Dinner

Irresistible Breakfast Poutine with Hollandaise Sauce Recipe

ByMaya bella July 4, 2026July 4, 2026

Introduction

Start your day with a decadent twist on a classic comfort dish: breakfast poutine topped with a luscious hollandaise sauce. This recipe combines crispy hash browns, savory turkey bacon, melted cheese, rich gravy, and creamy hollandaise for a truly irresistible breakfast treat.

The dish is a stack of crispy golden brown hash browns forming the base layer on a white bowl. Over this is a layer of melted yellow and white cheese mixed with a creamy light brown gravy that covers the potatoes evenly. On top of that, two sunny side up eggs with bright yellow yolks and glossy white edges sit side by side. Drizzled smoothly over the eggs and cheese is a pale yellow hollandaise sauce. Finally, a generous sprinkling of finely chopped crispy bacon bits crowns the dish. The bowl is placed on a surface with a white marbled texture, with a blurred kitchen background visible. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups frozen hash browns
2 tablespoons olive oil
1 teaspoon salt
0.5 teaspoon black pepper
4 large eggs
6 slices turkey bacon
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup gravy
1/2 cup unsalted butter
3 large egg yolks
1 tablespoon Dijon mustard
1 tablespoon grape juice vinegar
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Spread the frozen hash browns onto a baking sheet in a single layer. Drizzle with olive oil and season with salt and black pepper. Bake for 20 minutes, flipping halfway through to ensure even crisping.
Step 3: While the hash browns bake, heat a skillet over medium heat and cook the turkey bacon for 6 to 8 minutes until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat.
Step 4: In the same skillet, cook the eggs to your liking—sunny-side up or scrambled—and keep them warm.
Step 5: To make the hollandaise sauce, whisk together the egg yolks, Dijon mustard, and grape juice vinegar in a heatproof bowl. Place the bowl over simmering water and slowly whisk in the melted butter, continuing until the sauce thickens. Stir in lemon juice, cayenne pepper, and garlic powder for a flavorful finish.
Step 6: Assemble the breakfast poutine by layering the crispy hash browns on plates, topping with eggs, then sprinkling shredded cheddar and mozzarella cheeses. Pour warm gravy and hollandaise sauce over the top, and finish with crumbled turkey bacon. Serve immediately while hot.

Tips & Variations

For extra richness, use homemade gravy or add a splash of hot sauce to the hollandaise.
Swap turkey bacon for regular bacon or sausage if preferred.
Add sautéed mushrooms or caramelized onions for additional flavor and texture.
Use fresh hash browns made from grated potatoes if you have time, for a crispier base.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) to help retain crispiness, or warm in a skillet over low heat. Keep the hollandaise sauce separate and reheat it slowly over simmering water to avoid curdling.

How to Serve

A white bowl filled with a large base layer of crispy golden-brown hash browns topped with a generous layer of melted yellow cheddar cheese and brown sausage gravy. On top of that, two sunny-side-up eggs with bright yellow yolks and shiny, cooked white edges sit side by side. Drizzled over everything is a creamy pale yellow hollandaise sauce, adding smooth texture and shine. Finally, finely chopped, crisp bacon bits cover the eggs, adding a deep reddish-brown crunch. The bowl is placed on a white marbled countertop with a cozy kitchen 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?

Yes, you can make hollandaise sauce in advance and keep it warm in a thermos or over very low heat. However, homemade hollandaise is best served fresh for the creamiest texture.