Breakfast Tots Recipe
Tater tots, gouda, Smoak’d hollandaise, pico de gallo, choice of eggs, and meat
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Ingredients
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Base Ingredients
Smoak’d Hollandaise Sauce
Pico de Gallo
Eggs and Meat
Method
Cooking Tater Tots
- 1
Bake the Tater Tots
Preheat your oven to 220°C (425°F). Spread the tater tots on a baking sheet in a single layer. Bake for 20-25 minutes or until golden and crispy, flipping halfway through.
Making Smoak’d Hollandaise Sauce
- 2
Prepare the Hollandaise
In a heatproof bowl, whisk together the egg yolks and lemon juice until thick and pale. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens.
- 3
Add Butter
Slowly drizzle in melted butter while whisking continuously until the sauce is thick and emulsified. Stir in smoked paprika, salt, and cayenne pepper to taste.
Making Pico de Gallo
- 4
Combine Ingredients
In a bowl, mix diced tomatoes, red onion, cilantro, minced jalapeño, lime juice, and salt. Adjust seasoning as needed. Let it sit for 10 minutes to allow flavors to meld.
Cooking Eggs and Meat
- 5
Prepare Eggs
In a non-stick skillet over medium heat, cook the eggs to your desired doneness (scrambled, fried, or poached). Season with salt and pepper.
- 6
Cook the Meat
If using bacon, cook until crispy. If using sausage, crumble and cook until browned. Remove from heat.
Assembly
- 7
Assemble the Breakfast Tots
On a plate, layer the crispy tater tots, sprinkle with shredded gouda cheese, add cooked eggs, and meat. Drizzle with Smoak’d hollandaise sauce and top with pico de gallo. Enjoy!