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–+ servings
Breakfast Poutine

Decadent Breakfast Poutine You'll Crave Every Morning

This Breakfast Poutine combines crispy hash browns, poached eggs, and hollandaise sauce for a truly indulgent morning treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Canadian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Browns
  • 1 bag Frozen Hash Browns Substitute with fresh potatoes, adjust cooking time accordingly.
For the Eggs
  • 4 large Large Eggs Can substitute with tofu for a vegetarian option.
For the Hollandaise Sauce
  • 1/2 cup Unsalted Butter Use ghee or margarine for a dairy-free alternative.
  • 1 tablespoon White Wine Vinegar Can omit if necessary.
  • 1 tablespoon Lemon Juice White vinegar can serve as a substitute.
  • 3 large Egg Yolks No substitutes available here.
  • 1 teaspoon Dijon Mustard Yellow mustard can work in a pinch.
  • 1/4 teaspoon Cayenne Pepper Omit if you're sensitive to spice.
  • 1/4 teaspoon Garlic Powder Omit if you prefer a milder taste.
For the Toppings
  • 2 tablespoons Olive Oil Any neutral oil can be substituted.
  • 6 slices Bacon Can replace with turkey bacon or a plant-based alternative.
  • 1 cup Cheddar Cheese (shredded) Monterey Jack or Gouda are excellent substitutes.
  • 1 cup Mozzarella Cheese (shredded) Skip for a lower-fat version or use low-fat cheese.
For the Gravy
  • 1/2 cup Prepared Gravy Consider a vegetarian gravy if sticking to a meat-free option.
For Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Skillet
  • double boiler
  • Baking sheet
  • Slotted Spoon

Method
 

Step‑by‑Step Instructions for Breakfast Poutine
  1. Preheat your oven to 400°F (200°C). Spread the frozen hash browns on a baking sheet and bake for about 20 minutes until crispy.
  2. In a skillet, add olive oil and cook bacon strips over medium heat for 5-7 minutes until crispy. Drain and crumble for topping.
  3. Reduce heat in the skillet and melt butter. Poach eggs in simmering water for 3-4 minutes until whites are set and yolks are runny.
  4. Prepare hollandaise in a double boiler by whisking yolks, mustard, and vinegar. Gradually add melted butter until smooth.
  5. Assemble by layering hash browns on a plate, topping with bacon, cheeses, poached eggs, and hollandaise sauce.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 40gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Store leftover components in airtight containers for up to 3 days. Freeze hash browns and bacon for up to 2 months.

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