why make this recipe
Easy Latke Eggs Benedict is a delightful twist on the classic brunch dish. It combines crispy potato latkes with poached eggs and creamy hollandaise sauce for a comforting and satisfying meal. This recipe is perfect for cozy Sunday mornings and will surprise your family and friends with its delicious flavors.
how to make Easy Latke Eggs Benedict
Ingredients:
- 2 large russet potatoes (choose firm ones without green spots for the best texture)
- 1 medium yellow onion (grated)
- 1 large egg (lightly beaten)
- 1/4 cup matzo meal or all-purpose flour (as binding)
- 1 tsp kosher salt (for seasoning)
- 1/2 tsp ground black pepper (for seasoning)
- vegetable oil (enough to form a 1/4-inch layer in the skillet)
- 4 large eggs (for poaching)
- 1 tbsp white vinegar (for poaching water)
- 2 egg yolks (fresh, large eggs for hollandaise sauce)
- 1 tbsp fresh lemon juice (for hollandaise sauce)
- 1/2 cup unsalted butter (melted, hot but not bubbling)
- chopped chives (for garnish)
- finely diced red onion (for garnish)
- flaky salt (for serving)
- ground black pepper (for serving)
Directions:
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Preparation:
- Start by washing and peeling the russet potatoes. Grate them into a bowl and then add the grated onion. Squeeze out any excess moisture with a clean kitchen towel.
- Mix in the beaten egg, matzo meal or flour, salt, and black pepper until everything is fully combined.
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Poaching:
- Bring a pot of water to a gentle simmer on the stove. Add the white vinegar.
- Crack each egg individually into a small bowl and gently slide it into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.
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Hollandaise Sauce:
- In a heatproof bowl, whisk the egg yolks and lemon juice together. Set the bowl over a pot of simmering water (the bowl should not touch the water).
- Slowly pour in the melted butter while whisking constantly until the sauce thickens. Remove from heat and season with a pinch of salt.
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Assembly:
- In a skillet, heat the vegetable oil over medium-high heat. Form the potato mixture into patties and fry until golden and crispy on both sides. Drain on paper towels.
- To serve, place a latke on each plate, top with a poached egg, and drizzle with hollandaise sauce. Garnish with chives and red onion, and add a sprinkle of flaky salt and black pepper.
how to serve Easy Latke Eggs Benedict
This dish is best served hot! Place a crispy latke on a plate, top it with a perfect poached egg, and drizzle with rich hollandaise sauce. Add a sprinkle of chives and some diced red onion for extra flavor. Enjoy your cozy brunch with a fresh cup of coffee or tea!
how to store Easy Latke Eggs Benedict
If you have leftovers, you can store the components separately in the refrigerator. Place the latkes in an airtight container. The poached eggs can be stored in water in a covered bowl. Hollandaise sauce can be kept in a covered jar. Eat within 1-2 days for the best taste.
tips to make Easy Latke Eggs Benedict
- Make sure to squeeze out as much moisture as possible from the potatoes to achieve crisp latkes.
- Keep the poached eggs warm in a bowl of hot water while you finish cooking the latkes.
- If you want to save time, you can make the hollandaise sauce while the latkes are frying.
variation
You can switch things up by adding smoked salmon or bacon to your latkes for extra flavor. Another option is to use sweet potatoes instead of russet potatoes for a different taste.
FAQs
Can I make the latkes ahead of time?
Yes, you can prepare the latkes in advance and reheat them in the oven to keep them crispy.
What can I substitute for matzo meal?
You can use all-purpose flour or even gluten-free flour blends if you need a gluten-free option.
Can I make hollandaise sauce in advance?
Hollandaise sauce is best served fresh, but you can keep it warm for a short period. If it thickens, whisk in a bit of warm water to loosen it up before serving.