Tater Tot Eggs Benedict

• Gluten free

• Meat

  • 1 lb Bacon

• Produce

  • 1/2 bag Tater tots, frozen

• Refrigerated

  • 3 Egg yolks
  • 4 Eggs

• Condiments

  • 1 Hot sauce
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/8 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vinegar

• Dairy

  • 1/2 cup Butter

Found on thekitchenmagpie.com

Description

Directions

• Bake the tater tots on a baking sheet according to package directions.
• Fry the diced bacon until cooked, drain and set aside.
• Place the egg yolks and lemon juice in a small double boiler pot. If you prefer less lemony sauce, only use 1 tbsp.
• Whisk over the hot water until the egg yolks become glossy.
• Whisk in the butter slowly, a little bit at a time, until its thoroughly incorporated. Keep whisking or the sauce will break.
• Once the butter is added, whisk in the hot sauce and cook a minute or two more, whisking the entire time.
• To poach your eggs, use a deep frying pan filled with water or a small pot. Add in the vinegar and bring to a boil.
• Add some water to your already hot pot to bring it up to about half full. Once the water boils, break the eggs into it.
• Cook for 2-3 minutes then remove the eggs with a slotted spoon and drain.
• Divide equal amounts of bacon and tater tots between four plates.
• Top with a poached egg and Hollandaise.
• Serve and enjoy!