Introduction

Eggs Benedict Hash Brown Bites are a delightful twist on the classic brunch favorite. Crispy tater tots serve as the base, topped with Canadian bacon, perfectly poached eggs, and rich hollandaise sauce. These bite-sized treats are perfect for entertaining or a special breakfast.

The dish shows several pieces of eggs Benedict arranged on a white plate with a light blue edge, placed on a white marbled surface. Each piece has three layers: the bottom one is a golden brown crispy base, the middle layer is pinkish sliced ham, and the top layer is a soft white poached egg with smooth yellow hollandaise sauce dripping down the sides. The hollandaise sauce is sprinkled with bright green chopped chives and a light dusting of red paprika. One of the eggs has a broken yolk flowing onto the plate, adding a rich golden-yellow color to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 frozen tater tots (from a 28-oz. bag)
Kosher salt
8 large eggs (Eggland’s Best recommended)
8 slices Canadian bacon, cut into 2″ rounds or squares
1/2 cup hollandaise sauce (store-bought or homemade), warmed
Thinly sliced chives, for serving
Smoked paprika, for serving

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 450°F. Place 3 tater tots in each of 8 wells of a standard 12-cup muffin tin.
Step 2: Bake the tots for 10 minutes. Remove from the oven, then gently flatten the tots into a single layer using the bottom of a small measuring cup or spoon. Season with a pinch of kosher salt.
Step 3: Continue baking the tots until crisp and adhering to each other, about 8 to 10 minutes more. Let them cool slightly, then transfer to a platter.
Step 4: Meanwhile, crack eggs one at a time into a small fine-mesh sieve to strain excess egg white. Pour each egg into individual small bowls or ramekins.
Step 5: Fill a medium pot halfway with water and bring to a boil. Reduce heat to medium-low to maintain a gentle simmer; small bubbles should barely break the surface.
Step 6: Hover a bowl with an egg over the simmering water and gently slide the egg into the water. Stir the water gently in a circular motion to help the egg white wrap around the yolk. Repeat with another egg to poach two eggs at the same time.
Step 7: Cook the eggs until the whites are set, about 3 to 4 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate. Season each with a pinch of salt. Repeat with remaining eggs.
Step 8: Top each hash brown base with a slice of Canadian bacon, then a poached egg. Spoon about 1 tablespoon of warmed hollandaise sauce over each, then sprinkle with chives and smoked paprika before serving.

Tips & Variations

Use a silicone muffin tin for easier removal of the hash brown bites.
Try substituting prosciutto or smoked salmon for Canadian bacon for a different flavor.
Make homemade hollandaise sauce for a fresher taste—there are many quick and easy recipes available.
For easier poaching, crack eggs into ramekins first to ensure they slide gently into the water without breaking.
Serve with a side of fresh fruit or a light green salad for a balanced brunch.

Storage

Store leftover hash brown bites without the eggs and sauce in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven until crisp. Poached eggs and hollandaise sauce are best freshly made and should be prepared just before serving.

How to Serve

A close-up of a dish shows four layers stacked on a white plate over a white marbled surface. The bottom layer is a golden brown, crispy hash brown patty with a rough texture. Resting on it is a pink slice of ham, smooth and slightly shiny. Above that is a poached egg with a firm, white outer layer, cut open to reveal a bright yellow runny yolk flowing down the sides. The top layer is a creamy yellow hollandaise sauce draped over the egg, sprinkled with small green chopped chives and red paprika powder. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

You can prepare the hash brown bases and Canadian bacon in advance and reheat them before serving. However, poached eggs and hollandaise sauce are best made fresh for optimal texture and flavor.

What if I don’t have a muffin tin?

A muffin tin helps shape the tots into neat bites, but you can form the hash brown base on a baking sheet and shape them with a spatula. They won’t be as uniform but will still be delicious.