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Latke Eggs Benedict Recipe

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4.3 from 48 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://justsosavory.com/latke-eggs-benedict-recipe/