Description

Latke Eggs Benedict is a mouthwatering twist on the classic brunch dish, featuring golden, crispy latkes topped with perfectly poached eggs and rich hollandaise sauce. This recipe combines comfort and sophistication, making it perfect for holidays or cozy Sunday mornings. With stunning presentation and incredible flavors, this dish is sure to impress your guests or elevate your everyday breakfast experience.

Ingredients

Scale

2 large Russet potatoes, peeled and grated (about 2 cups)
1 medium onion, grated
2 large eggs, beaten
1 cup unsalted butter (for cooking and sauce)
4 large fresh eggs (for poaching)
2 tbsp lemon juice (for hollandaise)
1 tsp vinegar (for poaching water)
Salt and pepper to taste

Instructions

Peel and grate the potatoes and onion; rinse under cold water to remove excess starch.
Squeeze out moisture using a clean kitchen towel; mix with beaten eggs, salt, and pepper.
Heat oil or butter in a skillet over medium heat; drop spoonfuls of the mixture into the skillet and fry until golden brown on both sides.
Poach eggs in simmering water with vinegar for about 3-4 minutes until whites are set.
For hollandaise: whisk egg yolks and lemon juice over simmering water until thickened; gradually add melted butter while whisking until creamy.
Assemble by placing latkes on plates, topping each with a poached egg, and drizzling with hollandaise sauce.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Brunch
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 3g
Sodium: 550mg
Fat: 45g
Saturated Fat: 28g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 14g
Cholesterol: 300mg

Keywords: For extra flavor, consider adding fresh herbs like dill or chives as garnish. Leftover latkes can be stored in an airtight container in the fridge for up to three days; reheat in a skillet for crispiness.