Latke Eggs Benedict

Latke Eggs Benedict is a bold and delicious reinvention of the brunch classic. It swaps out the traditional English muffin for crisp, golden potato latkes, adding texture and rich flavor to every bite. Paired with perfectly poached eggs and a silky hollandaise sauce, this dish offers a satisfying fusion of creamy, crunchy, and tangy elements. Ideal for weekend brunches, special occasions, or a cozy holiday breakfast, this recipe delivers gourmet appeal with homestyle comfort.

Why You’ll Love This Recipe

This unique take on Eggs Benedict is a show-stopping way to impress your guests or elevate your brunch game. The latkes bring a savory crispness that perfectly balances the soft, runny yolk and velvety hollandaise sauce. It’s also a wonderful option for those seeking a gluten-free or more substantial base than traditional bread. With approachable ingredients and classic cooking methods, this dish is both hearty and elegant.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Latkes:

• 4 medium russet potatoes, peeled and grated
• 1 small onion, grated
• 2 eggs
• 1/4 cup all-purpose flour
• Salt and pepper, to taste
• Oil for frying

For the Poached Eggs:

• 4 eggs
• 1 tablespoon white vinegar (for poaching water)

For the Hollandaise Sauce:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt and cayenne pepper, to taste

Directions

1. Make the Latkes:
   • Grate the potatoes and onion. Wrap in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
   • In a large bowl, mix the grated vegetables with 2 eggs, flour, salt, and pepper.
   • Heat a generous layer of oil in a skillet over medium-high heat.
   • Scoop the mixture into the pan in heaping tablespoons and flatten into disks.
   • Fry each latke for 3–4 minutes per side, or until golden brown and crisp. Drain on paper towels.
2. Prepare the Hollandaise Sauce:
   • In a heatproof bowl over a pot of simmering water (double boiler method), whisk together egg yolks and lemon juice.
   • Continue whisking constantly while slowly drizzling in the melted butter until the sauce is thickened and smooth.
   • Season with salt and a pinch of cayenne pepper. Keep warm over low heat.
3. Poach the Eggs:
   • Fill a saucepan with water and add white vinegar. Bring to a gentle simmer (not boiling).
   • Crack each egg into a small bowl and gently slide into the water.
   • Poach for 3–4 minutes, until the whites are set and the yolks remain soft.
   • Remove with a slotted spoon and drain on paper towels.
4. Assemble the Dish:
   • Place one or two latkes on each plate.
   • Top with a poached egg.
   • Spoon warm hollandaise sauce generously over the top.
   • Garnish with chopped parsley or chives, if desired. Serve immediately.

Servings and timing

• Servings: 4 servings
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Calories: Approximately 410 kcal per serving

Variations

• Smoked Salmon Twist: Add a slice of smoked salmon between the latke and poached egg for a luxurious brunch option.
• Vegetable Latkes: Mix grated zucchini or sweet potato into the latkes for added variety.
• Spicy Hollandaise: Add a few dashes of hot sauce or a pinch of paprika to the hollandaise for extra heat.
• Avocado Addition: Top latkes with sliced avocado before adding the egg for creaminess and color.
• Mini Benedicts: Make smaller latkes for a plated appetizer version.

Storage/Reheating

Latkes are best served fresh, but they can be made ahead and stored in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 10–15 minutes to restore crispness. Poached eggs and hollandaise sauce are best prepared just before serving. However, you can keep the sauce warm over very low heat or in a thermos for up to an hour.

FAQs

Can I make the latkes ahead of time?

Yes, you can fry the latkes in advance and reheat them in the oven to maintain their crispiness.

Can I make this dish gluten-free?

Yes, simply replace the flour in the latkes with a gluten-free flour or fine matzo meal.

What’s the key to crispy latkes?

Squeeze out as much moisture as possible from the potatoes and onion before frying, and avoid crowding the pan.

How do I keep hollandaise sauce from breaking?

Whisk constantly while adding butter slowly and maintain gentle heat. Avoid overheating the sauce.

Can I poach eggs in advance?

Poached eggs can be made a few hours ahead and stored in ice water. Reheat briefly in hot water before serving.

What’s the best oil for frying latkes?

Use a neutral, high-heat oil like canola, vegetable, or sunflower oil.

Can I use a blender for hollandaise?

Yes, a blender version is quick and effective. Blend the yolks and lemon juice, then stream in hot butter until emulsified.

Do I need a food processor to grate potatoes?

No, but it can save time. A box grater works just as well for smaller batches.

Can I use store-bought latkes?

For convenience, store-bought latkes can be used, but homemade offers better texture and flavor.

Is this dish suitable for holidays?

Yes, it’s a perfect brunch option for Hanukkah, Easter, Mother’s Day, or any festive occasion.

Conclusion

Latke Eggs Benedict is a creative and satisfying brunch dish that combines crispy potato goodness with classic poached eggs and rich hollandaise. With its balance of textures and flavors, this elevated twist on a traditional favorite is sure to impress your guests and become a standout at your breakfast table. Whether for a special occasion or weekend indulgence, it brings gourmet flair with comforting familiarity.

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