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.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
3 mins
cook:
17 mins
total:
20 mins
Yield:
4 servings (serving size: 1 potato cake, 1 egg, and about 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Cooking Light Superfast Suppers

Nutrition Facts

238 calories; calories from fat 29%; fat 7.8g; saturated fat 2.9g; mono fat 2.1g; poly fat 0.7g; protein 9.9g; carbohydrates 31.4g; fiber 1.4g; cholesterol 219mg; iron 1.2mg; sodium 576mg; calcium 95mg.
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