Poached Eggs and Potato Cakes with Tomato Hollandaise |
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Prep Time: 3 Minutes Cook Time: 17 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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 |
Directions:
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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