Introduction

Ultimate Breakfast Poutine with Creamy Hollandaise Sauce is a decadent way to start your day. Crispy breakfast potatoes are topped with savory bacon, fresh cheese curds, perfectly poached eggs, and a rich, silky hollandaise sauce for an indulgent morning feast.

A white plate holds a dish with a bottom layer of golden-brown crispy fries. On top of the fries is a layer of yellow, creamy melted cheese sauce that drips down the sides. Placed on the cheese is a sunny-side-up egg with a bright yellow yolk and a slightly cooked white. Above the egg, there are several pieces of crispy, reddish-brown bacon strips scattered across, garnished with finely chopped green chives that add a pop of color. The plate is set on a white marbled surface, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large Russet potatoes (about 2-2.5 lbs), scrubbed clean
2 tablespoons olive oil (or canola oil for frying)
1 teaspoon sea salt, plus more to taste
½ teaspoon black pepper, freshly ground
¼ teaspoon garlic powder (optional)
A pinch of smoked paprika
8-10 slices thick-cut bacon (or about ½ lb breakfast sausage, links or patties)
4 large eggs, very fresh
1 tablespoon white vinegar
3 large egg yolks
½ cup (1 stick) unsalted butter, melted and kept warm
1 tablespoon fresh lemon juice
1 tablespoon cold water
¼ teaspoon salt, or to taste
A pinch of cayenne pepper (optional)
1 cup fresh cheese curds
Fresh chives or parsley, finely chopped, for garnish

Instructions

Step 1: Wash and cut the potatoes into ½-inch thick fries or cubes. Place them in cold water and soak for at least 30 minutes to remove excess starch.
Step 2: Drain and dry the potatoes thoroughly on a clean towel. Toss with olive oil, sea salt, black pepper, garlic powder (if using), and smoked paprika until evenly coated.
Step 3: Cook the potatoes by your preferred method: fry in hot oil until golden and crispy, or roast in a 425°F (220°C) oven for about 30-35 minutes, turning halfway, until crispy.
Step 4: While the potatoes cook, fry the bacon or cook the sausage until browned and crispy. Drain on paper towels.
Step 5: Poach the eggs by bringing a large pot of water to a gentle simmer, adding white vinegar. Crack each egg into a small bowl, then gently slip into the simmering water. Cook for 3-4 minutes for soft yolks, then remove with a slotted spoon and drain on paper towels.
Step 6: Prepare the hollandaise sauce: whisk egg yolks, lemon juice, cold water, salt, and cayenne pepper in a heatproof bowl. Place over a pot of simmering water and whisk constantly while slowly adding melted butter until thickened and creamy.
Step 7: Assemble the poutine by placing crispy potatoes on a plate, layering with cheese curds and bacon or sausage, topping with poached eggs, then drizzling generous amounts of hollandaise sauce over the top.
Step 8: Garnish with fresh chives or parsley and serve immediately for the best experience.

Tips & Variations

Use fresh cheese curds for that classic squeaky texture; if unavailable, small chunks of mozzarella or farmer’s cheese can be a substitute.
For extra crispy potatoes, double-fry them: fry once at a lower temperature to cook through, then fry again at higher heat to crisp up.
Try swapping bacon for sausage or add sautéed mushrooms and spinach for a veggie twist.
To make hollandaise easier, use a blender to emulsify the sauce quickly without worrying about curdling.

Storage

Store any leftover crispy potatoes, bacon, and hollandaise sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat potatoes in a hot oven or air fryer to restore crispiness. Gently warm hollandaise sauce over low heat or in a warm water bath, stirring frequently. Poached eggs are best made fresh and not stored.

How to Serve

A white plate holds a layered breakfast dish, starting with a base of golden-brown crispy fries evenly spread out. On top of the fries is a layer of shredded white cheese, partially melted. Two poached eggs with soft whites and shiny, yellow yolks sit in the middle, covered generously with smooth, bright yellow hollandaise sauce that drips down the sides. Scattered crispy reddish-brown bacon pieces are placed around and on top of the sauce. The dish is finished with a sprinkle of finely chopped green chives and a dash of black pepper over the eggs and sauce. The plate rests on a white marbled surface, with a white cup of coffee blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the hollandaise sauce ahead of time?

You can prepare hollandaise sauce ahead and keep it warm in a thermos or over a very low heat, but it’s best used within a couple of hours to maintain its texture and flavor.

What if I don’t have fresh cheese curds?

If fresh cheese curds aren’t available, small pieces of mozzarella or farmer’s cheese make a good substitute, though they won’t have the same classic squeak.