Surprise Dad on Father’s Day with an amazing twist on the traditional Eggs Benedict.

Eggs Benedict on Tater Tot Waffles are the ultimate in decadence, and are certain to become the star of your breakfast or brunch table. Crispy Tater Tot waffles replace the traditional English muffins to provide an amazing crunch and taste to this otherwise traditional fare.

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This awesome dish is finished with ham, poached eggs and the easiest blender Hollandaise sauce that you could ever imagine.

Tater Tot Waffles are simple to make using a mini waffle maker. Just place thawed tater tots onto the bottom of the mini waffle maker, making sure that the Tater Tots are close together. Then close the top. Six minutes later, you have a crispy, crunchy golden brown Tater Tot waffle that’s totally awesome.

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If you don’t happen to have a mini waffle maker, you can still use tater tots for the base of this delicious recipe. One option is to use a regular waffle maker. Another option is to form the thawed Tater Tots into a rough circle on a baking sheet and press to form a cohesive circle. Bake at 425°F for about 10 minutes or until golden brown.

The secret to making this foolproof Hollandaise sauce is borrowed from Julia Child, using typical ingredients in blender with a little trick of my own. I replace the center cap of the blender cover with a funnel. The funnel does two things: It prevents the blender contents from spewing everywhere when the blender is running; and more importantly, it makes it super easy to drizzle in the butter while the blender is running.

The Eggs Benedict on Tater Tot Waffles are amazingly delicious. The Tater Tot waffles are crispy and crunchy, providing a perfect replacement for the traditional English muffin. Your dad will thank you.

Mini Waffle Maker (I used Dash mini waffle maker)

32-ounce bag of Tater Tots, thawed (11 tater tots per tater tot waffle if using a mini waffle maker)

12 slices deli ham, cut into 3½-inch circles, 2 slices per serving

3 egg yolks (for the Hollandaise sauce)

⅛ teaspoon freshly ground black pepper

6 large eggs (for the poached eggs)

Preheat mini waffle maker. Place 11 thawed Tater Tots on the bottom of the mini waffle maker. Close the cover; press down to compact the tater tots. Cook for 6 minutes or until crispy golden brown. Remove from mini waffle maker and repeat for remaining tater tot waffles. Because Tater Tots contain a fair amount of oil, there is no need to spray the waffle maker with non-stick spray.

Melt butter in a saucepan over medium heat until bubbly.

Replace the center cap of the blender cover with a funnel. Place egg yolks, lemon juice, salt and pepper in blender. Cover and blend on high speed for 2 seconds. With the blender still running, pour hot melted butter in a thin stream into the blender, omitting milky residue. Continue blending for 20 seconds or until desired consistency is reached.

Bring at least an inch of water to almost boiling over medium heat in a deep skillet. Add about a teaspoon of vinegar.

Crack the egg into a small bowl. Carefully add the egg to the simmering water. Repeat with as many eggs as the pan will hold without crowding.

Cook for 2 minutes. Then flip to the other side and cook an additional 2 minutes.

Remove with a slotted spoon; drain on paper towels.

Place a tater tot waffle on a plate. Top with ham and a poached egg. Spoon on Hollandaise sauce. If desired sprinkle on paprika for color.

Chula King is the blogger behind PudgeFactor.