Description
A hearty breakfast poutine made with crispy potatoes, melted cheddar cheese, perfectly poached eggs, and a rich homemade hollandaise sauce. Comforting, indulgent, and perfect for slow mornings or brunch gatherings.
Ingredients
Scale
- 2 large russet potatoes, peeled and diced
- 6 large eggs
- 1 cup cheddar cheese, shredded
- 1 cup unsalted butter, divided
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 2 tablespoons all purpose flour
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons fresh chives, finely chopped
Instructions
- Heat a large skillet over medium heat and bring a pot of water to a gentle simmer for poaching eggs.
- Melt 2 tablespoons of butter in a saucepan, whisk in the flour, then slowly add the milk while stirring until smooth and slightly thickened.
- Add the diced potatoes to the skillet with the remaining butter, season with salt, black pepper, and paprika, and cook until golden and crispy.
- Spoon the creamy sauce over the potatoes, sprinkle with shredded cheddar cheese, and allow it to melt gently.
- Poach the eggs in simmering water until the whites are set and the yolks remain soft.
- In a heat-safe bowl, whisk the egg yolks with lemon juice, then slowly whisk in melted butter over gentle heat until thick and smooth to form hollandaise.
- Top the potatoes with poached eggs, drizzle generously with hollandaise sauce, and finish with chopped chives before serving.
Notes
- Dry the potatoes well before cooking to achieve maximum crispiness.
- Keep the hollandaise warm over low heat to maintain its smooth texture.
- Serve immediately for the best contrast of textures.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 255 mg
Keywords: breakfast poutine, brunch potatoes, hollandaise sauce breakfast, poached eggs and potatoes, comfort breakfast recipe