Poached Eggs And Potato Cakes With Tomato Hollandaise – a delicious recipe with white vinegar, eggs, Hollandaise sauce mix, milk, light butter, tomato sprinkles. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Reheat Potato Cakes according to recipe instructions on page
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.
198
kcal
Calories
14
g
Fat
3
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 tablespoons white vinegar, 4 large eggs, 1 (0.9-ounce) package Hollandaise sauce mix, 3/4 cup 1% low-fat milk, and more.
Yes, Poached Eggs And Potato Cakes With Tomato Hollandaise falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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