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Eggs Benedict on Tater Tot Waffles.
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5 from 3 votes

Eggs Benedict on Tater Tot Waffles

Eggs Benedict on Tater Tot Waffles is the ultimate in decadence that is 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.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 6 people
Calories: 656kcal


  • 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
  • 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)

Poached Eggs

  • 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.


  1. If desired substitute Canadian bacon for the deli ham. May also substitute bacon or smoked salmon.
  2. 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. 
  3. Tater Tot Waffles can be kept warm in a preheated 200°F oven until ready for assembly.
  4. 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.
  5. 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.
  6. I generally use an 8-inch deep skillet when making the poached egg. For this size pan, I can comfortably add four eggs.


Calories: 656kcal | Carbohydrates: 40g | Protein: 23g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 359mg | Sodium: 1521mg | Potassium: 641mg | Fiber: 4g | Sugar: 1g | Vitamin A: 879IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 2mg