Poached Eggs and Potato Cakes with Tomato Hollandaise

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

Preparation

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