Delectable Latke Eggs Benedict: A Brunch Twist to Savor

Brunch just got a whole lot better with this latke eggs benedict recipe. Combining the classic flavors of Eggs Benedict with the crispy, comforting texture of homemade potato latkes, this dish is a unique and delightful twist perfect for weekend gatherings or holiday mornings.

this Recipe

You’ll love how the latke eggs benedict balances savory, creamy, and slightly tangy notes in every bite. Whether you’re a fan of traditional brunch fare or looking to impress guests with something new, this recipe is sure to become a favorite.

Why You’ll Love This Recipe

• Combines crispy latkes with silky poached eggs for a satisfying texture contrast.
• Features a rich homemade hollandaise sauce that’s buttery and tangy.
• Easy to customize with smoked salmon, bacon, or veggies.
• Perfect for special occasions or casual weekend brunches.
• Uses simple ingredients you likely have on hand.

Ingredients

Gather these fresh ingredients to create your latke eggs benedict masterpiece. The recipe includes components for crispy latkes, perfectly poached eggs, and classic hollandaise sauce.

Latkes

• 3 cups peeled and grated russet potatoes (about 2 large potatoes)
• 1 small yellow onion, grated
• 2 large eggs, beaten
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil for frying (about 1 cup)

Eggs Benedict

• 4 large eggs
• 1 tbsp white vinegar
• 4 oz smoked salmon or Canadian bacon (optional)

Hollandaise Sauce

• 3 large egg yolks
• 1 tbsp fresh lemon juice
• 1/2 cup unsalted butter, melted
• Pinch salt
• Pinch cayenne pepper (optional)

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: Approximately 450 per serving

How to Make Delectable Latke Eggs Benedict: A Twist on a Classic Brunch Delight

1. Start by grating the potatoes and onion into a large bowl. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible for crispier latkes.
2. Mix the grated potato and onion with the beaten eggs, flour, salt, and pepper until well combined.
3. Heat vegetable oil in a large skillet over medium-high heat. Form the potato mixture into 8 small patties and fry for about 3-4 minutes per side or until golden brown and crispy. Drain on paper towels and keep warm.
4. Prepare the hollandaise sauce by whisking the egg yolks and lemon juice in a heatproof bowl over a pot of simmering water (double boiler). Slowly drizzle in the melted butter while whisking continuously until thickened. Season with salt and cayenne pepper. Keep warm.
5. Bring a large pot of water to a gentle simmer and add the white vinegar. Crack eggs one at a time into a small bowl, then carefully slide into the simmering water. Poach for 3-4 minutes for runny yolks or longer if desired. Remove with a slotted spoon and drain on paper towels.
6. To assemble, place two latkes on each plate. Top each latke with smoked salmon or Canadian bacon if using, then a poached egg. Spoon warm hollandaise sauce generously over the top and garnish with chopped chives or parsley.
7. Serve immediately with fresh fruit or a simple green salad for a complete brunch experience.

Tips for the Best Results

• Make sure to squeeze out all excess water from the grated potatoes to avoid soggy latkes.
• Use fresh eggs for poaching to achieve perfect, tender whites and runny yolks.
• Keep the hollandaise sauce warm but not hot to prevent it from breaking.
• Fry latkes in batches without overcrowding the pan for even crispiness.
• Customize toppings with avocado slices, capers, or fresh dill for extra flavor.

Storage and Reheating

You can store leftover latkes and hollandaise sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat latkes in a toaster oven or skillet to maintain their crispiness.

Poached eggs are best enjoyed fresh, but if needed, you can gently rewarm them in warm water for about a minute. Hollandaise sauce can be gently reheated over low heat while whisking constantly to avoid curdling.

Frequently Asked Questions

Can I make the latkes ahead of time?

Yes, you can make the latkes a day ahead and store them in the fridge. Reheat them in a skillet or oven before assembling to keep them crispy for your latke eggs benedict.

What can I use instead of smoked salmon?

If you prefer a non-seafood option, Canadian bacon or crispy cooked bacon works wonderfully as the protein layer in this dish. Vegetarian options like sautéed spinach or avocado also pair nicely.

Is there a shortcut for the hollandaise sauce?

While homemade hollandaise is best for flavor and texture, you can use a high-quality store-bought version or try a blender hollandaise recipe for a quicker alternative without sacrificing taste.

How do I keep the latkes from falling apart?

Squeezing out excess moisture from the grated potatoes and adding enough flour and egg helps bind the latke mixture. Also, handle the patties gently while frying and flip carefully once the edges are golden.