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.
- 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
- Bake the Tater Tots – preheat the oven to the temperature suggested on the package of Tater
- 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.
- 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.
- 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).
- 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)