Eggs Benedict on Tater Tot Waffles

Eggs Benedict on Tater Tot Waffles are the ultimate in decadence that are certain to become the star of your breakfast or brunch table. Crispy Tater Tot Waffles replace the traditional English muffins to provide an amazing crunch and taste to this otherwise traditional fare. This awesome dish is finished with the easiest blender Hollandaise sauce that you could ever imagine.

Here’s What You’ll Need for This Amazing Recipe

• For the Tater Tot Waffles: For the Tater Tot Waffle, you’ll need store-bought tater tots. I used a mini waffle maker to actually make the waffles.

• Sliced Ham: Even though Eggs Benedict traditionally use Canadian bacon, I like to use deli sliced ham cut to a 3 ½-inch circle. The reason is that Canadian bacon is expensive and the deli ham does as good a job!

• Eggs: You’ll need eggs for both the Hollandaise sauce and for poaching.

• For the Hollandaise Sauce: In addition to the eggs, you’ll need fresh lemon juice, Kosher salt, black pepper and unsalted butter.

Here’s How I Made the Tater Tot Waffles

1. I started by preheating the mini waffle maker. Then, I arranged 11 tater tots on the bottom of the waffle maker and closed the lid. At first, I pressed the closed lid to compact the tater tots.

It turns out that 11 tater tots is the perfect amount to make the mini waffle.

Because the Tater Tots contained a fair amount of oil, I didn’t need to spray the mini waffle maker with non-stick spray.

2. I let the tater tot waffle cook for 6 minutes. After 6 minutes, the tater tot waffle was crispy golden brown. I removed it from the mini waffle maker and placed it in a 200°F oven to keep warm while I made additional tater tot waffles.

Here’s How I Made the Hollandaise Sauce

Making the Hollandaise sauce was super simple and foolproof using a blender.

1. I started by melting the butter in a saucepan over medium heat until the butter was bubbly.

I skimmed off the white solids that floated to the top so that I basically had clarified butter. If the white solids sink to the bottom, just be careful when pouring it the butter into the blender.

2. Next, I added the egg yolks, lemon juice, salt and pepper to a blender. I removed the insert from the blender top and replaced it with a funnel. I turned the blender on high for several seconds.

The reason for using the funnel was two-fold. First, it kept the blender ingredients from spewing out when the blender was running. Second, and more importantly, the funnel made it easy to drizzle in the butter.

3. With the blender running, I slowly drizzled in the hot melted butter. It’s important that the butter is hot because that’s what “cooks” the egg yolks.

In about twenty seconds, I had a perfect Hollandaise sauce!

I placed the blender in warm water to keep the Hollandaise sauce warm while I poached the eggs.

Making the Poached Eggs

Since it’s just the two of us, I only made two Eggs Benedict on Tater Tot Waffles. This means that I only need two poached eggs!

There are a lot of gizmo tricks for making a perfect poached egg. However, only a handful things are needed for making the perfect poached egg.

First, and perhaps most importantly, the egg should be as fresh as possible. The reason is that as the egg ages, the white becomes more watery and therefore spreads more quickly when added to hot water. The result is a poorly formed poached egg.

Second, adding about a teaspoon of vinegar to the water causes the white to congeal more quickly (there’s science involved here, but just take my word for it!). This in turn helps to produce a perfectly shaped poached egg.

Finally, the water depth only needs to be about an inch. It can be deeper, but the added depth isn’t really important.

Given this, I heated water with the addition of vinegar over medium heat in a small skillet to a simmer.

I’m not nearly as practiced in making poached eggs as the Master Taste Tester who cracks the egg directly into the hot water. Therefore, I like to crack the egg into a small bowl and slide the egg into the water from the bowl.

I cooked the eggs for two minutes. Then, I flipped them to the other side and cooked the eggs for another two minutes.

I removed the poached eggs from the water with a slotted utensil and placed them on paper towels to drain well.

Putting It All Together

Now that the tater tot waffles, poached eggs and Hollandaise sauce were made, it was time to put the Eggs Benedict on Tater Tot Waffles together.

I started with the tater tot waffle on a place. Then I added the ham that had been cut into a 3 ½-inch circle. Next, I placed a poached egg on top of the ham. Finally, I spooned on some of the Hollandaise sauce.

Before serving the Eggs Benedict on Tater Tot Waffles, I sprinkled on some paprika for color.

I served the Eggs Benedict on Tater Tot Waffles with some fresh fruit and orange juice.

The Eggs Benedict on Tater Tot Waffles were amazingly delicious. The tater tot waffles are crispy and crunchy, providing a perfect replacement for the traditional English muffin. Yum!

Recipe Tips

• This recipe uses a mini waffle maker. You can also use a regular waffle maker to make the tater tot waffle. If by chance you don’t have either a mini waffle maker or regular waffle maker, you can still use hash brown to make the base. Just take thawed tater tots, form them into a rough circle on a baking sheet and press to form a cohesive circle. Bake at 425°F for about 10 minutes or until golden brown.

• Place the tater tot waffles in a preheated 200°F oven to keep warm while making the rest of the components.

• Hollandaise sauce is best used immediately after making. However, it can be kept warm while making the poached eggs. I generally just place the blender in some hot water to keep the Hollandaise sauce warm.

• When making the Hollandaise sauce, be sure to add the butter in a slow, steady stream with the blender running. If you add the butter too quickly, the Hollandaise sauce will not properly emulsify.

• When I first tried making this recipe, I used mini tater tots. Unfortunately, this did not work. The mini tater tots didn’t spread enough to cause the waffle to stick together.

Frequently Asked Questions

Other Delicious Breakfast/Brunch Recipes

If you’re interested in other delicious recipes to serve for breakfast or brunch, try these:

• Breakfast Quesadilla Wraps

• Tater Tot Breakfast Casserole

• Breakfast Tortilla Hack

• Make Ahead Breakfast Enchiladas

• Cheesy Mini Cornbread Waffles

• Easy Cheesy Sausage Bread

• Sous Vide Bacon and Gruyère Egg Cups

I hope you liked this recipe for Eggs Benedict on Hash Brown Rounds as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

Thank you so much for visiting Pudge Factor. I hope you’ll come back!