Eggs Benedict Hash Brown Bites Recipe | Easy Breakfast
Eggs Benedict Hash Brown Bites
Eggs Benedict Hash Brown Bites
Ingredients
- 24 frozen potato puffs (taken from a 28-ounce package)
- Kosher salt, to taste
- 8 Eggland's Best extra-large eggs
- 8 pieces of Canadian bacon, sliced into 2-inch circles or cubes
- 1/2 cup of either store-bought or homemade hollandaise sauce, heated
- Garnished with finely chopped chives and a sprinkle of smoked paprika
Instructions
Step 1
Start by positioning your oven rack in the center of your oven — this ensures even heat circulation so your hash brown bites bake uniformly. While the oven warms up to 450°F, grab your standard 12-cup muffin tin and pop three frozen tater tots into each of the first eight cups, pressing them gently to fit snugly against the sides. You want them arranged so they’ll hold their shape and create little crispy nests for the eggs later — don’t worry if they look a bit loose right now; they’ll firm up beautifully as they bake.
Step 2
Preheat your oven to 425°F and arrange the tots on a parchment-lined baking sheet. Pop them in for about 10 minutes, just until they start to look golden around the edges. Take the tray out and grab the flat bottom of a small measuring cup or the back of a spoon to gently press each tot down into a crispy, single-layer round. Sprinkle with a little pinch of salt while they're still warm so it sticks.
Step 3
Pop that tray back in the oven and let those tots work their magic for another 8 to 10 minutes. You'll know they're ready when the edges turn a beautiful golden brown and the tots start sticking together in crispy, cheesy clumps — that’s the moment we’re waiting for. Once they’re nicely crisped and holding their shape, take the pan out and let everything cool down just a bit so you don’t burn your fingers when you transfer these golden bites to your serving platter.
Step 4
Crack your eggs into a fine-mesh sieve one at a time, letting the thinner whites slip through while the yolk and thicker white stay behind. Give each strained egg a quick rinse under cool water to wash away any shell fragments, then gently pour it into a small bowl or ramekin. You want the yolks intact and the whites just barely set — this keeps them from getting rubbery when they hit the hot skillet later. Set your bowls aside while you finish prepping the hash browns.
Step 5
Fill a medium saucepan about halfway with water and set it over high heat. While that comes to a boil, grab your smallest pot or a heatproof bowl to set aside for later. Once the water reaches a rolling boil, dial the heat down to medium-low so you're left with a gentle simmer — you want to see just a few lazy bubbles breaking the surface, not a vigorous bubble bath. This is the perfect temperature for poaching, so take a moment to adjust the heat until you hit that sweet spot.
Step 6
Fill a small saucepan with about 3 inches of water and bring it to a gentle simmer over medium heat—small bubbles should rise to the surface, but it shouldn’t be boiling vigorously. While the water heats up, crack your first egg into a small rameick or cup. Hold the bowl or cup just above the surface of the water and carefully slide the egg in. Using a spoon, gently stir the water in a slow circular motion around the egg white to help it wrap around the yolk. After about 30 seconds, add your second egg the same way, giving each its own space in the pan.
Step 7
Crack your eggs into the little pockets you've created in the hash browners, keeping the heat at medium-low so they cook gently. Let them go until the whites are completely set but the yolks still jiggle slightly when you nudge the pan – that should take about 3 to 4 minutes. Using a slotted spoon, carefully lift each egg onto a paper towel-lined plate, then sprinkle with a tiny pinch of salt while they're still hot. Repeat with the remaining eggs, working in batches if needed, so you don't overcrowd the pan.
Step 8
Now it's time to build your little flavor towers! Arrange the crispy tater tot bases on a serving platter, then lay a slice of that crispy bacon right in the center of each one. You'll want to gently place a perfectly poached egg on top — the yolk should be nicely set but still runny. Drizzle about 1 tablespoon of warm hollandaise sauce over each egg, then finish with a sprinkle of fresh chives and a dusting of paprika for that beautiful color contrast.
Nutrition Information
My Tip
Flatten the tater tot base while they're still hot from the oven — using a small measuring cup right after baking helps them fuse together better, creating a sturdier foundation that won't crumble when you add the eggs and Canadian bacon.
Leftovers
Store leftover bites in an airtight container with parchment between layers to keep that golden crust intact—they'll stay good for up to 3 days. Reheat in a skillet over medium heat until warmed through and crispy again, about 3-4 minutes per side.
Make It Your Own
Swap Canadian bacon for crispy plant-based sausage crumbles and use a dairy-free hollandaise made with cashew cream for a vegetarian twist that keeps the smoky, savory flavors intact.