It's not even a competition. Brunch is the best meal hands down! The best brunch though? That's harder.
Huevos Rancheros, Breakfast Fried Rice, Apple Cinnamon Oatmeal Pancakes. I love you all. But this Breakfast Poutine might have you beat!
These breakfast bowls combine the flavors of breakfast potatoes with classic Eggs Benedict but making them is easier than you might think, especially if you choose to cook the eggs right on the sheet pan.
The Ingredients
- Bacon- We used thin cut bacon but feel free to try another meat such as your favorite breakfast sausage.
- Potatoes- You could substitute all or part with sweet potatoes.
- Carrots- Another vegetable such as asparagus or Brussels sprouts in addition or instead would be tasty!
- Red Onion- White or yellow onion would work instead or leave it out completely.
- Hollandaise Sauce- Don't be intimidated, this sauce recipe is easier than it looks!
- Eggs- To keep these bowls along the line of classic Eggs Benedict, we used poached eggs. However, you could also serve these with eggs anyway you want. Scrambled, sunny side up or to save on dishes, cook them right on the roasted vegetables!
- Cheese- Totally optional, but we topped the roasted vegetables with shredded mozzarella immediately after placing the hot mixture in the bowls so that the cheese would melt.
The Method
- Roast vegetables and bacon.
- Prepare Hollandaise Sauce.
- Prepare Eggs.
- If you would like to keep it "traditional", this is a great tutorial for poaching eggs!
- For the easiest method (and least dishes!), you can cook the eggs right on top of the sheet pan (like in this Sweet Potato and Russet Hash) . Once the vegetables are near the end of their cooking time (after about 25 minutes, when the potatoes are tender and starting to crisp), remove the sheet pan from the oven. Crack your desired amount of eggs right on top and return the pan to the oven. Cook for 5-10 minutes until eggs are at your desired level of doneness. I find 8 minutes to be the right amount of time for us.
- Assemble bowls. Divide the sheet pan hash between two bowls, top with eggs, cheese (if using) and finally, Hollandaise sauce.
Leftover Storage
This meal is best enjoyed fresh. If you anticipate leftovers, only assemble the amount you plan to eat.
Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
To Reheat: Reheat in the oven at 350 F for 10 minutes. Store leftover Hollandaise Sauce in a separate container and re-use according to recipe directions. Make fresh eggs at the time that you plan to eat the leftovers.
And if you liked this Recipe...
...you might also like these other brunch recipes!
- Everything Bagel Casserole (For Two)
- Oat Waffles
- Loaded Avocado Chickpea Toast
- Huevos Rancheros
- Eggs in Purgatory
Recipe Card
Breakfast Poutine
Ingredients
- 4 slices bacon sliced in 1 inch chunks
- 1 lb potatoes cut into ¾ inch dice (about 2 cups)
- 2 carrots cut into ½ inch dice (about 1 cup)
- ¼ red onion cut into 1 inch dice (about ½ cup)
- 4 eggs
- 1 batch Hollandaise Sauce
- ½ cup shredded cheese (optional)
- ¼ cup green onions sliced (optional)
- 1 fresh tomato diced (optional)
Instructions
- Preheat the oven to 450 °F. Mix together potatoes, carrots, onions and bacon and spread on a sheet pan.
- Bake mixture for 25-30 minutes, stirring halfway through, until tender and crisp.
- Meanwhile, prepare Hollandaise sauce and poach eggs (or see above post for other cooking options).
Assemble Bowls:
- Divide potato mixture between 2 bowls, top with cheese if using, followed by prepared eggs. Generously drizzle Hollandaise sauce on top and enjoy!
Notes
Nutrition
More Breakfasts and Brunches!
Caroline says
This is such a fun idea! I'm a big brunch fan and love Hollandaise, so this sounds great to me.
Suja MD says
I just love this and its was a big hit with everyone. And this was such a pleasing experience!
Janessa says
I'm glad you liked this recipe, Suja! Thank you for your kind review.
kushigalu says
Something interesting and new to me. Love the flavors here. Thanks for sharing.
Andrea says
What a fabulous combination! Love eggs benedict, love hash browns like these, can't wait to dig in!
Michelle says
This is my kind of breakfast! Perfect for weekends and brinner!
Amy says
I was looking for something savory with good protein and this hit the spot. Easy, no-fuss, deliciousness that was the perfect breakfast for dinner for my family!
Janessa says
Than you for your kind review, Amy!
Chenée says
This is such a great idea for a fun brunch! I know what we're having this Sunday!
Janessa says
Thank you for your kind review!
Tavo says
fabulous eggs! love the addition of hollandaise sauce!
Kris says
SO easy and flavorful! Will definitely make again. Thank you for another winner!
Janessa says
I'm glad you enjoyed this recipe, Kris!
Tara says
I could probably have this for breakfast every morning and never get sick of it!