Breakfast Poutine With Hollandaise Sauce

Breakfast poutine is a comforting, savoury dish built on crisp potatoes, soft eggs, smoky bacon, and a silky hollandaise that ties everything together. The texture is a balance of crunchy, creamy, and rich, with buttery warmth in every bite. This recipe is straightforward and very achievable at home, even if you are new to hollandaise. From start to finish, it takes about 40 minutes and feels special enough for a weekend breakfast or relaxed brunch.

Ingredients

For the breakfast potatoes

• 750 g potatoes, peeled and cut into small cubes
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp smoked paprika

For the toppings

• 200 g streaky bacon, chopped
• 4 large eggs
• 30 g butter
• 100 g cheese curds or grated mild cheddar
• Fresh chives, finely chopped

For the hollandaise sauce

• 3 large egg yolks
• 1 tbsp lemon juice
• 125 g unsalted butter, melted and warm
• A pinch of salt
• A pinch of cayenne pepper, optional

Method

Prepare the oven and potatoes

Preheat the oven to 220°C, 200°C fan. Place the potato cubes on a large baking tray, drizzle with olive oil, and sprinkle over the salt, pepper, and smoked paprika. Toss well so everything is evenly coated, then spread the potatoes out in a single layer.

Bake until crisp

Roast the potatoes for 30 to 35 minutes, turning once halfway through, until golden and crisp on the outside and fluffy inside.

Cook the bacon and eggs

While the potatoes bake, fry the chopped bacon in a large frying pan over medium heat until crisp. Remove to a plate and keep warm. In the same pan, melt the butter and fry the eggs to your liking. Soft yolks work beautifully here.

Make the hollandaise sauce

Place the egg yolks and lemon juice in a heatproof bowl set over a pan of gently simmering water. Whisk continuously until the mixture thickens slightly. Slowly drizzle in the warm melted butter while whisking until the sauce is thick and glossy. Season with salt and a pinch of cayenne if using, then remove from the heat.

Assemble the breakfast poutine

Divide the hot roasted potatoes between serving plates. Scatter over the cheese curds, followed by the crispy bacon and fried eggs. Spoon the warm hollandaise generously over the top and finish with chopped chives. Serve immediately.

Tips

How do I keep hollandaise from splitting?

Make sure the butter is warm, not hot, and add it slowly while whisking constantly. Gentle heat is key.

Can I make this less rich?

Use fewer cheese curds and drizzle the hollandaise lightly. You can also serve extra sauce on the side.

How do I get extra crispy potatoes?

Cut the potatoes evenly and avoid overcrowding the tray. A hot oven makes all the difference.

Serving Suggestions

• Serve with toasted sourdough or crusty bread
• Add grilled tomatoes or sautéed mushrooms on the side
• Pair with fresh orange juice or a light brunch cocktail

Storage

Room temperature

This dish is best served straight away and should not be left out for more than 1 hour.

Refrigerator

Store leftover potatoes and bacon in an airtight container for up to 2 days. Reheat in the oven or a frying pan. Hollandaise is best made fresh.

Freezing

Freezing is not recommended, as the texture of the potatoes and sauce will suffer.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 38 g
• Protein: 22 g
• Fat: 32 g
• Saturated Fat: 15 g
• Sodium: 780 mg

Nutritional values are estimates and can vary based on ingredients used.

FAQs

Can I make breakfast poutine without cheese curds?

Yes, grated cheddar, mozzarella, or even gouda work well as substitutes.

Is hollandaise safe to eat?

When made with fresh eggs and gentle heat, hollandaise is safe and delicious. Serve it immediately.

Can I prepare anything in advance?

You can roast the potatoes ahead and reheat them in a hot oven. Make the hollandaise just before serving.

What protein can I use instead of bacon?

Sausage, smoked salmon, or sautéed mushrooms are all excellent alternatives.