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
- 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.
- 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.
- 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.
- 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.
- 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!
- 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
Canadian bacon is traditionally used in Eggs Benedict, so that would be a perfect substitute. You can also use bacon or even smoked salmon.
If you want to make the poached eggs ahead of time, plunge the cooked eggs in a bowl of ice water. Then, remove the poached eggs from the water with a slotted spoon and place them in a single layer in the refrigerator an airtight container. To reheat, place the poached eggs in a bowl of hot water for several minutes and drain well.
Unfortunately, Hollandaise sauce is one of those things that should be used immediately after making. I’ve not been successful in making the Hollandaise sauce ahead of time.
If served with breakfast, I like to add some fresh fruit. If served for brunch, either fresh fruit or a simple salad goes well.
Other Delicious Breakfast/Brunch Recipes
If you’re interested in other delicious recipes to serve for breakfast or brunch, try these:
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Eggs Benedict on Tater Tot Waffles
- Mini Waffle Maker (I used Dash mini waffle maker)
- 32 ounce bag of Tater Tots, thawed (11 tater tots per tater tot waffle if using a mini waffle maker)
- 12 slices deli ham, cut into 3 ½-inch circles, 2 slices per serving (See Tip 1)
- 3 egg yolks
- ½ cup (4-ounces) unsalted butter
- 1 ½ Tablespoons fresh lemon juice (See Tip 2)
- ¼ teaspoon Kosher salt
- ⅛ teaspoon freshly ground black pepper
- 6 large eggs (for the poached eggs)
- Paprika for garnish (optional)
Tater Tot Waffle
- Preheat mini waffle maker. Place 11 thawed tater tots on the bottom of the mini waffle maker. Close the cover; press down to compact the tater tots. Cook for 6 minutes or until crispy golden brown. Remove from mini waffle maker and repeat for remaining tater tot waffles. (See Tip 3)
Easy Blender Hollandaise Sauce
- Melt butter in a saucepan over medium heat until bubbly. (See Tip 4)
- Replace the center cap of the blender cover with a funnel. Place egg yolks, lemon juice, salt and pepper in blender. Cover and blend on high speed for 2 seconds. With the blender still running, pour hot melted butter in a thin stream into the blender, omitting milky residue. Continue blending for 20 seconds or until desired consistency.
- Serve immediately. (See Tip 5)
- Bring at least an inch of water to almost boiling over medium heat in a deep skillet. Add about a teaspoon of vinegar.
- Crack the egg into a small bowl. Carefully add the egg to the simmering water. Repeat with as many eggs as the pan will hold without crowding. (See Tip 6)
- Cook for 2 minutes. Then flip to the other side and cook an additional 2 minutes.
- Remove with a slotted spoon; drain on paper towels.
- Place a tater tot waffle on a plate. Top with ham and a poached egg. Spoon on Hollandaise sauce. If desired sprinkle on paprika for color.
- Serve immediately.
- Yield: 6 servings.
- If desired substitute Canadian bacon for the deli ham. May also substitute bacon or smoked salmon.
- I like to use 1 ½ tablespoons of the lemon juice for my taste. However, add more or less lemon juice for taste. Consider starting with one tablespoon and increasing the amount up to 2 tablespoons for taste.
- Tater Tot Waffles can be kept warm in a preheated 200°F oven until ready for assembly.
- As the butter melts, a milky white residue will either form on top or sink to the bottom. If the residue forms on the top, skim it off with a spoon. If the residue sinks to the bottom, avoid adding it to the blender when adding the butter.
- The Hollandaise sauce can be made 10 minutes or so before serving if kept warm. I like to put the blender in how water to keep the Hollandaise sauce warm, and re-blend right before serving.
- I generally use an 8-inch deep skillet when making the poached egg. For this size pan, I can comfortably add four eggs.