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–+ servings
Latke Eggs Benedict

Crispy Latke Eggs Benedict for a Brunch to Remember

Experience the delight of Latke Eggs Benedict, a crispy twist on a classic brunch dish featuring poached eggs and rich hollandaise.
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Prep Time 30 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Latkes
  • 2 large Russet Potatoes Best choice for crispy texture
  • 1 large Yellow Onion Substitute with shallots for a milder taste
  • 1 Eggs Essential for binding
  • 1/4 cup Matzo Meal or All-Purpose Flour Use all-purpose flour for gluten-free
  • 1 teaspoon Kosher Salt Regular salt can be substituted
  • 1 pinch Ground Black Pepper Use freshly ground for the best taste
  • Vegetable Oil for frying Ensure oil is hot before frying
For Poaching the Eggs
  • 1 tablespoon White Vinegar Added to poaching water
For the Hollandaise Sauce
  • 1/2 cup Unsalted Butter Vital for creamy texture
  • 1 tablespoon Fresh Lemon Juice Can swap with white wine vinegar
For Garnish
  • Chopped to taste Chives Adds flavor and color

Equipment

  • Food Processor
  • colander
  • Mixing Bowl
  • Skillet
  • Saucepan
  • Blender
  • slotted spoon
  • Paper Towels
  • Oven

Method
 

Step-by-Step Instructions
  1. Grate 2 large russet potatoes and 1 yellow onion. Soak in lightly salted water for 20 to 30 minutes.
  2. Drain the mixture and squeeze out excess moisture using a dish towel.
  3. Combine the mixture with 1 beaten egg, 1/4 cup matzo meal, 1 teaspoon kosher salt, and a pinch of pepper.
  4. Heat about 1/4 inch of vegetable oil in a skillet over medium heat.
  5. Form small rounds from the latke mixture and fry for 6 to 10 minutes on each side until golden brown.
  6. Transfer fried latkes to an oven set to low heat to keep warm while poaching eggs.
  7. In a saucepan, bring water to a simmer, add white vinegar, and poach eggs for 4½ to 5 minutes.
  8. Blend together 3 egg yolks, lemon juice, and salt; gradually add melted butter to create hollandaise.
  9. Assemble each plate with a warm latke, a poached egg, and drizzle hollandaise on top.
  10. Serve immediately for the best experience.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 300mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For best results, assemble just before serving to ensure freshness and warmth.

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