Jess's Killer Kale Tater Tot Eggs Benedict
This Autumn, brunch is the new lunch. We love SuperValu nutritious free range eggs, for their versatility, you can make a meal in minutes! Let's get cracking on a delicious recipe that all family members are sure to love.
4 people
20 minutes
15 minutes
Ingredients
- 50 g Butter
- 6 - Free Range Eggs
- 35 g Pine Nuts toasted
- 1 pack Potato Waffles
- 35 g Raisins
- 500 g SuperValu Kale finely chopped
Hollandaise Sauce:
-
200
g
Butter
-
1
tsp
Dijon Mustard
-
4
-
Free Range Eggs
yolks only
-
1
tbsp
Lemon Juice
-
1
pinch
Salt and Pepper
Method
- Sauté the kale in a saucepan with butter until it is tender to bite. Add the toasted pine nuts and the golden raisins and then set aside.
- Prepare the potato waffles on a baking tray, according to cooking instructions.
- For the hollandaise: melt the butter in a pot or in the microwave and then allow to cool to room temperature. Add the butter, egg yolks, lemon juice, mustard, salt and pepper into a blender and pulse until emulsified into a mayonnaise or thick shake consistency.
- Poach the eggs. Sprinkle the kale on top of the hash browns on the baking tray and then pop back into the oven for a few minutes to reheat.
- Place the eggs on top of the kale, drizzle with hollandaise and top with a handful of fresh parsley.
