Potato nugget eggs benny

Frozen potato nuggets, says Mary Berg, are perfect with eggs and salmon. "They’re crispy, they’re salty, they’re crunchy, and they’re amazing for an indulgent brunch. Or lunch. Or dinner."

Credit: Mary Makes It Easy

• serves

  4

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

• 800 g frozen potato nuggets (see Note)

Spice mix

• ¼ cup smoked paprika
• 3 tsp kosher salt
• 1 tsp ground pepper
• ¼ tsp cayenne

Poached eggs

• 4 large eggs
• 2 tsp white vinegar

Hollandaise

• 3 egg yolks
• 3 tsp lemon juice
• ¼ tsp kosher salt
• Pinch cayenne pepper, optional
• ½ cup (112 g) unsalted butter

Garnish

• 8 slices (about 200 g) smoked salmon
• 1½ tbsp finely chopped chives

Instructions

1. Preheat your oven according to the frozen potato nugget package directions. Mix spice mix ingredients together.
2. Place frozen potato nuggets on a rimmed baking sheet. Season with 2 tsp of spice mix (save the spice mix for spicing up chicken, pork, beans and anything else you can think of!). Bake potato according to the package directions.
3. To poach the eggs, line a plate with paper towel. Place a skillet with 2-inches of water over medium heat and bring to a simmer. Meanwhile, crack one egg into the fine mesh sieve and gently jiggle it around a little to remove any runny egg white. Transfer the egg gently into a heatproof bowl and continue with remaining eggs.
4. Add the vinegar to the simmering water and gently tip each egg into the water. Cook for 3 to 4 minutes until the white is set and the yolk is done to your liking. Use a slotted spoon to scoop the eggs out of the water. Place them gently onto the paper towel lined plate and set aside.

5. For the hollandaise, add the egg yolks to a blender along with the lemon juice, salt and cayenne, if using. Blend just to combine. Melt the butter in a saucepan or in a microwave until it is fully melted and starting to bubble and spit. Remove the vent cap from the blender and with the blender running, very slowly stream in the hot butter. Taste and season with a little more salt and/or lemon, if needed.

6. To serve, divide the potatoes between four plates and top with ham or smoked salmon, poached eggs, hollandaise and chives. Season with salt and pepper and serve immediately.

Note

•  Known as potato gems or potato royals in Australia, these frozen potato nuggets are known as tater tots in the US and Canada.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.