This is an Eggy Toast recipe with a twist! Crispy baked Tater Tots (little potato croquettes) are a love marriage between French fries and hash browns. They’re deeply satisfying smashed on buttery toast and topped with a fried egg. If you’re a ketchup lover (or cooking for one) make sure to squirt some on top to complete the dish. You can also try Sriracha, salsa, or hot sauce.


Serves 4


  • 8 ounces (225 g) frozen Tater Tots (potato croquettes)
  • 1 tablespoon grapeseed oil
  • Four ¾inch (2 cm) thick slices country-style bread or Pullman loaf
  • 1 tablespoon (15 g) unsalted butter, softened, plus extra for the bread
  • 4 eggs
  • coarse salt and freshly ground
  • black pepper
  • Ketchup, salsa, Sriracha, or hot sauce
  • Flaky salt


  1. Bake the Tater Tots – preheat the oven to the temperature suggested on the package of Tater
  2. Tots. In a medium bowl, toss the Tater Tots with the oil (this helps make them extra crispy) and place them on a rimmed baking sheet. Bake according to the package directions.
  3. Pan-fry the bread and then transfer each piece of toast to a plate. Divide the Tater Tots among the toasts, using a fork to smash them down.
  4. Heat the remaining 1 tablespoon butter in the same frying pan, over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and cook until the whites are set and the yolks are still runny (about 3–4 minutes).
  5. To serve, set an egg on top of each toast, stripe with ketchup, and sprinkle with a few pinches of flaky salt.

Inspired to explore more inventive toast toppings? Then you HAVE to try this…

Taken from Toast: The Cookbook by Raquel Pelzel. Published by Phaidon Press (£14.95)