Breakfast Poutine with Hollandaise Sauce

There are mornings when breakfast needs to feel a little extra, the kind that fills the kitchen with warmth and makes everyone linger at the table just a bit longer. This breakfast poutine with hollandaise sauce is exactly that kind of dish. Crispy potatoes, soft eggs, creamy cheese, and a rich hollandaise come together in a way that feels indulgent but still comforting. Trust me, you’re going to love this, it’s bold, cozy, and absolutely worth every bite.

Behind the Recipe

This recipe was born on a slow weekend morning when basic breakfast just did not feel exciting enough. I wanted something hearty like diner potatoes but with a brunch-style twist that felt special. Layer by layer, this dish came together, and once the hollandaise hit those crispy potatoes, there was no turning back.

Recipe Origin or Trivia

Poutine traditionally comes from Canada and is known for fries, cheese, and gravy. This breakfast version takes inspiration from that idea but shifts it firmly into brunch territory. Instead of classic gravy, we lean into hollandaise, a sauce with French roots that instantly adds elegance and richness to the plate.

Why You’ll Love Breakfast Poutine with Hollandaise Sauce

This dish shines for so many reasons, and once you try it, it might become part of your weekend routine.

Versatile: It works beautifully for breakfast, brunch, or even a cozy breakfast-for-dinner night.

Budget-Friendly: Simple ingredients like potatoes and eggs keep things affordable without sacrificing flavor.

Quick and Easy: Once your prep is done, everything comes together smoothly and faster than you might expect.

Customizable: You can adjust spice levels, cheese choices, or egg doneness to match your mood.

Crowd-Pleasing: This one’s a total game-changer when you have guests at the table.

Make-Ahead Friendly: Components like the potatoes can be prepared ahead of time.

Great for Leftovers: Reheats well and still delivers on texture and flavor.

Chef’s Pro Tips for Perfect Results

Before we cook, let me share a few small tricks that make a big difference.

• Use starchy potatoes for maximum crispiness.
• Keep the hollandaise warm, not hot, so it stays silky.
• Season each layer lightly so the final dish tastes balanced.
• Serve immediately for the best contrast of textures.

Kitchen Tools You’ll Need

Having the right tools nearby makes the process smooth and enjoyable.

Large skillet: Essential for getting those potatoes golden and crisp.

Medium saucepan: Used for the creamy sauce base and gentle heating.

Whisk: Helps keep sauces smooth and lump-free.

Mixing bowls: Handy for prep and organization.

Slotted spoon: Perfect for lifting poached eggs cleanly.

Ingredients in Breakfast Poutine with Hollandaise Sauce

Every ingredient here plays a role, and together they create something truly special.

1. Russet potatoes: 2 large, peeled and diced, these create the crispy base of the dish.
2. Eggs: 6 large, used for poaching and richness throughout the recipe.
3. Cheddar cheese: 1 cup, shredded, adds sharpness and melt.
4. Unsalted butter: 1 cup, divided, essential for flavor and the hollandaise sauce.
5. Egg yolks: 3 large yolks, they form the backbone of the hollandaise.
6. Fresh lemon juice: 1 tablespoon, brightens and balances the richness.
7. All purpose flour: 2 tablespoons, helps thicken the creamy sauce layer.
8. Whole milk: 1 cup, creates a smooth, mild sauce that ties everything together.
9. Salt: 1 teaspoon, or to taste, enhances all flavors.
10. Black pepper: 1 half teaspoon, adds gentle warmth.
11. Paprika: 1 half teaspoon, brings subtle color and depth.
12. Fresh chives: 2 tablespoons, finely chopped, for freshness and finish.

Ingredient Substitutions

Sometimes you work with what you have, and that’s perfectly fine.

Russet potatoes: Yukon gold potatoes work well for a creamier interior.
Cheddar cheese: Monterey Jack or Colby are great alternatives.
Whole milk: Use low fat milk if needed, though the sauce will be slightly thinner.
Fresh chives: Green onions make a good stand-in.

Ingredient Spotlight

Russet Potatoes: Their high starch content helps create a crisp exterior while staying fluffy inside.

Egg Yolks: These add richness and structure, especially in the hollandaise, making it luxuriously smooth.

Instructions for Making Breakfast Poutine with Hollandaise Sauce

Now let’s dive into the fun part and bring this dish to life.

1. Preheat Your Equipment: Heat a large skillet over medium heat and bring a pot of water to a gentle simmer for poaching eggs.
2. Combine Ingredients: In a saucepan, melt 2 tablespoons of butter, whisk in flour, then slowly add milk while stirring until smooth.
3. Prepare Your Cooking Vessel: Add diced potatoes to the skillet with remaining butter, season with salt, pepper, and paprika, and cook until golden and crispy.
4. Assemble the Dish: Spoon creamy sauce over the potatoes, sprinkle with cheddar cheese, and let it melt gently.
5. Cook to Perfection: Poach eggs in simmering water until whites are set and yolks are soft.
6. Finishing Touches: Whisk egg yolks, lemon juice, and melted butter over gentle heat to make hollandaise. Season lightly.
7. Serve and Enjoy: Top potatoes with poached eggs, drizzle with hollandaise, and finish with chopped chives.

Texture & Flavor Secrets

The magic here is all about contrast. Crispy potatoes meet silky sauces, while soft eggs add richness that flows into every bite. The mild cheese and bright lemon keep things from feeling too heavy.

Cooking Tips & Tricks

A few extra pointers can make this even better.

• Dry potatoes well before cooking for extra crispiness.
• Whisk sauces constantly to avoid lumps.
• Taste and adjust seasoning at each stage.

What to Avoid

Even great recipes have a few pitfalls to watch for.

• Overcrowding the pan, which prevents crisping.
• Boiling hollandaise, which can cause it to split.
• Skipping seasoning until the end.

Nutrition Facts

Servings: 4
Calories per serving: 520

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

You can prep the potatoes and creamy sauce ahead and store them in the fridge for up to two days. Reheat gently on the stove and make the hollandaise fresh for best results.

How to Serve Breakfast Poutine with Hollandaise Sauce

Serve it hot in shallow bowls or plates, with extra chives on top. It pairs beautifully with fresh fruit or a light green salad.

Creative Leftover Transformations

Turn leftovers into a breakfast hash by reheating in a skillet, or use them as a filling for a breakfast wrap the next day.

Additional Tips

For extra depth, warm your plates before serving and keep sauces covered so they stay smooth and glossy.

Make It a Showstopper

Finish with a neat drizzle of hollandaise and a sprinkle of paprika for color. Presentation makes this dish feel restaurant-worthy.

Variations to Try

Try adding sautéed mushrooms for earthiness, a touch of hot sauce for heat, or swap cheddar for a smoky cheese.

FAQ’s

1. Can I make this without hollandaise?

Yes, though the hollandaise adds signature richness, you can enjoy it with just the creamy sauce.

2. Are the eggs fully cooked?

The whites are set while the yolks remain soft and creamy.

3. Can I bake the potatoes instead?

Yes, baking works, though pan-frying gives better crispness.

4. How do I keep hollandaise warm?

Place it over warm water and stir occasionally.

5. Can I use pre-shredded cheese?

You can, but freshly shredded melts more smoothly.

6. Is this recipe spicy?

It’s mild, with warmth from paprika only.

7. Can I double the recipe?

Absolutely, just work in batches for the potatoes.

8. What’s the best potato size?

Small, even cubes cook and crisp more evenly.

9. Can kids enjoy this dish?

Yes, it’s family-friendly and comforting.

10. Does it reheat well?

Yes, especially the potatoes and creamy sauce.

Conclusion

This breakfast poutine with hollandaise sauce brings comfort, indulgence, and a touch of brunch magic to your table. Let me tell you, it’s worth every bite, and once you make it, you’ll be looking for excuses to serve it again.

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