Description

This Latke Eggs Benedict is a gourmet twist on a brunch classic, combining crispy golden potato latkes with poached eggs and homemade hollandaise sauce. With rich yolks, a tangy, buttery finish, and a crunchy potato base, it’s the ultimate brunch dish for holidays, weekends, or impressing guests. Keywords: latke eggs benedict, potato latkes with eggs, hollandaise sauce recipe, brunch idea, eggs benedict twist, poached eggs and latkes.

Ingredients

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 the Hollandaise Sauce:

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

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Instructions

Make the Latkes: Grate potatoes and onion, then wring out excess moisture using a clean kitchen towel.
In a bowl, mix grated potatoes and onion with eggs, flour, salt, and pepper until well combined.
Heat oil in a skillet over medium-high heat. Drop spoonfuls of the mixture and flatten into discs. Fry 3–4 minutes per side until golden. Drain on paper towels.
Prepare Hollandaise Sauce: In a heatproof bowl over simmering water, whisk egg yolks and lemon juice until thickened slightly. Slowly drizzle in melted butter, whisking constantly until velvety. Season with salt and cayenne.
Poach the Eggs: Bring water and vinegar to a gentle simmer. Crack eggs into separate bowls and slide gently into water. Poach for 3–4 minutes until whites are set. Remove with a slotted spoon.

Assemble: Place latkes on plates, top each with a poached egg, and spoon over hollandaise sauce. Garnish with fresh parsley or chives if desired.

Notes

Serve with smoked salmon or sautéed greens for an elevated variation.
Use gluten-free flour for a gluten-friendly version.
Hollandaise can be made ahead and kept warm in a thermos.