Introduction

This Ultimate Breakfast Poutine combines crispy hash browns, savory beef bacon, gooey cheese, and rich gravy, all topped with silky poached eggs and creamy hollandaise sauce. It’s a decadent, comforting dish perfect for a special weekend brunch or brunch-for-dinner treat.

Ultimate Breakfast Poutine with Creamy Hollandaise Sauce Recipe - Recipe Image

Ingredients

4 cups frozen hash browns
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
6 slices beef bacon
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup gravy
4 large eggs
1/2 cup unsalted butter, melted and warm (for hollandaise)
3 large egg yolks (for hollandaise)
1 tablespoon Dijon mustard (for hollandaise)
1 tablespoon apple cider vinegar (for hollandaise)
1 tablespoon lemon juice (for hollandaise)
1/4 teaspoon cayenne pepper (for hollandaise)
Fresh chives or parsley, chopped, for garnish

Instructions

Step 1: Preheat the oven to 425°F (220°C). Toss the frozen hash browns with olive oil, salt, and black pepper. Spread them evenly on a baking sheet and bake for 20–30 minutes, flipping halfway through, until golden and crispy. Alternatively, pan-fry the hash browns until crisp.
Step 2: While the hash browns cook, lay beef bacon slices on a foil-lined baking sheet. Bake at 400–425°F (200–220°C) for 15–20 minutes until they reach your desired crispiness. Crumble the cooked bacon and set aside.
Step 3: Prepare the hollandaise sauce using a double boiler. In a heatproof bowl over simmering water, whisk together egg yolks, Dijon mustard, apple cider vinegar, and lemon juice until the mixture thickens and becomes pale, about 3–5 minutes. Remove from heat, then slowly drizzle in the warm melted butter while whisking continuously until the sauce is thick and glossy. Stir in cayenne pepper and season with salt to taste. Keep the sauce warm.
Step 4: For the poached eggs, fill a wide, shallow pot with 3–4 inches of water and add 1 tablespoon white vinegar; bring to a gentle simmer. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for 3–4 minutes to achieve runny yolks. Remove with a slotted spoon and drain on paper towels.
Step 5: To assemble, divide the hot hash browns among plates. Sprinkle shredded cheddar and mozzarella cheese evenly on top, then ladle hot gravy over the cheese. Spoon the hollandaise sauce over the gravy, arrange crumbled beef bacon and one or two poached eggs on each serving, and garnish with fresh chives or parsley. Serve immediately.

Tips & Variations

For extra richness, try mixing a little smoked paprika into the hollandaise sauce.
Substitute turkey bacon or vegetarian bacon for a different flavor profile.
Use homemade gravy or your favorite store-bought version to customize the dish.
If you prefer firmer yolks, poach the eggs for an additional minute or two.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat hash browns and gravy gently on the stove or in the oven to retain crispiness. Prepare fresh poached eggs and hollandaise sauce for best results when serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the hollandaise sauce ahead of time?

It’s best served fresh, but you can keep it warm for about 30 minutes. If it thickens too much, whisk in a small amount of warm water to loosen it before serving.

What can I use if I don’t have a double boiler for the hollandaise?

You can use a heatproof bowl set over a pot of gently simmering water, making sure the bowl does not touch the water. This setup works just like a double boiler and prevents the eggs from scrambling.

Ultimate Breakfast Poutine with Creamy Hollandaise Sauce Recipe

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4.5 from 131 reviews

This Ultimate Breakfast Poutine is a decadent morning treat combining crispy baked hash browns, savory beef bacon, melted cheddar and mozzarella cheeses, rich gravy, and perfectly poached eggs. Topped with a creamy homemade hollandaise sauce and fresh herbs, this dish elevates traditional poutine into a stunning breakfast experience ideal for brunch or a gourmet weekend treat.

Author: zara
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American-Canadian

Ingredients

Scale

Hash Browns

4 cups Frozen Hash Browns
2 tablespoons Olive Oil
1 teaspoon Salt
1 teaspoon Black Pepper

Bacon

6 slices Beef Bacon

Cheese & Gravy

1 cup Shredded Cheddar Cheese
1 cup Shredded Mozzarella Cheese
1 cup Gravy

Poached Eggs

4 large Eggs

Hollandaise Sauce

1/2 cup Unsalted Butter, melted and warm
3 large Egg Yolks
1 tablespoon Dijon Mustard
1 tablespoon Apple Cider Vinegar
1 tablespoon Lemon Juice
1/4 teaspoon Cayenne Pepper

Garnish

Fresh chives or parsley, chopped, for garnish

Instructions

Prepare Hash Browns: Preheat your oven to 425°F (220°C). Toss the frozen hash browns with olive oil, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer and bake for 20 to 30 minutes, flipping halfway through, until they are golden brown and crispy. For an alternative method, pan-fry until crisp.
Cook Beef Bacon: While the hash browns are baking, place beef bacon slices on a foil-lined baking sheet. Bake at 400-425°F (200-220°C) for 15 to 20 minutes until the bacon reaches your desired level of crispiness. Once cooked, crumble the bacon and set it aside for assembling.
Make Hollandaise Sauce: Set up a double boiler by placing a heatproof bowl over a pot of simmering water (not boiling). In the bowl, whisk together the egg yolks, Dijon mustard, apple cider vinegar, and lemon juice until the mixture becomes thick and pale, which takes about 3 to 5 minutes. Remove the bowl from heat and slowly drizzle in the warm melted butter while continuously whisking vigorously until the sauce is thick and glossy. Stir in the cayenne pepper and season with salt to taste. Keep the sauce warm until ready to use.
Poach Eggs: Fill a wide and shallow pot with 3 to 4 inches of water and add 1 tablespoon of white vinegar. Bring this to a gentle simmer. Crack each egg into a small bowl, then gently slide the eggs into the simmering water one at a time. Poach the eggs for 3 to 4 minutes to achieve perfectly runny yolks. Remove the eggs carefully with a slotted spoon and let them drain on paper towels.
Assemble Poutine: Divide the hot hash browns among individual serving dishes. Sprinkle shredded cheddar and mozzarella cheese evenly over the top. Ladle warm gravy generously on the cheese, allowing it to melt slightly. Spoon the creamy hollandaise sauce over the gravy layer. Arrange the crumbled beef bacon and top each serving with one to two freshly poached eggs. Finally, garnish with chopped fresh chives or parsley. Serve immediately to enjoy the full richness of flavors.

Notes

If you prefer crispier bacon, monitor baking time closely and adjust accordingly.
Ensure the double boiler setup has simmering, not boiling water to prevent curdling the hollandaise sauce.
Use fresh eggs for best poached egg results and add vinegar to water to help egg whites set quickly.
Keep hollandaise warm but not hot to maintain smooth texture before serving.
You can substitute beef bacon with turkey bacon or vegetarian bacon for different dietary preferences.

Keywords: Breakfast Poutine, Hash Browns, Hollandaise Sauce, Poached Eggs, Beef Bacon, Cheesy Poutine, Brunch Recipe