Poached Eggs and Potato Cakes with Tomato Hollandaise

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.


4 servings (serving size: 1 potato cake, 1 egg, and about 1/4 cup sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 17 Minutes

Nutritional 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


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


Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page 105.

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.

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.

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


Cooking Light Superfast Suppers

January 2003
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