Description
This Easy Latke Eggs Benedict recipe combines crispy homemade potato latkes with perfectly poached eggs and a silky, homemade hollandaise sauce, ideal for a cozy and impressive brunch. Each component is crafted from scratch, from the grated russet potatoes to the zesty hollandaise, garnished with chives and red onion for a flavorful finish.
Ingredients
Scale
Latkes
- 2 large russet potatoes (firm, without green spots)
- 1 medium yellow onion, grated
- 1 large egg, lightly beaten
- 1/4 cup matzo meal or all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- Vegetable oil (enough to form a 1/4-inch layer in the skillet)
Poached Eggs
- 4 large eggs
- 1 tbsp white vinegar (for poaching water)
Hollandaise Sauce
- 2 egg yolks (fresh, large)
- 1 tbsp fresh lemon juice
- 1/2 cup unsalted butter (melted, hot but not bubbling)
Garnish and Serving
- Chopped chives
- Finely diced red onion
- Flaky salt
- Ground black pepper
Instructions
- Prepare the Latke Mixture: Peel and grate the russet potatoes using a coarse grater. Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible to ensure crispy latkes. Transfer to a mixing bowl and add the grated yellow onion, lightly beaten egg, matzo meal or flour, kosher salt, and ground black pepper. Mix well until everything is combined evenly.
- Cook the Latkes: In a large skillet, heat vegetable oil over medium heat until it forms about a 1/4-inch layer and is hot but not smoking. Scoop about 1/4 cup of the latke mixture per latke and gently flatten in the skillet. Fry for 3-4 minutes on each side, or until golden brown and crispy. Transfer cooked latkes to a paper towel-lined plate to drain excess oil and keep warm.
- Poach the Eggs: Fill a shallow saucepan with water and bring to a gentle simmer. Add white vinegar to the water to help the egg whites coagulate. Crack each egg individually into a small bowl, then gently slide eggs one at a time into the simmering water. Poach eggs for 3-4 minutes until whites are set but yolks remain runny. Remove eggs with a slotted spoon and drain on paper towels.
- Make the Hollandaise Sauce: In a heatproof bowl set over a simmering water bath (double boiler), whisk together the egg yolks and lemon juice until the mixture thickens and doubles in volume. Slowly drizzle in the melted butter while continuously whisking until the sauce is thickened and smooth. Season with a pinch of salt and pepper to taste.
- Assemble the Eggs Benedict: Place two latkes on each plate. Top each latke with a poached egg. Spoon warm hollandaise sauce generously over the eggs and latkes. Garnish with chopped chives and finely diced red onion. Finish with a sprinkle of flaky salt and ground black pepper. Serve immediately for the best flavor and texture.
Notes
- To ensure crispy latkes, removing excess moisture from the grated potatoes is crucial.
- Use fresh eggs for poaching to get firm whites and runny yolks.
- Keep the hollandaise sauce warm but avoid overheating to prevent curdling.
- Matzo meal or all-purpose flour can be used as a binder depending on dietary preferences.
- Serve immediately after assembly to keep latkes crisp and eggs warm.
