If every brunch menu had some sort of eggs Benedict and some sort of crispy potato, it would be a dream. They’d preferably be on the same plate, but beggars can’t be choosers. Instead of facing perpetual brunch-themed disappointment, these eggs Benedict hash brown bites bring both cravings together in one delicious bite. This is the perfect option for brunch with a small group of friends or family, especially if you plan to have a few other faves to share, like tomato salad, lemon rolls, and Dole Whip mimosas.
Yields:4 serving(s)
Prep Time:5 mins
CookTime:30mins
Ingredients
- 24 frozen tater tots (from a 28-oz. bag)
- Kosher salt
- 8 Eggland’s Best large eggs
- 8 slices Canadian bacon, cut into 2″ rounds or squares
- 1/2 cup store-bought or homemade hollandaise sauce, warmed
- Thinly sliced chives and smoked paprika, for serving
Directions
Step1
Arrange a rack in center of oven; preheat to 450°. Place 3 tots in each of 8 wells of a standard 12-cup muffin tin.
Step2
Bake tots for 10 minutes. Remove from oven. Using the bottom of a small measuring cup or a spoon, flatten tots into a single layer; season with a pinch of salt.
Step3
Continue to bake until tots are crisp and adhering to each other, 8 to 10 minutes more. Let cool slightly, then transfer to a platter.
Step4
Meanwhile, one at a time, crack eggs into a small fine-mesh sieve to strain some of excess egg white. Pour each egg into individual small bowls or ramekins.
Step5
Fill a medium pot halfway with water and bring to a boil. Reduce heat to medium-low to maintain a very gentle simmer; the bubbles should barely be breaking the surface.
Step6
With your bowl hovering over the water, gently drop one egg into simmering water. Gently stir water around egg, keeping it moving in a circular motion. Repeat with another egg to cook 2 eggs at the same time.
Step7
Cook until whites are set, 3 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Repeat with remaining eggs; season with a pinch of salt.
Step8
Top each tater tot base with a slice of bacon, then top with a poached egg and 1 Tbsp. hollandaise sauce. Sprinkle with chives and paprika.