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

Gallery

Recipe Summary test

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)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.
Advertisement