Latke Eggs Benedict

Introduction

Latke Eggs Benedict is the ultimate breakfast or brunch dish that beautifully combines the crispy, savory goodness of latkes with the indulgence of Eggs Benedict. The golden, crispy potato pancakes provide a perfect base for the poached eggs, while the silky hollandaise sauce brings it all together in a way that’s both comforting and sophisticated. The rich, savory flavor of the latkes pairs perfectly with the eggs, making each bite a satisfying blend of textures and tastes.

This dish holds a special place in my heart because it brings together two beloved breakfast traditions: the hearty latke and the classic Eggs Benedict. I first made it for a special family brunch, and it quickly became a favorite. The smell of the latkes crisping up on the stovetop, mixed with the aroma of freshly poached eggs and buttery hollandaise, fills the house with a sense of warmth and anticipation.

Latke Eggs Benedict is perfect for a weekend brunch when you want something hearty, but still feel a little bit fancy. The crispy latkes add a wonderful crunch, while the eggs and sauce offer a creamy, velvety contrast. It’s a dish that feels both indulgent and comforting, perfect for a special occasion or just a cozy morning at home. If you’re looking for a breakfast that’s guaranteed to impress, this is the one to make!

Perfect for:

• Brunch gatherings
• Special occasions like holidays or birthdays
• Breakfast lovers looking for a twist on the classic
• Fans of both savory and crispy dishes
• Indulgent, feel-good meals

Why You’ll Love This Latke Eggs Benedict

• Crispy Latkes – The potato pancakes bring a delicious crunch, making this version of Eggs Benedict extra special.
• Rich Hollandaise Sauce – A classic sauce that perfectly complements the eggs and latkes with its creamy texture and buttery flavor.
• Poached Eggs – Soft, runny yolks add richness to every bite.
• Hearty & Satisfying – A filling breakfast or brunch option that’s sure to keep you satisfied all morning long.
• Customizable – You can easily swap ingredients or add toppings to make it your own.

Preparation and Cooking Time

• Total Time: 45 minutes
• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Servings: 4 servings
• Calories per Serving: Approximately 550-600 calories

Ingredients

For the Latkes:

• 2 large russet potatoes, peeled and grated
• 1 small onion, finely grated
• 1 large egg, beaten
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• Salt and pepper, to taste
• 2 tablespoons olive oil, for frying

Poached Eggs:

• 4 large eggs
• 1 tablespoon white vinegar (to help with poaching)

Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon lemon juice
• ½ cup unsalted butter, melted
• ½ teaspoon Dijon mustard
• Salt and pepper, to taste

Garnishes (optional):

• Fresh parsley, chopped
• Fresh chives, chopped
• Smoked salmon (optional, for extra flavor)

Ingredient Highlights

• Russet Potatoes – Ideal for latkes due to their high starch content, creating crispy, golden pancakes.
• Eggs – Essential for both the poached eggs and the rich hollandaise sauce.
• Hollandaise Sauce – A silky, buttery sauce that adds depth and flavor to the entire dish.
• Olive Oil – For frying the latkes and achieving the perfect golden crispness.

Step-by-Step Instructions

Prepare the Latkes:

1. Grate Potatoes & Onion – Using a box grater or food processor, grate the potatoes and onion into fine shreds.
2. Squeeze Excess Moisture – Place the grated potatoes and onion into a clean kitchen towel and squeeze out any excess moisture.
3. Mix Latke Ingredients – In a large bowl, combine the grated potatoes and onion, beaten egg, flour, baking powder, salt, and pepper. Mix until fully combined.
4. Fry Latkes – Heat olive oil in a large skillet over medium-high heat. Spoon about 2 tablespoons of the latke mixture into the skillet, flattening slightly with a spatula. Cook until golden and crispy on both sides, about 3-4 minutes per side. Remove from the skillet and drain on paper towels.

Poach the Eggs:

5. Prepare the Poaching Water – Bring a pot of water to a gentle simmer and add vinegar.
6. Poach the Eggs – Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.

Make the Hollandaise Sauce:

7. Whisk the Egg Yolks – In a heatproof bowl, whisk the egg yolks and lemon juice together until light and frothy.
8. Melt the Butter – Slowly whisk in the melted butter, a few drops at a time, until the sauce thickens.
9. Season the Sauce – Add Dijon mustard, salt, and pepper to taste. Continue whisking until smooth and creamy.

Assemble the Latke Eggs Benedict:

10. Assemble the Dish – Place a warm latke on each plate. Top with a poached egg, then drizzle generously with hollandaise sauce.
11. Garnish & Serve – Sprinkle with chopped fresh parsley and chives, and add smoked salmon if desired. Serve immediately.

How to Serve Latke Eggs Benedict

• Brunch Buffet Style – Serve as part of a larger brunch spread with fresh fruit, salads, and pastries.
• On Individual Plates – Serve on individual plates for a more formal or special presentation.
• With a Side Salad – Pair with a light, fresh salad of mixed greens for a balanced meal.
• With Smoked Salmon – Add a slice of smoked salmon on top of the latke for a more traditional Eggs Benedict twist.

Additional Tips for Latke Eggs Benedict

• Use a Nonstick Skillet – This will help prevent the latkes from sticking during frying and make cleanup easier.
• Keep Latkes Warm – If making latkes in batches, keep the cooked latkes warm in a 200°F oven while you prepare the poached eggs.
• Control the Heat – Fry the latkes over medium heat to avoid burning while achieving that perfect crispy texture.
• Perfect Poached Eggs – Add a little vinegar to the poaching water to help the eggs hold their shape.
• Make Ahead – You can prepare the latkes and hollandaise sauce in advance and reheat them when ready to assemble.

Recipe Variations for Latke Eggs Benedict

1. Vegetarian Latkes – Add finely chopped spinach or herbs like dill or parsley to the latke mixture for extra flavor.
2. Sweet Potato Latkes – Swap the russet potatoes for sweet potatoes for a slightly sweeter, more colorful version.
3. Egg-Free Hollandaise – Use an egg-free hollandaise sauce made with plant-based ingredients for a vegan version.
4. Bacon-Topped Latkes – Instead of smoked salmon, use crispy bacon crumbles as a topping for an extra savory touch.
5. Avocado Latke Eggs Benedict – Add sliced avocado on top of the latkes before the poached egg for added creaminess and flavor.
6. Gluten-Free Latkes – Replace the flour with a gluten-free flour blend or potato flour to make gluten-free latkes.
7. Herb-Infused Hollandaise – Add finely chopped fresh herbs like tarragon or basil to the hollandaise sauce for a fragrant twist.
8. Spicy Hollandaise – Add a pinch of cayenne pepper or a few dashes of hot sauce to the hollandaise sauce for some heat.
9. Latke Benedict with Smoked Gouda – Melt smoked gouda on the latke before adding the egg and hollandaise for a smoky flavor.
10. Mini Latke Benedicts – Make smaller latkes for bite-sized versions perfect for appetizers or finger foods.

Freezing and Storage for Latke Eggs Benedict

• Freezing Latkes – You can freeze the latkes before frying. Just place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. To cook, fry from frozen or bake at 400°F for 15-20 minutes.
• Storing Cooked Latkes – Refrigerate cooked latkes in an airtight container for up to 2 days. Reheat in the oven or on a skillet.
• Storing Hollandaise – Hollandaise sauce is best served immediately but can be kept warm in a heatproof bowl over a pot of hot water for a short time. It may separate if stored for long periods.

Special Equipment for Latke Eggs Benedict

1. Skillet or Frying Pan – For frying the latkes to crispy perfection.
2. Slotted Spoon – For safely removing poached eggs from the water.
3. Double Boiler or Heatproof Bowl – For making the hollandaise sauce.
4. Whisk – Essential for making smooth hollandaise sauce.
5. Large Pot – For poaching the eggs.
6. Grater or Food Processor – For grating the potatoes and onion.
7. Baking Sheet – To keep cooked latkes warm in the oven.
8. Serving Plates – For an elegant brunch presentation.

FAQ Section for Latke Eggs Benedict

1. Can I make the latkes ahead of time?
   Yes, you can make the latkes ahead of time and reheat them in the oven to maintain their crispness.
2. What’s the best way to poach eggs?
   Use fresh eggs and simmer the water gently. Add a tablespoon of vinegar to help the eggs hold together.
3. Can I use a different sauce instead of hollandaise?
   You can try a mustard sauce, a yogurt-based sauce, or even a creamy avocado sauce for a different flavor profile.
4. Can I make this dish gluten-free?
   Yes, use gluten-free flour for the latkes, and your dish will be gluten-free.
5. How do I make sure my hollandaise sauce doesn’t curdle?
   Whisk the sauce constantly and add the melted butter slowly to ensure the sauce emulsifies properly.

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Conclusion

Latke Eggs Benedict is the perfect fusion of classic brunch flavors with a satisfying, crispy twist. The golden, crispy latkes create a delightful contrast to the creamy hollandaise sauce and the rich poached eggs, resulting in a dish that is both indulgent and comforting.

What truly sets this recipe apart is its ability to combine the savory goodness of latkes with the elegance of Eggs Benedict, making it an exciting choice for any occasion. Whether you’re hosting a brunch party or treating yourself to something special on a Sunday morning, Latke Eggs Benedict is sure to impress and satisfy.

With its irresistible combination of textures and flavors, this dish is destined to become a new favorite. I can’t wait for you to experience it! Be sure to share your creations with me on social media—let’s inspire each other to make every meal a little more extraordinary! Enjoy every decadent bite!