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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Cooking Light Superfast Suppers

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