If you’re craving a brunch dish that feels both indulgent and delightfully comforting, this Latke Eggs Benedict Recipe is a total winner. It takes the classic elegance of Eggs Benedict and gives it a crispy, golden twist by swapping English muffins for homemade potato latkes. Imagine biting into a crunchy, tender latke topped with silky poached eggs, luscious smoked salmon, and a rich, tangy hollandaise sauce — every element harmonizing beautifully. This recipe is perfect for a special weekend or holiday gathering when you want to wow your guests with flavors that sing together in perfect balance.
Ingredients You’ll Need
This Latke Eggs Benedict Recipe relies on a handful of simple yet essential ingredients, each bringing its own magic to the plate. From the humble russet potatoes that form crispy latkes to the bright lemon juice that brightens the hollandaise, every component plays a vital role in texture, flavor, or color.
- Russet potatoes (1 1/2 pounds): The starchy base for perfectly crispy latkes that hold together beautifully.
- Medium onion (1/2): Adds a subtle sweetness and moisture to the latkes.
- Large egg (1, lightly beaten): Acts as a binder to keep those latkes from falling apart.
- Matzo meal or all-purpose flour (2 tablespoons): Helps absorb moisture and adds a touch of structure.
- Kosher salt (1 tsp): Brings out the natural flavors in potatoes and eggs.
- Freshly ground black pepper (1/2 tsp): Adds a mild, peppery kick.
- Vegetable oil: Essential for frying latkes to golden perfection.
- Egg yolks (3 large): For a rich, creamy homemade hollandaise sauce.
- Freshly squeezed lemon juice (1 tbsp): Brightens and balances the hollandaise flavor.
- Unsalted butter (1/2 cup, melted): The silky key ingredient for that classic hollandaise texture.
- Large eggs (8, very fresh): Poached eggs with perfectly set whites and runny yolks to crown the dish.
- White vinegar (a splash): Helps eggs hold their shape while poaching.
- Cold smoked salmon (lox, 4 oz): Adds a smoky, savory luxury topping.
- Finely chopped chives: A fresh herbal note to sprinkle on top.
- Finely diced red onion: Adds crunch and subtle sharpness as a garnish.
How to Make Latke Eggs Benedict Recipe
Step 1: Prepare and Soak the Potatoes
Start by grating the russet potatoes and onion, ideally using a food processor for speed and consistency. The soaking step is key here — immerse your grated potatoes in lightly salted water for 20 to 30 minutes, or even up to an hour. This soaking pulls excess starch, resulting in latkes that crisp up perfectly rather than turning gummy.
Step 2: Drain and Mix the Latke Batter
Once soaked, drain and squeeze out as much water as you can from the potatoes using a clean kitchen towel or a paper-towel lined salad spinner. Mix the dry potatoes with onion, lightly beaten egg, matzo meal, salt, and pepper. Folding gently with a fork ensures the mixture stays airy but holds together well when fried.
Step 3: Fry the Latkes to Golden Perfection
Heat a skillet with a 1/4-inch layer of vegetable oil over medium heat until shimmering. Drop spoonfuls of batter, spreading each into a 3-inch round. Fry 3 to 4 latkes at once, but give them space to crisp evenly. Cook about 6 to 10 minutes per side until deep golden brown, then transfer to a baking sheet and keep warm in the oven while cooking the rest.
Step 4: Poach the Eggs Just Right
Fill a saucepan with 2 inches of water, adding a splash of white vinegar to help the eggs coagulate beautifully. Bring to a bare simmer, then gently slide each fresh egg in. Poach each for 4½ to 5 minutes for a jammy yolk that perfectly complements the crispy latkes. Use a slotted spoon to remove and rest on a lightly oiled plate or serve immediately.
Step 5: Whip Up Luscious Hollandaise Sauce
Blend egg yolks, lemon juice, and salt on medium-high speed until smooth. Slowly drizzle in hot melted butter while blending on low to build a creamy emulsion. If the sauce seems thin, gently whisk over barely simmering water until slightly thickened — careful not to overheat or the eggs could curdle. Keep the hollandaise warm until ready to serve.
Step 6: Assemble Your Latke Eggs Benedict Recipe
To bring it all together, place a crispy latke on each plate, top with a slice of cold smoked salmon, then crown with a perfectly poached egg. Generously drizzle with hollandaise sauce and finish with a sprinkle of fresh chives, diced red onion, and a pinch of freshly ground pepper or flaky salt.
How to Serve Latke Eggs Benedict Recipe
Garnishes
Chives and red onion not only add vibrant color but also brighten the richness of this dish. Don’t skip a touch of flaky finishing salt or freshly ground black pepper, as these little details bring every flavor into sharper focus, elevating your presentation and taste.
Side Dishes
Serve alongside a crisp green salad tossed with a light vinaigrette or fresh fruit salad for a refreshing contrast. The brightness of the fruit or greens complements the savory richness of the latkes and hollandaise, rounding out your brunch beautifully.
Creative Ways to Present
For an elegant brunch spread, arrange Latke Eggs Benedict Recipe servings on a platter with small bowls of toppings like avocado slices, capers, or dill sprigs. Alternatively, build mini versions using smaller latkes to create a fun, bite-sized appetizer or party dish that will impress every guest.
Make Ahead and Storage
Storing Leftovers
You can refrigerate leftover latkes and poached eggs, although eggs are best enjoyed fresh. Store latkes in an airtight container for up to 3 days; keep hollandaise sauce separately in a covered bowl to preserve its texture.
Freezing
Latkes freeze wonderfully for future meals. Arrange cooled latkes on a baking sheet to freeze individually, then transfer to a freezer bag where they’ll keep for about two months. Hollandaise sauce and poached eggs don’t freeze well, so prepare those fresh when serving.
Reheating
To reheat latkes, place them on a wire rack over a baking sheet and warm in a 350°F oven for 5 to 7 minutes until crisp again. For poached eggs, a quick 30-second bath in simmering water restores their warmth without compromising texture. Hollandaise can be gently warmed over simmering water, whisking carefully.
FAQs
Can I use a different type of potato for the latkes?
Russet potatoes are preferred for their high starch content, which creates crispy latkes. However, Yukon Gold potatoes can work if you prefer a slightly creamier texture, but the latkes might be less crispy.
Is it necessary to soak the grated potatoes?
Absolutely! Soaking removes excess starch and prevents the latkes from becoming gummy. It’s a simple step that really elevates the final texture.
Can I make the hollandaise sauce without a blender?
Yes, you can whisk it by hand over a double boiler, but it requires steady whisking to create a smooth emulsion. The blender just speeds up and simplifies this step.
What’s the best way to poach eggs perfectly every time?
Use very fresh eggs, keep the water at a gentle simmer, and add a splash of vinegar. Gently slide eggs in from a small cup or ramekin for neat results. Timing 4½ to 5 minutes will give you that perfect, jam-like yolk consistency.
How do I store leftover hollandaise sauce?
Keep hollandaise in a covered bowl in the refrigerator and use within a day. Gently rewarm it over warm water, stirring constantly to prevent separation before serving again.
Final Thoughts
This Latke Eggs Benedict Recipe is one of those dishes that elevates any brunch occasion to something truly special. The interplay of crispy latkes, smoky salmon, and creamy hollandaise is guaranteed to make your taste buds dance with joy. I can’t wait for you to try it yourself and experience all the warm, comforting layers this recipe offers. So go ahead, gather your ingredients, and enjoy a brunch masterpiece full of love and flavor!
PrintLatke Eggs Benedict Recipe
Latke Eggs Benedict is a delightful twist on the classic brunch favorite, featuring crispy potato latkes as the base instead of English muffins, topped with smoked salmon, perfectly poached eggs, and a rich, creamy homemade hollandaise sauce. This recipe combines comforting textures and vibrant flavors, making it an impressive yet approachable dish for a special breakfast or brunch occasion.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Jewish, American
Ingredients
Latkes
- 1 1/2 pounds russet potatoes (about 2–3 large or 3–5 medium)
- 1/2 medium onion
- 1 large egg (lightly beaten)
- 2 tablespoons matzo meal or all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- vegetable oil (for cooking)
Poached Eggs
- 8 large eggs (the fresher the better)
- splash of white vinegar
Hollandaise Sauce
- 3 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter (melted)
Toppings
- 4 oz cold smoked salmon (lox)
- finely chopped chives
- finely diced red onion
- fancy flake salt (to taste)
- freshly ground black pepper (to taste)
Instructions
- Grate potatoes and onion: Use a food processor with a thin grating blade to grate the potatoes and onion. Place the grated potatoes in a large bowl of lightly salted water and let them soak for 20 to 30 minutes or up to 1 hour to remove excess starch.
- Drain and dry potatoes: Drain the grated potatoes thoroughly, squeezing out as much moisture as possible using a clean kitchen towel or a paper-towel lined salad spinner to ensure crisp latkes.
- Mix latke batter: In a large bowl, combine grated potatoes, grated onion, lightly beaten egg, matzo meal, kosher salt, and freshly ground black pepper. Fold with a fork until the mixture is evenly moistened.
- Heat oil for frying: Warm a large skillet over medium heat and add about 1/4-inch depth of vegetable oil. Heat until shimmering and a test piece of potato sizzles upon contact. Adjust heat if oil starts to smoke.
- Cook latkes: Spoon 3-4 tablespoons of the potato mixture into the hot oil, spreading to form 3-inch rounds. Cook 3-4 latkes at a time without overcrowding. Fry for 6 to 10 minutes per side until golden brown and crisp. Remove with a slotted spatula, drain excess oil, and keep warm in the oven while cooking remaining latkes.
- Poach eggs: Crack an egg into a small ramekin. Bring a saucepan filled with 2 inches of water and a splash of white vinegar to a bare simmer over medium heat. Gently tip the egg into the water and cook for 4½ to 5 minutes until whites are set and yolks have a jam-like consistency. Remove with a slotted spoon and place on a lightly oiled plate to keep warm. Repeat for all eggs.
- Make hollandaise sauce: In a blender, combine egg yolks, lemon juice, and kosher salt. Blend on medium-high speed until smooth. Slowly drizzle in melted butter with the blender running on low to form a creamy emulsion. If too thin, thicken by whisking gently over a bowl of barely simmering water, taking care to avoid overheating.
- Keep hollandaise warm: Maintain the sauce warmth for up to 30 minutes by leaving it in the warm water bath (off direct heat) or transferring to an insulated container until ready to serve.
- Assemble dish: Top each warm latke with a piece of smoked salmon and a poached egg. Drizzle generously with hollandaise sauce. Sprinkle with finely chopped chives, diced red onion, fancy flake salt, and freshly ground black pepper to taste. Serve immediately.
Notes
- For crisp latkes, ensure potatoes are thoroughly dried to remove excess moisture.
- Latkes can be prepared in advance, refrigerated, or frozen, then reheated in a 350°F oven on a wire rack for 5 to 7 minutes.
- Use the freshest eggs possible for poaching to achieve the best texture and flavor.
- If hollandaise sauce starts to separate, whisk vigorously over gentle heat to bring it back together, but avoid overheating.
- A splash of vinegar in poaching water helps eggs hold their shape.
