Latke Eggs Benedict

Prep Time 30 mins
Cook Time 35 mins
Rest Time 10 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

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:
  • 4 large russet potatoes (peeled)
  • 1 medium onion (grated)
  • 2 large eggs
  • 4 tbsp all-purpose flour
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder (optional)
  • 120 ml neutral oil (for frying)
    • For the Poached Eggs:
  • 8 large eggs
  • 1 tbsp white vinegar
  • Water (for poaching)
    • For the Hollandaise Sauce:
  • 3 large egg yolks
  • 170 g unsalted butter (melted and warm)
  • 1 tbsp fresh lemon juice
  • 0.25 tsp salt
  • A pinch of white pepper
    • Optional Garnish:
  • 2 tbsp chopped fresh chives
  • 1 tbsp chopped parsley
  • A light sprinkle of paprika
Instructions
    Prepare the Potatoes
  1. 1
    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.
  2. 2
    Drain thoroughly, then squeeze out as much moisture as possible using a clean kitchen towel. This step is crucial for crispy latkes.
    3. Make the Latke Mixture
  3. 3
    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.
    4. Fry the Latkes
  4. 4
    Heat oil in a large skillet over medium heat. The oil should reach approximately 170–180°C.
  5. 5
    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.
  6. 6
    Transfer to a paper towel-lined plate. Keep warm in a preheated oven at 180°C while you prepare the rest.
    7. Prepare the Hollandaise Sauce
  7. 7
    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).
  8. 8
    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.
  9. 9
    Keep warm but do not overheat.
    10. Poach the Eggs
  10. 10
    Bring a pot of water to a gentle simmer (not boiling). Add vinegar.
  11. 11
    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.
  12. 12
    Remove with a slotted spoon and drain on paper towel.
    13. Assemble the Latke Eggs Benedict
  13. 13
    Place two crispy latkes on each serving plate. Top each latke with one poached egg.
  14. 14
    Generously spoon warm hollandaise sauce over the egg. Garnish with chopped chives, parsley, and a light sprinkle of paprika.
  15. 15
    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.

Keywords: brunch recipe, crispy latkes, poached eggs, holiday brunch, comfort food
Read it online: https://petitepanini.com/recipe/latke-eggs-benedict/