Description
Enjoy a delectable twist on classic Eggs Benedict with this Easy Latke Eggs Benedict recipe. Crispy, golden-brown latkes made from russet potatoes serve as the base, topped with perfectly poached eggs and a rich, velvety homemade hollandaise sauce. Garnished with fresh chives, diced red onion, flaky salt, and freshly ground black pepper, this cozy brunch dish is sure to impress with its comforting flavors and satisfying textures.
Ingredients
Scale
Latkes
- 2 large russet potatoes, peeled and grated
- 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 eggs)
- 1 tbsp fresh lemon juice
- 1/2 cup unsalted butter, melted and 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 and grate the yellow onion into a large bowl. Using a clean kitchen towel, squeeze out excess moisture from the grated mixture. Add the lightly beaten egg, matzo meal or all-purpose flour, kosher salt, and ground black pepper. Mix everything thoroughly until well combined to form the latke batter.
- Fry the Latkes: Heat vegetable oil in a skillet over medium heat until shimmering and about 1/4-inch deep. Carefully spoon dollops of the latke batter into the hot oil, flattening slightly to form rounds. Fry until the edges are golden and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil and keep warm.
- Poach the Eggs: In a large saucepan, bring water to a gentle simmer and add 1 tablespoon white vinegar. Crack each egg into a small bowl and gently slide them into the simmering water one at a time. Poach the eggs for about 3-4 minutes for runny yolks or longer for preferred doneness. Use a slotted spoon to remove and drain excess water.
- Make the Hollandaise Sauce: In a heatproof bowl, whisk the egg yolks and fresh lemon juice together until the mixture lightens in color. Place the bowl over a pot of gently simmering water (double boiler method), ensuring the bowl doesn’t touch the water. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens to a creamy consistency. Season with salt and pepper to taste.
- Assemble the Latke Eggs Benedict: Place two crispy latkes on each serving plate. Top each latke with a poached egg. Spoon generous amounts of hollandaise sauce over the eggs. Garnish with chopped chives, finely diced red onion, flaky salt, and freshly ground black pepper. Serve immediately for a cozy brunch delight.
Notes
- For crispier latkes, make sure to squeeze out as much moisture as possible from the grated potatoes and onions.
- If you don’t have matzo meal, all-purpose flour works fine as a binding agent.
- The hollandaise sauce should be kept warm but not overheated to prevent curdling.
- Use fresh eggs for poaching to get the best shape and texture.
- Feel free to add smoked salmon or sautéed spinach for additional toppings if desired.
