the Cheesy Bliss
  • ½ cup Cheddar Cheese, shredded Consider gouda or mozzarella for a different taste experience.
  • ½ cup Mozzarella Cheese, shredded Try provolone for a creamier option.
For the Sauce
  • 2 tablespoons Butter Olive oil is a great alternative if desired.
  • ¾ cup Unsalted Butter Keeps the hollandaise perfectly seasoned.
  • 4 egg yolks Egg Yolks No substitutes recommended.
  • 1 tablespoon Dijon Mustard Yellow mustard can be used but will alter the flavor slightly.
  • ¼ teaspoon Cayenne Pepper Adjust based on your spice preference.
  • ¼ teaspoon Garlic Powder Optional if you prefer a milder taste.
  • 1 tablespoon Lemon Juice Vinegar can work in a pinch.
For the Toppings
  • 2 cups Gravy, prepared Homemade or store-bought works perfectly.
  • 1 teaspoon Salt Feel free to adjust to your taste.
  • ½ teaspoon Black Pepper Consider white or cayenne pepper as alternatives.

Equipment

  • Oven
  • skillet
  • Baking Sheet
  • Heatproof bowl
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) to prepare for the frozen hash browns.
  2. Spread the frozen hash browns evenly onto the baking sheet and bake for about 20 minutes, flipping halfway through.
  3. Heat a skillet over medium heat, add olive oil, and cook the bacon for 6–8 minutes until crispy.
  4. In the same skillet, add about an inch of water with white wine vinegar to poach the eggs and cook for about 3-4 minutes.
  5. In a heatproof bowl, whisk together the egg yolks, Dijon mustard, lemon juice, and vinegar over simmering water for about 3 minutes.
  6. Gradually drizzle in the melted unsalted butter while continuously whisking until thick and creamy.
  7. Layer crispy hash browns onto plates, followed by cheddar and mozzarella, then pour warm gravy over.
  8. Top with poached eggs and drizzle hollandaise sauce over each egg.
  9. Sprinkle crumbled bacon over each serving and serve immediately.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 40gProtein: 22gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 300mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 300mgIron: 2mg

Notes

Feel free to swap ingredients or add your favorite toppings to personalize your breakfast poutine.

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