Ultimate Breakfast Poutine with Creamy Hollandaise Sauce Recipe
This Ultimate Breakfast Poutine with Creamy Hollandaise Sauce features perfectly crispy breakfast potatoes topped with savory bacon or sausage, squeaky fresh cheese curds, poached eggs, and a rich, velvety hollandaise sauce. A delightful and indulgent morning meal that combines textures and flavors for the ultimate brunch experience.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Canadian
Ingredients
Scale
Crispy Breakfast Potatoes (or Fries)
- 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
Savory Bacon (or Sausage)
- 8–10 slices thick-cut bacon, your favorite brand (or about ½ lb breakfast sausage, links or patties)
Perfect Poached Eggs
- 4 large eggs, very fresh
- 1 tablespoon white vinegar
- A large pot of water for poaching
Rich Hollandaise Sauce
- 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)
For Assembling Your Breakfast Poutine
- 1 cup fresh cheese curds, ideally squeaky
- Fresh chives or parsley, finely chopped, for garnish
Instructions
- Wash and Cut the Potatoes: Scrub the Russet potatoes clean under cold running water. Leave the skins on for extra texture or peel if preferred. Cut them into ½-inch thick fry-like batons, aiming for uniform size to ensure even cooking.
- Soak for Extra Crispiness: Place the cut potatoes in a large bowl, cover completely with cold water, and soak for at least 30 minutes to remove excess starch. For best results, soak up to a couple of hours and change the water once or twice.
- Dry Thoroughly: Drain the potatoes and spread them out on a clean kitchen towel or paper towels. Pat dry thoroughly and let air dry for 5-10 minutes to remove any lingering moisture, which is essential for crispiness.
- Season and Prep for Cooking: Transfer dried potatoes to a large bowl. Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika. Toss by hand to coat evenly.
- Cook the Potatoes: Preheat your oven or prepare a frying method as preferred (not detailed here). For roasting, spread potatoes in a single layer on a baking sheet and roast at 425°F until golden and crispy, about 25-30 minutes, flipping halfway. For frying, heat oil to 350°F and fry in batches until golden and crisp, then drain on paper towels.
- Cook the Bacon or Sausage: Cook thick-cut bacon slices in a skillet over medium heat until crisp, about 8-10 minutes, turning occasionally. For sausage, cook thoroughly until browned and cooked through.
- Poach the Eggs: Fill a large pot with water and bring to a simmer. Add white vinegar. Crack eggs individually into small bowls, then gently slide into simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain.
- Prepare the Hollandaise Sauce: In a heatproof bowl, whisk egg yolks with lemon juice and cold water until pale and thick. Place over a simmering water bath (double boiler), whisk continuously while slowly drizzling in melted butter until sauce thickens to creamy consistency. Remove from heat and season with salt and cayenne pepper if using.
- Assemble the Breakfast Poutine: On serving plates, layer the crispy potatoes, scatter fresh cheese curds, then top with cooked bacon or sausage. Place poached eggs over the top and generously spoon warm hollandaise sauce over everything. Garnish with finely chopped fresh chives or parsley and serve immediately.
Notes
- Soaking the potatoes is key for removing starch and achieving crispy fries or roast potatoes.
- Drying potatoes thoroughly before cooking prevents sogginess.
- Use fresh eggs for poaching to maintain shape and texture.
- Keep the hollandaise sauce warm but off direct heat to prevent curdling.
- Cheese curds traditionally used provide the classic poutine squeak, but fresh mozzarella is a good substitute if unavailable.
- You can switch to sausage if preferred for the meat component.
Keywords: breakfast poutine, hollandaise sauce, crispy potatoes, poached eggs, bacon, brunch recipe
