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.

Yield: 4 servings (serving size: 1 potato cake, 1 egg, and about 1/4 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 29%
  • Fat: 7.8g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 9.9g
  • Carbohydrate: 31.4g
  • Fiber: 1.4g
  • Cholesterol: 219mg
  • Iron: 1.2mg
  • Sodium: 576mg
  • Calcium: 95mg

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.
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