Potato Puff Muffins with Eggs Benedict
Serves 620 mins prep40 mins cook
#ad Potato puff muffins filled with Eggs Benedict… truly a revelation if I do say so myself! 🍳 feat. @alexiafoods Crispy Seasoned Potato Puffs which are beyond scrumptious even on their own! They’re uniquely flavored with garlic, black pepper, sour cream & chives and are taken to the NEXT level by becoming the perfect vessel for Eggs Benedict! 🥰 Perfect for Easter or any spring hosting occasion!
0 servings
What you need
Instructions
Preheat oven to 425F. Place 5 or 6 frozen Alexia Crispy Seasoned Potato Puffs into each of the holes of a muffin tin. Bake for 10 minutes, until just warmed up. Remove from oven and use a small cup to push the tater tots down into a cup shape. Place back into the oven for 20 minutes, until golden brown around the edges. Meanwhile, heat a nonstick skillet over medium. Cook the ham steak circles until lightly browned on both sides. Bring a large pot of water to boil. Add in the white vinegar and half the salt. Use a cooking tool to create a spinning vortex in the water, then carefully lower in one egg at a time (being careful not to overcrowd). After 3 mins of cooking, remove each egg and place on a paper towel. Season with salt. In a blender, add in the egg yolks, lemon juice, and remaining 1/2 tsp kosher salt. Blend for about 10 seconds. Melt the butter in the microwave in a microwave-safe bowl. Turn the blender on slow, then immediately add in the hot butter which will emulsify the sauce. Add in the cayenne. Remove the potato puff muffins from the tin and lay them flat. Fill each one with a circle of ham, a poached egg, and a hearty drizzle of hollandaise. Garnish with scallion. Serve and enjoy immediately!View original recipe