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Latke Eggs Benedict

A decadent brunch recipe replacing English muffins with crispy potato latkes, topped with poached eggs, rich hollandaise, and fresh herbs.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Jewish
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Potato Latkes
  • 2 large Russet potatoes grated
  • 1 medium onion grated
  • 1 egg beaten
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 0.5 cup vegetable oil for frying
Hollandaise
  • 3 egg yolks
  • 1 tbsp lemon juice
  • 0.5 cup unsalted butter melted and hot
  • 0.5 tsp Dijon mustard
Assembly
  • 4-8 eggs poached
  • 2 tbsp red onion finely diced
  • 1 tbsp fresh chives chopped

Equipment

  • Large skillet
  • Box grater
  • Cheesecloth or Towel
  • Blender

Method
 

  1. Grate potatoes and onion. Place in a towel and squeeze out ALL moisture firmly.
  2. Mix dried potatoes with egg, flour, salt, and pepper in a bowl.
  3. Heat oil in a skillet. Drop spoonfuls of mixture and fry 3-4 mins per side until crispy. Drain on rack.
  4. Blend egg yolks, lemon juice, and mustard. Slowly drizzle in hot melted butter while blending to emulsify.
  5. Bring water with vinegar to a simmer. Swirl water and poach eggs for 3 minutes.
  6. Place poached eggs on top of hot latkes.
  7. Pour hollandaise sauce over eggs.
  8. Garnish with red onion, chives, and black pepper. Serve immediately.

Notes

Russet potatoes are best for crispiness due to high starch content.