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Cauliflower Waffle Tots

Serves: 2-4
35 MIN
Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients

1 bag. (454 g) Green Giant* Cauliflower Veggie Tots, thawed

1 tbsp. (15 ml) grainy Dijon mustard

2 tbsp. (30 ml) maple syrup

4 strips thick cut bacon

3 cups (720 ml) cold water

1 tbsp. (15 ml) vinegar

4 lg. eggs

Chives for garnish

 

Brown Butter Hollandaise

2 lg. egg yolks

½ cup (120 ml) unsalted butter

1 tbsp. (15 ml) lemon juice

Directions

Preheat oven to 350°F and heat waffle maker to its high cook setting.

Distribute tots onto waffle griddle. Close and cook for 10 -12 minutes until tots are golden brown and crispy. Gently remove waffle and transfer to a cutting board.

Line a baking sheet with parchment paper and place bacon strips onto paper. In a small bowl, stir together mustard and maple syrup. Spoon mixture over bacon coating both sides. Bake for 15 minutes. Flip bacon over and bake for another 6 minutes until crispy.

In a small sauce pot, add water and vinegar and bring to a gentle boil. Working with one egg at a time, gently give the water a swirl and crack the egg into the water. Poach for 3 minutes. Continue to poach remaining 3 eggs.

Gently cut waffle into quarters and transfer to serving plates. Top each waffle quartered with 1 strip of bacon and 1 poached egg.

Brown Butter Hollandaise

In small sauce pan over medium heat, melt butter and cook until golden in colour, 5-10 minutes. Remove pan from heat and whisk in egg yolks and lemon juice until thickened. Serve warm over eggs. Garnish with chives.