Recipe courtesy of Mary Berg
Potato Tot Eggs Benny
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 505
- Total Fat
- 33
- Saturated Fat
- 17
- Carbohydrates
- 32
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 22
- Cholesterol
- 367
- Sodium
- 825
- Total: 40 min
- Active: 20 min
Ingredients
Frozen Potato Tots:
One 800-gram/1 3/4-pound bag frozen potato tots
2 teaspoons Spice Mix, recipe follows
Poached Eggs:
4 large eggs
2 teaspoons white vinegar
Hollandaise:
3 egg yolks
1 tablespoon lemon juice, plus more if needed
1/4 teaspoon kosher salt, plus more if needed
Pinch cayenne pepper, optional
1/2 cup unsalted butter (112 grams)
Garnish:
8 slices smoked salmon (about 200 grams/8 ounces)
2 tablespoons finely chopped chives
Kosher salt, to taste
Freshly ground black pepper, to taste
Spice Mix:
1/4 cup smoked paprika
1 tablespoon kosher salt
1 teaspoon ground pepper
1/4 teaspoon cayenne
Directions
- For the tots: Preheat your oven according to the frozen potato tots’ package directions. Place the frozen potato tots on a rimmed baking sheet. Season with the spice mix. Bake the frozen potato tots according to the package directions.
- For the poached eggs: Line a plate with paper towel. Place a skillet with 2 inches of water over medium heat and bring to a simmer. Meanwhile, crack one egg into a fine mesh sieve and gently jiggle it around a little to remove any runny egg white. Transfer the egg gently into a heatproof bowl and continue with the remaining eggs.
- Add the vinegar to the simmering water and gently tip each egg into the water. Cook for 3 to 4 minutes, or until the white is set and the yolk is done to your liking. Use a slotted spoon to scoop the eggs out of the water. Place them gently onto the paper-towel-lined plate and set aside.
- For the hollandaise: Add the egg yolks to a blender along with the lemon juice, salt and cayenne, if using. Blend just to combine. 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. Taste and season with a little more salt and/or lemon, if needed.
- To serve, divide the potatoes among four plates and top with smoked salmon, poached eggs, hollandaise and chives. Season with salt and pepper and serve immediately.
Spice Mix:
- Combine the paprika, salt, pepper and cayenne in a small bowl. Save any extra spice mix for spicing up chicken, pork, beans and anything else you can think of!