Breakfast & Brunch > International Breakfast & Brunch > North American Brunches > Canadian Breakfast (Poutine with Eggs)

Breakfast Poutine with Hollandaise

A Canadian-inspired breakfast poutine that combines crispy breakfast potatoes, cheese curds, and a perfectly poached egg, all smothered in a rich hollandaise sauce. This indulgent dish is a delightful twist on the classic poutine, making it a perfect brunch option. You can adjust this recipe to your liking by adding your favorite meat for breakfast such as bacon or sausage.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
2
Ingredients
  • 2 medium, peeled and cubed Russet potatoes
  • 2 tbsp Olive oil
  • To taste Salt
  • To taste Black pepper
  • 1 cup, fresh Cheese curds
  • 2 large Eggs
  • 1 tbsp White vinegar
  • 2 large Egg yolks
  • 1 tbsp Lemon juice
  • 1/2 cup, unsalted Melted butter
  • Pinch (optional) Cayenne pepper
  • 4 slices, cooked and crumbled Bacon (optional)

Prepare the Potatoes

Preheat oven to 400°F (200°C). Toss the cubed potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.

Poach the Eggs

Fill a saucepan with water and add vinegar. Bring to a simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and set aside.

Make the Hollandaise Sauce

In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together egg yolks and lemon juice until light and frothy. Gradually drizzle in melted butter, whisking constantly, until the sauce is thick and emulsified. Season with salt and cayenne pepper (if using).

Assemble the Poutine

Divide the crispy potatoes between two bowls. Top with cheese curds and a poached egg. Drizzle generously with hollandaise sauce. Garnish with crumbled bacon (if using) and serve immediately.

← Authentic Shakshuka Buttermilk Biscuits →

FAQ

  • Can I use frozen potatoes?

    Yes, you can use frozen breakfast potatoes for convenience. Just follow the package instructions for cooking.
  • Can I make the hollandaise sauce ahead of time?

    Hollandaise sauce is best made fresh, but you can keep it warm in a thermos or over a very low heat setting in a double boiler, whisking occasionally, for up to 30 minutes.
  • What can I substitute for cheese curds?

    If you can't find cheese curds, you can use mozzarella cheese, but the texture won't be quite the same.