If you’re on the hunt for a brunch dish that combines crispy, golden goodness with rich, velvety hollandaise and perfectly poached eggs, look no further than this Irresistible Latke Eggs Benedict Recipe. This delightful twist on the classic eggs benedict swaps out the usual English muffin for crispy potato latkes, creating a savory, satisfying meal that’s bursting with texture and flavor in every bite. Whether it’s a cozy weekend breakfast or a special occasion brunch, this recipe will quickly become your go-to for impressing friends and family with its incredible combination of crispy, creamy, and tangy elements.
Ingredients You’ll Need
The beauty of this Irresistible Latke Eggs Benedict Recipe lies in its simplicity and the straightforward ingredients that come together to create extraordinary flavor and texture. Each component plays a vital role—the latkes offer a golden, crispy foundation, the hollandaise sauce adds creamy richness with a hint of tang, and the poached eggs add that luscious, runny yolk that ties it all together.
- Russet potatoes: They’re perfect for latkes because of their starchy content, ensuring crispiness on the outside and pillowy softness inside.
- Yellow onion: Adds subtle sweetness and a little bite to balance the potatoes perfectly.
- Large eggs: Used both in the latkes and for poaching—fresh eggs yield the best results for silky, delicate whites.
- All-purpose flour: Helps bind the latkes without overwhelming their lightness.
- Kosher salt and black pepper: Essential seasonings to enhance every component’s natural flavors.
- Vegetable oil: For frying the latkes to an irresistible golden crisp.
- Egg yolks and lemon juice: Form the creamy, tangy foundation of the classic hollandaise sauce.
- Unsalted butter: Melted and warmed to create that rich, silky sauce that tops the entire dish.
- Cayenne pepper (optional): Adds a subtle kick to the hollandaise for a little extra warmth and depth.
- Fresh chives or dill: Bright, herbal garnish that brings freshness to every bite.
How to Make Irresistible Latke Eggs Benedict Recipe
Step 1: Prepare the Latke Mixture
Start by peeling and grating your russet potatoes and then grate the yellow onion as well. The key here is to squeeze out as much moisture as possible using a clean kitchen towel—this helps the latkes crisp up perfectly instead of becoming soggy. Once drained, combine the potatoes and onion with the egg, flour, salt, and pepper until everything is well mixed and evenly seasoned.
Step 2: Fry the Latkes
Heat a generous amount of vegetable oil in a skillet over medium-high heat. Using a spoon, drop small spoonfuls of the latke batter into the hot oil, gently flattening them with the back of the spoon. Fry for about 3 to 4 minutes on each side until they turn a gorgeous golden brown. When done, place the latkes on paper towels to soak up excess oil and keep them warm in a low oven while you move on to the next steps.
Step 3: Whisk the Hollandaise Sauce
In a heatproof bowl, vigorously whisk together the egg yolks and fresh lemon juice until the mixture is thick and pale. Set this bowl over a pot of gently simmering water to create a double boiler—continuously whisking to prevent scrambling. Slowly drizzle in the warm melted butter, whisking constantly until the sauce is luxuriously thickened. Season with salt and a dash of cayenne pepper for a subtle hint of spice, then keep warm until ready to serve.
Step 4: Poach the Eggs
Fill a shallow pan with simmering water and add a splash of vinegar—it helps the egg whites coagulate nicely. Crack each egg into a small bowl, then gently slide them one at a time into the simmering water. Poach for about 3 to 4 minutes, or until the whites are set and the yolks remain softly runny. Use a slotted spoon to carefully remove the eggs and set them on a warm plate.
Step 5: Assemble Your Irresistible Latke Eggs Benedict Recipe
Place two warm, crispy latkes on each plate, top each latke with a perfectly poached egg, and lavish them generously with the warm hollandaise sauce. Sprinkle chopped fresh chives or dill over the top for a fresh, herbaceous finish. Serve immediately to enjoy the contrast of textures and the harmony of flavors at their peak.
How to Serve Irresistible Latke Eggs Benedict Recipe
Garnishes
A sprinkle of fresh herbs like chives or dill is ideal for both color and flavor, adding just the right bright, herbal note to balance the rich sauce. For a bit of crunch and color, consider a light dusting of paprika or a few thin slices of radish on the side. These small touches make your presentation pop and awaken your palate.
Side Dishes
This dish is hearty enough to stand on its own, but if you want to round out your meal, light, simple sides work best. A fresh arugula salad tossed with lemon vinaigrette or a handful of sautéed asparagus spears provide a peppery freshness that cuts through the richness. For a sweeter contrast, a bowl of fresh berries is a lovely, vibrant choice.
Creative Ways to Present
Plate your Irresistible Latke Eggs Benedict Recipe on beautiful white dishes to showcase its golden hues. Consider stacking the latkes instead of placing them side by side for a more dramatic look. You can serve the hollandaise sauce on the side in a small pitcher if guests prefer to control how much they use. For a festive gathering, garnish with edible flowers to elevate the visual appeal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the latkes and poached eggs separately in airtight containers in the refrigerator. Keep the hollandaise sauce in a small jar or bowl covered tightly with plastic wrap. The latkes will stay crispier if reheated properly, so avoid stacking them while cooling if possible.
Freezing
Latkes can be frozen once cooled; place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. Unfortunately, poached eggs and hollandaise sauce do not freeze well, so it’s best to make those fresh when you’re ready to serve again.
Reheating
Reheat latkes in a skillet over medium heat or in a preheated oven at 350°F (175°C) to restore their crispiness—avoid the microwave as it can make them soggy. Poached eggs and hollandaise tackle best when freshly made, but if you need to warm hollandaise, do so gently over a double boiler and whisk constantly to maintain its delicate texture.
FAQs
Can I use sweet potatoes instead of russet potatoes for the latkes?
Absolutely! Sweet potatoes will give the latkes a slightly sweeter flavor and beautiful color. Keep in mind that they may not crisp up quite as well as russets, so fry carefully and monitor the oil temperature to avoid sogginess.
What’s the best way to poach eggs without vinegar?
While vinegar helps the egg whites to set quickly, if you prefer to skip it, make sure your water is simmering gently—not boiling—and crack the eggs into a small bowl first, then slide them in carefully. Fresh eggs also help the whites stay together during poaching.
Is there a shortcut for the hollandaise sauce?
For convenience, you can use store-bought hollandaise sauce or make a quick blender hollandaise by blending egg yolks, lemon juice, and warm butter. However, making it from scratch using the traditional whisking method gives you that authentic, silky texture that’s worth the effort for this recipe.
Can I make this dish vegan or dairy-free?
Adapting this recipe to be fully vegan or dairy-free will take some creativity, especially with the hollandaise sauce and eggs. You might consider using a tofu-based hollandaise and poached avocado slices or chickpea “eggs” as substitutes, but keep in mind the classic flavor and texture will be quite different.
How far in advance can I prepare this dish?
You can prepare the latke mixture and even fry the latkes a day ahead, keeping them warm or reheating before serving. Hollandaise sauce and poached eggs are best made just before serving for peak freshness and texture. Planning accordingly helps the meal come together smoothly.
Final Thoughts
Making this Irresistible Latke Eggs Benedict Recipe is like giving a warm hug to your taste buds—comforting, rich, and full of delightful surprises in every bite. Whether you’re looking to impress on a special morning or simply want to treat yourself to a delectable brunch, this dish strikes the perfect balance between crispy, creamy, and savory. Give it a try, and I promise it will become one of your all-time favorite recipes to share around the table.
Print
Irresistible Latke Eggs Benedict Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
This Irresistible Latke Eggs Benedict recipe combines crispy homemade potato latkes with perfectly poached eggs and a rich, creamy hollandaise sauce. A delightful twist on the classic brunch favorite, this dish offers a comforting blend of textures and flavors perfect for any special breakfast or brunch occasion.
Ingredients
For the Latkes (makes ~8 small latkes):
- 1 lb (450g) russet potatoes, peeled and grated
- ½ small yellow onion, grated
- 1 large egg
- 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Vegetable oil, for frying
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ cup (113g) unsalted butter, melted and warm
- Pinch of salt
- Dash of cayenne pepper (optional)
For Assembly:
- 4 large eggs, poached
- Fresh chives or dill, chopped (for garnish)
Instructions
- Prepare Latkes: Grate the potatoes and onion, then squeeze out excess moisture using a clean towel to ensure crisp latkes.
- Mix Latke Batter: In a bowl, combine the grated potatoes and onion with the egg, all-purpose flour, kosher salt, and black pepper until evenly mixed.
- Fry Latkes: Heat vegetable oil in a skillet over medium-high heat. Drop spoonfuls of the mixture into the hot oil, flattening them slightly. Fry each latke for 3–4 minutes on each side until golden brown and crispy.
- Drain and Keep Warm: Remove latkes and drain on paper towels. Place them in a 200°F (95°C) oven to keep warm while you prepare the rest.
- Make Hollandaise Base: In a heatproof bowl, whisk the egg yolks and lemon juice together until the mixture is thick and pale in color.
- Heat Sauce: Set the bowl over a pot of simmering water (double boiler) and whisk constantly to gently cook the eggs without scrambling them.
- Add Butter: Slowly drizzle in the warm melted butter while continuously whisking until the sauce thickens to a creamy consistency.
- Season Sauce: Add a pinch of salt and optional cayenne pepper for a subtle kick. Keep the sauce warm for assembly.
- Poach Eggs: Bring a shallow pan of water to a simmer, adding a splash of vinegar to help eggs coagulate. Crack each egg into a small bowl, then gently slide it into the simmering water.
- Cook Eggs: Poach the eggs for 3–4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain.
- Plate Latkes: Place two warm latkes on each serving plate.
- Top with Eggs: Place one poached egg on top of each latke.
- Add Hollandaise: Spoon the warm hollandaise sauce generously over the eggs and latkes.
- Garnish and Serve: Sprinkle freshly chopped chives or dill on top and serve immediately to enjoy the perfect blend of flavors and textures.
Notes
- Make sure to squeeze out as much moisture as possible from grated potatoes and onions to achieve crispy latkes.
- Use a kitchen towel or cheesecloth for best results when removing excess liquid.
- To keep the latkes crispy, avoid stacking them while keeping warm in the oven.
- Simmer the hollandaise sauce over gentle heat to prevent curdling; whisk constantly.
- Add vinegar to the poaching water to help eggs hold their shape better.
- Serve immediately after assembly for the best texture and flavor experience.
