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Poached Eggs and Potato Cakes with Tomato Hollandaise

Prep time 3 mins
Cook time 17 mins
Yield 4 servings (serving size: 1 potato cake, 1 egg, and about 1/4 cup sauce)
This rich-tasting dish is a meatless variation of Eggs Benedict. Instead of placing the eggs on English muffins, you serve them on crispy potato cakes.

Ingredients

  • 4 POTATO CAKES
  • 2 tablespoons white vinegar
  • 4 large eggs
  • 1 (0.9-ounce) package Hollandaise sauce mix
  • 3/4 cup 1% low-fat milk
  • 1 tablespoon light butter
  • 1 tablespoon sun-dried tomato sprinkles

Nutrition Information

  • calories 238
  • caloriesfromfat 29 %
  • fat 7.8 g
  • satfat 2.9 g
  • monofat 2.1 g
  • polyfat 0.7 g
  • protein 9.9 g
  • carbohydrate 31.4 g
  • fiber 1.4 g
  • cholesterol 219 mg
  • iron 1.2 mg
  • sodium 576 mg
  • calcium 95 mg

How to Make It

  1. Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page

  2. Add water to a depth of 2 inches in a large nonstick skillet. Add vinegar. Bring to a boil; reduce heat, and maintain at a light simmer. Break eggs, 1 at a time, into a measuring cup or saucer; slip eggs, 1 at a time, into water, holding cup as close as possible to surface of water. Simmer 5 minutes or until done. Remove eggs with a slotted spoon.

  3. Combine sauce mix and milk in a small saucepan; stir with a whisk until smooth. Add butter. Bring to a simmer over medium heat, stirring constantly with a whisk, 2 minutes or until thickened; stir in tomato sprinkles.

  4. Place potato cakes on plates; top with eggs. Spoon sauce over eggs.

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