Tater tot eggs benny

By Mary Berg
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

If tater tots are your jam, then you're going to love this breakfast mash-up! Mary Berg throws together tater tots, poached eggs, a homemade hollandaise sauce and topped with smoked salmon that will leave you feeling insanely satisfied. 

SERVES
4

Ingredients

  • 1 bag (800g) frozen tater tots

Spice Blend

  • 1/4 cup smoked paprika
  • 1 tablespoon kosher salt and ground pepper
  • 1/4 teaspoon cayenne

Poached Eggs

  • 4 large eggs
  • 2 teaspoons white vinegar

Hollandaise

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/4 teaspoon kosher salt
  • Pinch cayenne pepper, optional
  • 1/2 cup (112 g) unsalted butter

Garnish

  • 8 slices (about 200 g) smoked salmon
  • 2 tablespoons finely chopped chives

Directions

 

  1. Preheat your oven according to the frozen tater tots’ package directions. 
  2. Place frozen tater tots on a rimmed baking sheet. 
  3. Season with two teaspoons of spice mix (save the spice mix for spicing up chicken, pork, beans and anything else you can think of!). 
  4. Bake frozen tater tots according to the package directions.

For the Eggs 

  1. To poach the eggs, line a plate with a paper towel.
  2. Place a skillet with two inches of water over medium heat and bring to a simmer. Meanwhile, crack one egg into the fine-mesh sieve and gently jiggle it around a little to remove any runny egg white.
  3. Transfer the egg gently into a heatproof bowl and continue with the remaining eggs.
  4. Add the vinegar to the simmering water and gently tip each egg into the water. Cook for three to four minutes until the white is set and the yolk is done to your liking.
  5. Use a slotted spoon to scoop the eggs out of the water. Place them gently onto the paper towel-lined plate and set them aside.

For the Hollandaise Sauce

  1. Add the egg yolks to a blender along with the lemon juice, salt and cayenne, if using. Blend just to combine.
  2. Melt the butter in a saucepan or in a microwave until it is fully melted and starting to bubble and spit. Remove the vent cap from the blender and with the blender running, very slowly stream in the hot butter.
  3. Taste and season with a little more salt and/or lemon, if needed.

To Serve 

  1. Divide the tater tots between four plates and top with ham or smoked salmon, poached eggs, hollandaise and chives.
  2. Season with salt and pepper and serve immediately. Enjoy!

Click here for all the recipes from this episode.

Watch Mary Makes It Easy Mondays at 8pm ET CTV Life

Follow Mary Berg: