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
Scale
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.
