Breakfast/Brunch/ Recipes

Tater Tot Eggs Benedict

Tater Tot Eggs Benedict from @kitchenmagpie

Ever since I saw Phil from Baconhound’s recipe for Tater Tots Eggs Benny, I knew that I had to try it. I’m sure you know by now that we are a Tater Tot loving family, my Tater Tots Shepherd’s Pie can attest to that fact.

You need to make this for Christmas morning. Easter morning. Birthday’s. You name it, it’s a special occasion food.

This is food evil in its purest, completely bad for you form. Butter. Bacon. Egg Yolks. Tater Tots.


Please don’t eat this all the time, ok? Maybe once a month?

I hesitate to share this recipe with you, as it has now ruined me for any other Eggs Benedict ever again. English muffins can’t compare to a pile of crispy, starchy Tater Tots and when you top them with an egg and Hollandaise?

World. Changed.

Tater Tot Eggs Benedict from @kitchenmagpie

It makes for one heckuva great bunch. We had Phil and his wife over for a Sunday brunch and I made these, with some Quickie Cinnamon buns, to eat. It was the perfect excuse to try his recipe out.

And blame him if brunch sucked. 😉

Tater Tot Eggs Benedict from @kitchenmagpie

Brunch didn’t suck. While I did switch out his Hollandaise sauce for mine in this recipe (his has one more egg yolk  and I prefer hot sauce, so choose your poison) it’s pretty much the same thing.

Pretty much dang delicious, that’s what.

You really do have to give this one a whirl. Let me know what you think if you do!





Tater Tot Eggs Benedict

  • Author: Karlynn Johnston
  • Prep Time: 25 min
  • Cook Time: 20 min
  • Total Time: 45 min
  • Category: Brunch


Eggs Benedict done on Tater Tots!


  • 1/2 bag of frozen tater tots
  • 1 lb bacon- diced
  • 4 eggs
  • 1 tbsp vinegar


  • 3 egg yolks
  • 1/8 tsp salt
  • 1-2 Tbsp lemon juice
  • 1/2 cup melted butter

hot sauce of your choice


  1. Bake the tater tots on a baking sheet according to package directions.
  2. Fry the diced bacon until cooked, drain and set aside.
  3. Place the egg yolks and lemon juice in a small double boiler pot. If you prefer less lemony sauce, only use 1 tbsp.
  4. Whisk over the hot water until the egg yolks become glossy.
  5. Whisk in the butter slowly, a little bit at a time, until it’s thoroughly incorporated. Keep whisking or the sauce will break.
  6. Once the butter is added, whisk in the hot sauce and cook a minute or two more, whisking the entire time.
  7. 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.
  8. 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.
  9. Cook for 2-3 minutes then remove the eggs with a slotted spoon and drain.
  10. Divide equal amounts of bacon and tater tots between four plates.
  11. Top with a poached egg and Hollandaise.
  12. Serve and enjoy!


  • Serving Size: 4

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.



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  • Reply
    Heather Pollock
    July 8, 2016 at 4:04 pm

    Omg, I looove tatertots

  • Reply
    Crystal Carlson
    July 8, 2016 at 3:52 pm

    Ooh, good idea!

  • Reply
    Ida Pence Waterous
    June 4, 2016 at 1:38 am

    Seems so wrong – and yet…………

  • Reply
    December 20, 2014 at 4:05 pm

    KitchenMagpie that looks great, i would totally eat that

  • Reply
    December 20, 2014 at 3:52 pm

    KitchenMagpie I want to try this. Looks delicious.

  • Reply
    December 20, 2014 at 3:52 pm

    KitchenMagpie drools forever

  • Reply
    December 20, 2014 at 3:50 pm

    KitchenMagpie Oh man, now I know what I’m making tomorrow morning. Thx!

    • Reply
      December 20, 2014 at 3:51 pm

      tjbugnet Your Eggs Benny life will be changed forever.

  • Reply
    Jane Dowdall Miska
    December 18, 2014 at 6:17 pm

    Do you deliver? 🙂

  • Reply
    Sabine Dumdei Vanderkley
    December 18, 2014 at 6:15 pm

    i would love this right now!

  • Leave a Reply