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Tater Tot Eggs Benedict
Eggs Benedict done on Tater Tots instead of English muffins with homemade hollandaise sauce. Once you try it, you'll never use muffins again!
Prep Time
25
minutes
mins
Cook Time
20
minutes
mins
Total Time
45
minutes
mins
Course:
Breakfast Meals
Cuisine:
American
Servings:
4
Calories:
786
kcal
Author:
Karlynn Johnston
Ingredients
1/2
bag of frozen tater tots
1
pound
bacon- diced
4
eggs
1
tablespoon
vinegar
Hollandaise: Sauce
3
egg yolks
1/8
teaspoon
salt
1-2
tablespoons
lemon juice
1/2
cup
melted butter
hot sauce of your choice
Instructions
Bake the tater tots on a baking sheet according to package directions.
Fry the diced bacon until cooked, drain and set aside.
Place the egg yolks and lemon juice in a small double boiler pot. If you prefer less lemony sauce, only use 1 tbsp.
Whisk over the hot water until the egg yolks become glossy.
Whisk in the butter slowly, a little bit at a time, until it's thoroughly incorporated. Keep whisking or the sauce will break.
Once the butter is added, whisk in the hot sauce and cook a minute or two more, whisking the entire time.
To poach your eggs, use a deep frying pan filled with water or a small pot. Add in the vinegar and bring to a boil.
Add some water to your already hot pot to bring it up to about half full. Once the water boils, break the eggs into it.
Cook for 2-3 minutes then remove the eggs with a slotted spoon and drain.
Divide equal amounts of bacon and tater tots between four plates.
Top with a poached egg and Hollandaise.
Serve and enjoy!
Nutrition
Calories:
786
kcal
|
Carbohydrates:
2
g
|
Protein:
22
g
|
Fat:
75
g
|
Saturated Fat:
32
g
|
Cholesterol:
446
mg
|
Sodium:
1099
mg
|
Potassium:
299
mg
|
Vitamin A:
1185
IU
|
Vitamin C:
1.5
mg
|
Calcium:
55
mg
|
Iron:
1.6
mg