Ultimate Breakfast Poutine with Rich Hollandaise Sauce

Breakfast Poutine With Hollandaise Sauce isn’t just a meal; it’s an experience, a delightful culinary adventure that transforms your morning into an occasion to remember. Imagine waking up to something truly extraordinary for breakfast – a dish that masterfully combines all the best elements of a hearty meal into one glorious plate.

While the iconic traditional poutine hails from Quebec, famous for its irresistible combination of crispy fries, squeaky cheese curds, and rich gravy, this breakfast iteration takes that beloved comfort food concept and brilliantly elevates it for the morning crowd. The addition of Hollandaise sauce, a luxurious classic French mother sauce often associated with elegant brunches and Eggs Benedict, brings a sophisticated touch, beautifully blending European culinary finesse with Canadian comfort food heritage.

Why This Dish Is a Morning Marvel

I find that people absolutely adore this Breakfast Poutine With Hollandaise Sauce for its incredible textural contrasts and harmonious flavors. It offers the satisfying crunch of golden-brown potatoes, the delightful chewiness of melting cheese curds, and the luscious, tangy richness of the Hollandaise sauce. It’s the ultimate comfort food with a gourmet twist, providing a savory indulgence that simply can’t be beaten. Get ready to impress your taste buds and make any breakfast truly unforgettable.

this Recipe

Ingredients:

• For the Crispy Fries:

• 3 large Russet potatoes (about 2.5-3 lbs), peeled and cut into ½-inch thick fries
• 8-10 cups cold water (for soaking)
• 1/4 cup white vinegar (optional, for soaking)
• 6-8 cups neutral oil (such as canola, vegetable, or peanut oil) for deep frying
• 1 ½ teaspoons fine sea salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste

• For the Savory Breakfast Meats:

• 8 slices thick-cut bacon, cut into 1-inch pieces
• OR 8 oz breakfast sausage, cooked and crumbled
• OR a mix of both!

• For the Silky Hollandaise Sauce:

• 3 large egg yolks
• 1 cup (2 sticks) unsalted butter, melted and kept warm
• 2 tablespoons fresh lemon juice, or more to taste
• ½ teaspoon fine sea salt, or to taste
• ¼ teaspoon cayenne pepper, or to taste (adds a lovely subtle kick)
• 2 tablespoons hot water, if needed for thinning

• For the Perfectly Cooked Eggs:

• 4 large eggs (one per serving)
• 1 tablespoon butter or oil, for frying/poaching
• Pinch of salt and pepper

• For the Classic Poutine Toppings:

• 1 ½ cups fresh cheese curds, preferably at room temperature

• For Garnishing (Optional but Recommended):

• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon fresh parsley, finely chopped

Preparing the Crispy Fries: The Foundation of Your Breakfast Poutine

1. Prepare the Potatoes: First things first, we need to get those potatoes ready for frying. Peel your Russet potatoes – I find Russets give the best starchy interior and crispy exterior for fries. Once peeled, cut each potato lengthwise into ½-inch thick planks. Then, take each plank and cut it into ½-inch thick sticks. Aim for consistency here; uniform fries cook evenly, which is key for perfect texture.
2. Soak and Rinse: Transfer your cut potatoes to a large bowl and cover them completely with cold water. You can even add ¼ cup of white vinegar to the soaking water if you like; it can help prevent them from turning brown and contribute to extra crispiness. Let them soak for at least 30 minutes, or even up to a few hours in the refrigerator. This crucial step removes excess starch, which is what prevents fries from getting truly crispy and light. You’ll notice the water becoming cloudy – that’s the starch leaving the potatoes!
3. Thoroughly Dry the Potatoes: Once soaked, drain the potatoes completely. This next step is perhaps the most important for crispy fries: drying them. Spread the potato sticks in a single layer on several layers of paper towels or a clean kitchen towel. Pat them absolutely dry with more paper towels. Any residual moisture will cause the oil to splatter dangerously and prevent your fries from crisping up properly. Take your time here!
4. First Fry (Blanching): In a large, heavy-bottomed pot or Dutch oven, pour your neutral oil (canola, vegetable, or peanut oil works great) to a depth of about 3-4 inches. Heat the oil over medium-high heat until it reaches 325°F (160°C) on a deep-fry thermometer. Once the oil is at temperature, carefully add about a third of your dried potatoes to the hot oil. Don’t overcrowd the pot, as this will drop the oil temperature too much and result in soggy fries. Fry them for 5-7 minutes, stirring occasionally, until they are soft, cooked through, and just barely beginning to turn pale golden. They won’t be crispy yet; this is the blanching stage.
5. Cool the Blanched Fries: Using a slotted spoon or spider, transfer the blanched fries to a wire rack set over a baking sheet lined with paper towels. This allows excess oil to drain and for the fries to cool down completely. Repeat with the remaining batches of potatoes. Allow the fries to cool for at least 15-20 minutes, or even longer, up to a few hours at room temperature. This cooling period is vital for achieving that perfect double-fried crispiness. You can even refrigerate them for up to a day at this stage.
6. Second Fry (Crisping): Now for the magic! Increase the oil temperature to 375°F (190°C). Once the oil is hot, carefully return the cooled, blanched fries to the pot in batches. Fry for another 2-4 minutes, or until they are beautifully golden brown and incredibly crispy. Keep an eye on them, as they can go from perfect to burnt quickly.
7. Season the Fries: Once crispy, remove the fries with a slotted spoon and immediately transfer them to a clean wire rack set over a baking sheet. Sprinkle generously with fine sea salt and black pepper while they are still hot. This ensures the seasoning adheres well. Continue frying the remaining batches. Once all fries are done, set them aside, keeping them warm in a low oven (around 200°F/95°C) if you’re not assembling immediately.

Preparing the Savory Breakfast Meats: Bacon or Sausage

1. For Bacon: If using bacon, cut your thick-cut bacon slices into 1-inch pieces. Place them in a cold skillet (cast iron works wonderfully) over medium heat. As the pan heats up, the bacon will slowly render its fat, cooking evenly and becoming wonderfully crispy. Stir occasionally, cooking for 8-12 minutes, or until deeply golden and crisp to your liking. Remove the bacon pieces with a slotted spoon and place them on a paper towel-lined plate to drain any excess fat. Keep the bacon warm.
2. For Sausage: If you’re opting for breakfast sausage, crumble it into a skillet over medium heat. Cook, breaking up the pieces with a spoon, until it’s fully browned and cooked through, usually about 8-10 minutes. Drain any excess grease and keep the sausage warm.
3. Combination: If you’re using both, cook them separately to ensure optimal texture, then combine them when ready to assemble.

Crafting the Velvety Hollandaise Sauce: The Star of Your Breakfast Poutine

This is where the “Breakfast Poutine With Hollandaise Sauce” truly shines! Don’t be intimidated; homemade Hollandaise is absolutely worth the effort.

1. Set Up Your Double Boiler: Fill a medium saucepan with about an inch or two of water. Bring it to a gentle simmer over medium-low heat. You’ll need a heatproof bowl (stainless steel or glass works best) that fits snugly over the saucepan without touching the simmering water. This creates a gentle, indirect heat for cooking the egg yolks without scrambling them.
2. Melt the Butter: In a separate small saucepan or microwave-safe bowl, gently melt your 1 cup of unsalted butter. You can clarify it if you wish (separating the milk solids from the pure butterfat for a cleaner sauce), but it’s not strictly necessary for a delicious Hollandaise. Just make sure it’s melted and kept warm – not boiling hot, but warm enough so it doesn’t solidify when added to the yolks.
3. Whisk the Yolks: Place the three egg yolks in your heatproof bowl set over the simmering water. Immediately begin whisking vigorously and continuously. The goal here is to thicken the yolks and lighten their color. As you whisk, the yolks will become pale yellow and increase in volume, reaching a “ribbon” stage where they form thick ribbons when the whisk is lifted. This can take 3-5 minutes. Crucially, never stop whisking, and make sure the bottom of the bowl does not touch the simmering water. If it gets too hot, lift the bowl off the heat for a few seconds while continuing to whisk, then return it.
4. Emulsify with Butter: Once the yolks are thick and pale, remove the bowl from the heat but keep it close to your workstation. Begin adding the warm melted butter to the egg yolks, a very slow and steady drizzle at a time, while continuously whisking vigorously with your other hand. This slow addition is paramount for creating a stable emulsion. If you add the butter too quickly, your sauce will likely break and separate. Start with just a few drops, whisking until fully incorporated, then gradually increase the drizzle. The sauce will begin to thicken and become beautifully creamy.
5. Season and Finish: Once all the butter has been incorporated and you have a luscious, smooth sauce, whisk in the fresh lemon juice, salt, and cayenne pepper. Taste and adjust seasonings as needed. If the sauce is too thick for your liking, you can whisk in a tablespoon or two of hot water, one at a time, until it reaches your desired consistency.
6. Keep Warm: Hollandaise is best served immediately, but you can keep it warm for a short period. Place the bowl back over the (now turned off) warm water in the saucepan, or in a warm spot on your stovetop, stirring occasionally. If it thickens too much, whisk in a few drops of hot water. Avoid reheating Hollandaise in a microwave or over direct heat, as it will scramble the eggs.

Cooking the Perfect Eggs: Your Preference for Breakfast Poutine

For this “Breakfast Poutine With Hollandaise Sauce”, I love a runny yolk, so fried or poached eggs are my top choices.

1. For Fried Eggs: Heat a non-stick skillet over medium-low heat. Add a tablespoon of butter or oil. Once shimmering, crack each egg into the pan, being careful not to break the yolk. Cook for 2-3 minutes, until the whites are set and the yolks are still wonderfully runny. Season with a pinch of salt and pepper.
2. For Poached Eggs (My Personal Favorite for Poutine): Fill a medium saucepan with about 3-4 inches of water. Add a splash of white vinegar (about 1 tablespoon, optional but helps the whites hold together). Bring the water to a gentle simmer – you should see tiny bubbles, but no rolling boil. Crack each egg into a small ramekin or bowl first (this allows you to gently slide it in and check for shell fragments). Using a spoon, create a gentle swirl in the simmering water. Carefully slide one egg into the center of the swirl. Repeat with the remaining eggs, being careful not to overcrowd the pan. Cook for 3-4 minutes for perfectly set whites and a runny yolk. Use a slotted spoon to gently lift the eggs from the water, allowing any excess water to drain. Season with salt and pepper immediately.

Assembling Your Ultimate Breakfast Poutine With Hollandaise Sauce

Now for the grand finale – putting it all together to create this incredible “Breakfast Poutine With Hollandaise Sauce”!

1. Layer the Fries: Divide your warm, crispy fries among four individual serving bowls or plates. Make sure to create a good base for all the delicious toppings.
2. Add the Cheese Curds: Scatter the fresh cheese curds generously over the hot fries. The heat from the fries will gently warm the curds, making them soft and slightly melty, which is exactly what we want for traditional poutine.
3. Top with Breakfast Meats: Evenly distribute your warm bacon pieces, crumbled sausage, or a combination of both over the cheese curds. The savory notes of the meat are a fantastic contrast to the rich sauce.
4. Place the Eggs: Carefully place one perfectly cooked fried or poached egg on top of each serving. A runny yolk is truly transformative here, adding another layer of richness and texture when it breaks and mingles with the Hollandaise.
5. Drizzle with Hollandaise: This is the moment! Liberally spoon that luscious, velvety Hollandaise sauce over the egg, cheese curds, and breakfast meats. Don’t be shy; the Hollandaise is what ties this entire breakfast poutine together.
6. Garnish and Serve: Finish each plate with a sprinkle of fresh chopped chives and/or parsley for a burst of color and fresh flavor. Serve your Breakfast Poutine With Hollandaise Sauce immediately, while everything is piping hot and the Hollandaise is at its peak. Grab a fork and dig into this truly indulgent and satisfying breakfast masterpiece!

Conclusion:

Well, my fellow food adventurers, we’ve reached the delicious culmination of our culinary journey! I genuinely hope you’re feeling as excited as I am about the prospect of bringing this incredible dish to your own kitchen. There’s a reason why I consider this recipe an absolute game-changer for anyone looking to elevate their morning meal from mundane to magnificent. It’s more than just a breakfast; it’s an experience, a symphony of textures and flavors that will quite simply blow your taste buds away. Imagine perfectly crispy potatoes forming the comforting base, generously topped with savory elements like perfectly poached eggs and rich, melted cheese curds. But the true star, the crowning glory that ties it all together, is that velvety, lemon-kissed Hollandaise sauce. It’s this indulgent, creamy embrace that transforms humble ingredients into something truly extraordinary.

This isn’t just a meal; it’s an event. It’s the kind of dish that makes lazy weekend mornings feel like a gourmet brunch at a five-star restaurant, right in the comfort of your home. The combination of crispy, soft, gooey, and rich creates a textural wonderland with every single bite. The warmth of the potatoes, the burst of the runny yolk, the tangy richness of the Hollandaise – it’s a harmonious blend that simply must be experienced to be fully appreciated. It’s hearty enough to keep you going, yet refined enough to impress any guest. For me, mastering the Breakfast Poutine With Hollandaise Sauce has unlocked a new level of breakfast artistry, proving that comfort food can indeed be incredibly sophisticated.

Perfect Pairings and Serving Suggestions

When it comes to serving this magnificent creation, simplicity is often key, as the dish itself is incredibly rich and fulfilling. I love to pair it with a refreshing glass of freshly squeezed orange juice or a robust cup of coffee to balance out the decadence. A side of fresh fruit, perhaps some vibrant berries or sliced avocado, can offer a lovely contrast in freshness and acidity. For those special occasions, a mimosa or a sparkling bellini can truly elevate the brunch experience. Garnish is also important; a sprinkle of freshly chopped chives or parsley adds a pop of color and a hint of herbaceousness that cuts through the richness beautifully. Sometimes, a dash of paprika or a few grinds of fresh black pepper can also enhance the presentation and flavor profile.

Unleash Your Inner Chef: Creative Variations

One of the most exciting aspects of this recipe is its incredible versatility. While the classic rendition is perfection, I wholeheartedly encourage you to play around with variations to make it uniquely yours. Feeling adventurous? Try swapping out traditional cheese curds for crumbled goat cheese for a tangy twist, or smoked gouda for a deeper, nuttier flavor. For the potato base, while crispy fries are king, consider oven-roasted potato wedges, sweet potato fries for a touch of sweetness, or even crispy tater tots for a nostalgic feel.

The protein component offers endless possibilities. Instead of just bacon, try adding pan-seared breakfast sausage, thinly sliced smoked ham, or even smoked salmon for a more upscale take. For my vegetarian friends, sautéed wild mushrooms, spinach, or a seasoned tofu scramble can make fantastic additions, ensuring everyone can enjoy this indulgent experience. If you like a little heat, a pinch of cayenne pepper in the Hollandaise or a drizzle of your favorite hot sauce over the finished dish can add a delightful kick. Don’t be afraid to experiment with different herbs in your Hollandaise, too; a whisper of dill or tarragon can add an unexpected layer of flavor.

So, please, don’t just dream about it. Take the plunge and give this recipe a try! I promise you won’t regret it. This dish is designed to bring joy and a sense of culinary accomplishment to your mornings. Once you’ve created your own masterpiece, I would absolutely love to hear about it. Share your successes, your clever variations, and any tips you discovered along the way. Snap a picture, tell us about your experience – let’s inspire each other to make every breakfast an extraordinary one. Happy cooking, and even happier eating!