There are few brunch dishes as iconic and satisfying as Eggs Benedict. Traditionally made with toasted English muffins, poached eggs, and hollandaise sauce, it is already a luxurious experience. But when you replace the bread base with crispy potato latkes, the entire dish transforms into something even more indulgent and texturally exciting.
Latke Eggs Benedict brings together two beloved traditions: the crispy, golden potato pancakes often associated with Jewish cuisine and the creamy, velvety richness of classic brunch fare. The result is a dish that feels both comforting and elegant. It is hearty enough for a special weekend breakfast yet refined enough to serve at a holiday brunch or gathering.
In this detailed guide, you will learn everything you need to know about making Latke Eggs Benedict from scratch. From selecting the right potatoes to mastering hollandaise sauce and poaching eggs perfectly, every step is explained thoroughly to ensure your success.
What Makes Latke Eggs Benedict So Special
A Perfect Balance of Texture
The magic of Latke Eggs Benedict lies in its contrast. You have:
- Crispy, golden edges from freshly fried latkes
- Tender shredded potato interior
- Soft, delicate poached egg whites
- Rich, runny yolks
- Smooth, buttery hollandaise sauce
Every bite delivers crunch, creaminess, warmth, and richness all at once.
A More Flavorful Base Than English Muffins
Traditional Eggs Benedict relies on bread for structure. While delicious, bread does not offer the same depth of flavor or texture as a well-seasoned potato latke. The onion and seasoning in latkes add an aromatic base that pairs beautifully with eggs and sauce.
A Show-Stopping Presentation
Latke Eggs Benedict looks impressive on a plate. The golden stacks topped with glossy sauce and fresh herbs immediately signal that this is a special meal. It is ideal for:
- Weekend brunch
- Holiday breakfasts
- Family gatherings
- Celebratory mornings
Ingredients Breakdown and Why They Matter
To truly master Latke Eggs Benedict, it helps to understand the purpose of each component.
For the Potato Latkes
Russet potatoes are the best choice because of their high starch content. They create crisp edges while maintaining structure. Avoid waxy potatoes, as they can turn gummy.
Onion adds subtle sweetness and aroma. When fried, it enhances the overall depth of flavor.
Eggs and flour act as binders. They help the shredded potatoes hold their shape during frying.
Salt and pepper are essential. Potatoes need proper seasoning to shine.
Neutral oil such as sunflower or canola oil works best for frying, as it can handle high temperatures without burning.
For the Poached Eggs
Fresh eggs are critical. The fresher the egg, the tighter the whites will hold together during poaching.
White vinegar helps the egg whites coagulate quickly, giving you a cleaner shape.
For the Hollandaise Sauce
Egg yolks create the base and structure of the sauce.
Unsalted butter provides richness and silkiness.
Fresh lemon juice adds brightness and balances the fat.
Salt and white pepper enhance the overall flavor without overpowering it.
Step-by-Step Guide to Making Latke Eggs Benedict
Preparing the Perfect Potato Latkes
Grating and Removing Moisture
Start by peeling and grating the potatoes using the large holes of a box grater. Immediately place them into cold water to prevent oxidation.
Drain thoroughly, then squeeze the grated potatoes in a clean kitchen towel. Removing as much moisture as possible is crucial. Excess water prevents crisping and leads to soggy latkes.
Mixing the Batter
Combine the squeezed potatoes with grated onion, eggs, flour, salt, and pepper. Mix gently but thoroughly.
The mixture should hold together when pressed in your hand. If it feels too loose, add a small amount of flour.
Frying to Golden Perfection
Heat oil in a large skillet over medium heat. The oil temperature should reach about 170–180°C.
Scoop portions of the mixture into the pan and flatten slightly. Fry each side for 3 to 4 minutes until deeply golden and crisp.
Transfer to paper towels and keep warm in a 180°C oven while you prepare the remaining components.
Mastering Hollandaise Sauce
Hollandaise can feel intimidating, but once you understand the technique, it becomes manageable.
Creating a Gentle Heat Base
Set up a double boiler by placing a heatproof bowl over simmering water. The bowl should not touch the water.
Emulsifying the Sauce
Whisk egg yolks and lemon juice until slightly thickened. Slowly drizzle in warm melted butter while whisking continuously.
The key is gradual incorporation. Adding butter too quickly can cause separation.
Once thick and smooth, season with salt and white pepper. Keep warm but avoid overheating.
Poaching Eggs Like a Professional
Preparing the Water
Bring a pot of water to a gentle simmer. Do not let it boil aggressively. Add vinegar.
Creating a Whirlpool
Stir the water gently to create a small whirlpool. Crack each egg into a small bowl and slide it carefully into the center.
Cook for about 3 to 4 minutes. The whites should be set while the yolk remains soft.
Remove with a slotted spoon and drain briefly on paper towels.
Assembling Latke Eggs Benedict
Place two latkes on each plate. Top each with a poached egg.
Spoon warm hollandaise generously over the egg. Garnish with chopped chives or parsley.
Serve immediately while the latkes remain crisp and the eggs warm.
Pro Tips for the Best Results
Keep Everything Warm
Timing is important. Keep latkes in the oven and hollandaise in a warm spot while poaching eggs.
Use Fresh Eggs Only
Fresh eggs produce compact, beautifully shaped poached eggs.
Avoid Overcrowding the Pan
When frying latkes, give them space. Overcrowding lowers oil temperature and reduces crispiness.
Taste and Adjust
Always taste your hollandaise before serving. Adjust lemon or salt as needed.
Creative Variations to Try
Latke Eggs Benedict is versatile and can be customized in many ways.
Smoked Salmon Version
Add smoked salmon between the latke and egg for a luxurious twist.
Spinach and Mushroom
Sauté spinach and mushrooms in olive oil and place them under the egg for added earthiness.
Spicy Harissa Hollandaise
Whisk a small spoon of harissa paste into the hollandaise for subtle heat.
Avocado Layer
Thinly sliced avocado adds creaminess and a modern brunch feel.
Serving Suggestions
Latke Eggs Benedict pairs beautifully with:
- Fresh fruit salad
- Light arugula salad with lemon dressing
- Roasted cherry tomatoes
- Freshly squeezed orange juice
- Herbal tea or coffee
For gatherings, serve on large platters and garnish generously for visual impact.
Storage and Make-Ahead Tips
Latkes can be made ahead and refrigerated for up to three days. Reheat in a 180°C oven until crisp.
Hollandaise is best made fresh but can be kept warm for up to one hour.
Poached eggs can be made in advance and stored in cold water in the refrigerator for up to one day. Reheat briefly in warm water before serving.
Common Mistakes and How to Avoid Them
Soggy Latkes
This happens when potatoes are not squeezed thoroughly. Remove maximum moisture before frying.
Broken Hollandaise
Usually caused by too much heat or adding butter too quickly. Whisk continuously over gentle heat.
Overcooked Eggs
Remove eggs once whites are just set. Residual heat continues cooking slightly after removal.
Why This Recipe Works
Latke Eggs Benedict works because it combines familiar comfort with refined technique. The crispy potato base adds flavor complexity and texture, elevating the traditional brunch experience.
It feels indulgent without being overly complicated once you understand the steps. Each component complements the others, creating a balanced and memorable dish.
Conclusion
Latke Eggs Benedict is more than just a brunch dish. It is a celebration of texture, flavor, and thoughtful cooking technique. From crispy golden potatoes to silky sauce and perfectly poached eggs, every element plays an essential role.
If you are hosting guests or simply treating yourself to an elevated breakfast, this dish delivers comfort and elegance in equal measure. Once you master the components, you will find yourself returning to Latke Eggs Benedict whenever you want to impress without overcomplicating your kitchen routine.
If you are looking for a brunch recipe that stands out in both flavor and presentation, this is the one to make.
Latke Eggs Benedict
Crispy golden potato latkes replace English muffins in this irresistible Latke Eggs Benedict. Topped with perfectly poached eggs and rich homemade hollandaise sauce, this dish is a stunning brunch centerpiece packed with texture and flavor. Perfect for weekend breakfasts, special occasions, or festive brunch tables.
Ingredients
For the Potato Latkes:
For the Poached Eggs:
For the Hollandaise Sauce:
Optional Garnish:
Instructions
Prepare the Potatoes
- Peel the potatoes and grate them using the large holes of a box grater. Immediately place the grated potatoes into cold water to prevent browning and remove excess starch.
- Drain thoroughly, then squeeze out as much moisture as possible using a clean kitchen towel. This step is crucial for crispy latkes.
Make the Latke Mixture
- In a large mixing bowl, combine the drained potatoes, grated onion, eggs, flour, salt, pepper, and garlic powder. Mix until evenly combined. The mixture should hold together when pressed.
Fry the Latkes
- Heat oil in a large skillet over medium heat. The oil should reach approximately 170–180°C.
- Scoop about 3 tablespoons of mixture per latke into the pan. Flatten gently with the back of a spoon. Fry for 3–4 minutes per side until golden brown and crisp.
- Transfer to a paper towel-lined plate. Keep warm in a preheated oven at 180°C while you prepare the rest.
Prepare the Hollandaise Sauce
- Fill a saucepan with a few centimeters of water and bring to a gentle simmer. Place a heatproof bowl over the pan (make sure the bowl does not touch the water).
- Whisk egg yolks and lemon juice until slightly thickened. Slowly drizzle in warm melted butter while whisking continuously until the sauce thickens and becomes silky. Season with salt and white pepper.
- Keep warm but do not overheat.
Poach the Eggs
- Bring a pot of water to a gentle simmer (not boiling). Add vinegar.
- Crack each egg into a small bowl. Create a gentle whirlpool in the water and carefully slide the egg in. Cook for 3–4 minutes for soft yolks.
- Remove with a slotted spoon and drain on paper towel.
Assemble the Latke Eggs Benedict
- Place two crispy latkes on each serving plate. Top each latke with one poached egg.
- Generously spoon warm hollandaise sauce over the egg. Garnish with chopped chives, parsley, and a light sprinkle of paprika.
- Serve immediately while warm.
Note
Extra Crisp Tip: Removing as much moisture as possible from the potatoes is key to achieving crispy latkes.
Make Ahead: Latkes can be prepared in advance and reheated in the oven at 180°C for 8–10 minutes.
Sauce Shortcut: If nervous about hollandaise, use a blender method by blending yolks and lemon juice while slowly streaming in hot butter.
Variation: Add sautéed spinach or smoked salmon between the latke and egg for added flavor.
Storage: Store leftover latkes in an airtight container in the refrigerator for up to 3 days. Reheat in oven, not microwave.
