Jess's Killer Kale Tater Tot Eggs Benedict

Killer Kale Tater Tot Eggs Benedict 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


  • 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


  1. 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.
  2. Prepare the potato waffles on a baking tray, according to cooking instructions.
  3. 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.  
  4. 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. 
  5. Place the eggs on top of the kale, drizzle with hollandaise and top with a handful of fresh parsley. 
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