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Latke Eggs Benedict

Crispy Latke Eggs Benedict: A Brunch Twist to Love

Elevate your brunch with this unique Latke Eggs Benedict featuring crispy latkes, poached eggs, and rich hollandaise sauce.
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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
  • 4 medium Russet Potatoes Choose firm potatoes with no green spots.
  • 1 medium Yellow Onion Adds flavor and richness.
  • 1 large Eggs Use the freshest eggs.
  • 1 cup Matzo Meal Can substitute with gluten-free flour.
  • 1 teaspoon Kosher Salt Enhances flavor.
  • 1/2 teaspoon Ground Black Pepper Adds seasoning and depth.
  • 2 cups Vegetable Oil Used for frying.
For the Hollandaise Sauce
  • 1/2 cup Unsalted Butter Melted and should be hot but not bubbling.
  • 2 tablespoons Fresh Lemon Juice Provides acidity to balance richness.
For Poaching the Eggs
  • 1 tablespoon White Vinegar Helps egg whites set perfectly.
For Garnish
  • 2 tablespoons Chives Adds a fresh touch.
  • 1/4 cup Red Onion Offers mild sweetness and crunch.

Equipment

  • Box Grater
  • Food Processor
  • skillet
  • saucepan
  • blender
  • slotted spoon

Method
 

Step-by-Step Instructions
  1. Grate the russet potatoes and yellow onion, soak in lightly salted water for 20-30 minutes, then drain and dry the mixture.
  2. Combine the drained grated potatoes and onion with one beaten egg, matzo meal, kosher salt, and black pepper in a bowl.
  3. Heat vegetable oil in a skillet and form the mixture into patties, frying until golden brown for about 6-10 minutes per side.
  4. In a separate saucepan, simmer water with white vinegar and poach eggs for 4½ to 5 minutes until whites are set.
  5. Blend egg yolks, lemon juice, and salt, then slowly drizzle in melted butter to create hollandaise sauce.
  6. Assemble by placing a crispy latke on a plate, topping with a poached egg, and drizzling hollandaise sauce, garnishing with chives and red onion.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 680mgPotassium: 600mgFiber: 4gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Keep hollandaise warm but avoid direct heat to prevent it from breaking. Experiment with toppings like avocado or sautéed spinach.

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