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Easy Latke Eggs Benedict

Easy Latke Eggs Benedict

This recipe reinvents the classic Eggs Benedict by replacing the traditional English muffin with a crispy, savory potato latke. The latke provides a delicious, gluten-free base that perfectly soaks up the runny poached egg yolk and rich hollandaise sauce. It's a satisfying and elegant brunch dish that combines crunchy and silky textures for a memorable meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 lb russet potatoes (about 2-3 large), peeled
  • 1/2 medium yellow onion
  • 1 large egg, beaten lightly
  • 2 tbsp matzo meal or all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • Vegetable oil, for frying
  • 8 large eggs, as fresh as possible
  • Splash of white vinegar
  • 3 large egg yolks
  • 1 tbsp fresh lemon juice
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter, melted and hot
  • 4 oz cold smoked salmon
  • Chopped fresh chives, for garnish
  • Finely diced red onion, for garnish (optional)

Equipment

  • Box grater or food processor
  • Kitchen towel or cheesecloth
  • large bowl
  • Large, heavy skillet
  • spatula
  • wire rack
  • baking sheet
  • Blender
  • Pot
  • Ramekin
  • slotted spoon

Method
 

Instructions
  1. Prepare the Latke Mixture: Using the large holes of a box grater or a food processor, grate the potatoes and onion. Transfer the mixture to a clean kitchen towel or cheesecloth and wring out as much liquid as humanly possible. Transfer the dry potato-onion mixture to a bowl and stir in the beaten egg, matzo meal (or flour), salt, and pepper until just combined.
  2. Fry the Latkes: Pour vegetable oil to a depth of about 1/4 inch in a large, heavy skillet and heat over medium-high heat. When the oil is shimmering, drop heaping tablespoons of the latke mixture into the pan, flattening them gently with a spatula. Don’t overcrowd the pan. Fry for 3-5 minutes per side, until golden brown and crispy. Transfer the cooked latkes to a wire rack set over a baking sheet and keep them warm in a 200°F (95°C) oven while you cook the rest.
  3. Make the Hollandaise Sauce: You can do this in a blender for an easy method. Combine the egg yolks, lemon juice, and salt in the blender. Blend for 5-10 seconds until slightly thickened. With the blender running on low, slowly stream in the hot melted butter until the sauce is thick and creamy. If it’s too thick, you can whisk in a teaspoon of hot water. Set aside.
  4. Poach the Eggs: Bring a pot of water to a gentle simmer (not a rolling boil). Add a splash of white vinegar. Crack each egg into a small ramekin. Create a gentle vortex in the water with a spoon and carefully slide one egg into the center. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.
  5. Assemble the Dish: Place two warm latkes on each plate. Top each latke with a slice of smoked salmon. Carefully place a poached egg on top of the salmon. Generously drizzle with the warm hollandaise sauce. Garnish with chopped chives and a sprinkle of diced red onion, if desired. Serve immediately.

Notes

The most critical tip for crispy latkes is to remove as much moisture as possible from the grated potatoes and onions. For a nearly foolproof hollandaise, use the blender method and pour the hot butter in a very slow, steady stream. You can prepare the latke mixture and hollandaise sauce in advance to save time. To keep components warm, place cooked latkes on a wire rack in a 200°F (95°C) oven.