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Eggs Benedict Hash Brown Bites Recipe

★★★★★

4.9 from 111 reviews
  • Author: lilan
  • Total Time: 40 minutes
  • Yield: 8 servings (1 bite per serving) 1x
  • Diet: Low Lactose

Description

These Eggs Benedict Hash Brown Bites are a delightful brunch appetizer combining crispy baked tater tots formed into bite-sized bases, topped with savory Canadian bacon, perfectly poached eggs, and rich hollandaise sauce. Garnished with fresh chives and smoked paprika, they bring all the classic flavors of Eggs Benedict in a fun and shareable form.

Ingredients

Scale

Base

  • 24 frozen tater tots (from a 28-oz. bag)
  • Kosher salt, to taste

Toppings

  • 8 Eggland’s Best large eggs
  • 8 slices Canadian bacon, cut into 2″ rounds or squares
  • 1/2 cup store-bought or homemade hollandaise sauce, warmed

Garnish

  • Thinly sliced chives, for serving
  • Smoked paprika, for serving

Instructions

  1. Preheat Oven and Prepare Tater Tot Bases: Arrange a rack in the center of the oven and preheat to 450°F. Place 3 tater tots in each of the 8 wells of a standard 12-cup muffin tin.
  2. Bake Initial Tots: Bake the tots for 10 minutes, then remove from the oven.
  3. Flatten and Season Tots: Using the bottom of a small measuring cup or a spoon, gently flatten the tots into a single layer within each muffin well. Sprinkle each with a pinch of kosher salt.
  4. Bake Until Crisp: Return the muffin tin to the oven and continue baking for an additional 8 to 10 minutes or until the tots are crispy and adhere together. Let cool slightly before carefully transferring to a platter.
  5. Prepare Eggs for Poaching: Crack each egg individually into a small fine-mesh sieve to strain excess egg white, then pour each egg into separate small bowls or ramekins.
  6. Simmer Water: Fill a medium pot halfway with water and bring it to a boil. Reduce heat to medium-low to maintain a very gentle simmer with minimal bubbles on the surface.
  7. Poach Eggs: Gently lower one egg at a time into the simmering water. Stir the water gently in a circular motion around the egg to help the whites wrap around the yolk. Poach two eggs simultaneously if desired. Cook for 3 to 4 minutes until the whites are set.
  8. Remove and Drain Eggs: Using a slotted spoon, transfer the poached eggs to a paper towel-lined plate to drain. Season with a pinch of salt. Repeat until all eggs are poached.
  9. Assemble the Bites: Top each crispy tater tot base with one slice of Canadian bacon. Place a poached egg on top of the bacon, then spoon 1 tablespoon of warmed hollandaise sauce over each egg.
  10. Garnish and Serve: Sprinkle each bite with thinly sliced chives and a dusting of smoked paprika. Serve immediately for best flavor and texture.

Notes

  • To make homemade hollandaise sauce, consider using a blender or whisked egg yolks with melted butter and lemon juice.
  • Be careful not to overfill the muffin tin wells with tater tots to ensure they form neat bases.
  • For easy poaching, fresh eggs work best, but if using older eggs, straining excess whites helps achieve neat poached eggs.
  • These bites can be prepared ahead up to baking the tater tot bases; reheat before assembly.
  • Use a slotted spoon to gently remove poached eggs to avoid breaking them.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Keywords: Eggs Benedict, Hash Brown Bites, Tater Tots, Canadian Bacon, Hollandaise Sauce, Brunch, Appetizer

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Find it online: https://cooklilan.com/eggs-benedict-hash-brown-bites-recipe/