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Eggs Benedict Hash Brown Bites Recipe

★★★★★

4.9 from 124 reviews
  • Author: Mariam
  • Total Time: 35 minutes
  • Yield: 8 servings (1 bite each) 1x

Description

Eggs Benedict Hash Brown Bites are a delicious and fun twist on the classic brunch favorite. Crispy baked tater tots form the perfect base, topped with savory Canadian bacon, perfectly poached eggs, and rich homemade or store-bought hollandaise sauce. Finished with a sprinkle of chives and smoked paprika, these bite-sized treats are perfect for entertaining or a special breakfast.

Ingredients

Scale

Tater Tot Base

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

Toppings

  • 8 large Eggland’s Best eggs
  • 8 slices Canadian bacon, cut into 2-inch rounds or squares
  • 1/2 cup store-bought or homemade hollandaise sauce, warmed
  • Thinly sliced chives, for garnish
  • Smoked paprika, for garnish

Instructions

  1. Preheat and prepare muffin tin: Arrange a rack in the center of the oven and preheat to 450°F (232°C). Place 3 frozen tater tots in each of the 8 wells of a standard 12-cup muffin tin.
  2. Initial baking: Bake the tater tots for 10 minutes. Remove from oven, then flatten the tater tots in each muffin cup into a single layer using the bottom of a small measuring cup or spoon. Season with a pinch of kosher salt.
  3. Finish baking the tater tot base: Return the muffin tin to the oven and bake an additional 8 to 10 minutes until the tater tots are crisp and adhere together. Let cool slightly before transferring to a serving platter.
  4. Prepare eggs for poaching: One at a time, crack each egg into a small fine-mesh sieve to strain out excess egg white and then pour the egg into individual small bowls or ramekins for easy transfer.
  5. Heat water for poaching: Fill a medium pot halfway with water and bring it to a boil. Reduce heat to medium-low so the water holds a very gentle simmer with bubbles barely breaking the surface.
  6. Poach eggs: Hold each bowl over the simmering water and gently slide the egg into the water. Stir the water gently in a circular motion around the egg. Poach two eggs simultaneously. Cook until whites are set but yolks remain runny, approximately 3 to 4 minutes.
  7. Remove and season eggs: Use a slotted spoon to transfer poached eggs to a paper towel-lined plate to drain excess water. Season with a pinch of kosher salt. Repeat for all eggs.
  8. Assemble the bites: Top each tater tot base with a slice of Canadian bacon, then place one poached egg on top. Spoon about 1 tablespoon of warmed hollandaise sauce over each egg.
  9. Garnish and serve: Sprinkle with thinly sliced chives and a dash of smoked paprika before serving immediately.

Notes

  • Using a fine-mesh sieve to strain excess egg white helps the poached eggs hold their shape better.
  • If you don’t have a muffin tin, you can bake and flatten the tater tots on a baking sheet, though the bite size might vary.
  • Keep the water at a gentle simmer for poaching to prevent the eggs from breaking apart.
  • Homemade hollandaise sauce can be made ahead and warmed gently before using.
  • To make this recipe gluten-free, verify that the tater tots and hollandaise sauce are gluten-free brands.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Eggs Benedict, Tater Tot Bites, Breakfast, Brunch, Poached Eggs, Hollandaise Sauce, Canadian Bacon, Appetizers

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