Welcome to a recipe that takes the beloved classic Eggs Benedict and gives it a brunch‑worthy makeover with a crispy, golden‑brown base you’ll adore. Crispy Latke Eggs Benedict swaps the traditional English muffin for housemade potato latkes — making each bite irresistibly crunchy on the outside, tender on the inside, and perfectly paired with silky hollandaise and tender poached eggs. Whether you’re hosting guests or craving a decadent weekend breakfast, this recipe delivers the comfort of latkes and the sophistication of a bistro‑style brunch in one beautiful plate.

In this article, you’ll find a full breakdown of ingredients, step‑by‑step instructions, expert tips for success, creative variations, serving suggestions, and fun cultural context that ties together heritage and modern brunch trends. Let’s get cooking!

Why You’ll Love Crispy Latke Eggs Benedict

Latkes are a cherished comfort food — traditionally associated with Jewish cuisine and holiday celebrations — but their crisp texture and savory flavor make them a brilliant base for an elevated Eggs Benedict. Combined with velvety hollandaise and perfectly poached eggs, they create a harmony of textures and flavors: crispy, creamy, rich, and bright.

This recipe brings together:

Crunchy potato latkes as the structural star
Perfectly poached eggs with runny golden centers
Classic hollandaise sauce with a citrus‑bright finish
Fresh herbs for color and flavor balance

Let’s make this show‑stopping dish!

Ingredients

For the Crispy Latkes

4 large russet potatoes, peeled and coarsely grated
1 small yellow onion, grated
2 large eggs
3 tbsp all‑purpose flour
1 tsp salt
½ tsp black pepper
Vegetable oil (for frying)

For the Poached Eggs

8 fresh large eggs
1 tbsp white vinegar (optional, helps eggs hold shape)

For the Hollandaise Sauce

4 large egg yolks
1 tbsp lemon juice, freshly squeezed
½ cup unsalted butter, melted and warm
Pinch of salt
Pinch of cayenne pepper (optional)

For Garnish

Fresh chives, finely chopped
Smoked paprika (optional)
Fresh cracked black pepper

Equipment You’ll Need

Large grater or food processor with grating attachment
Clean dish towels or cheesecloth
Large skillet for frying
Slotted spoon
Medium saucepan (for hollandaise)
Heat‑proof bowl (for double boiler)
Slotted spoon (for poaching eggs)
Paper towels

Instructions

Step 1: Prepare the Latke Mixture

Grate the potatoes and onion using a large hole grater or food processor attachment.
Transfer grated potatoes and onion to a clean dish towel or cheesecloth; squeeze out excess moisture into the sink. This step is essential for crispy latkes!
In a large bowl, whisk together the eggs, flour, salt, and black pepper.
Add the drained potatoes and onion, tossing gently until evenly coated.

Step 2: Fry the Latkes

Heat a generous layer of vegetable oil in a large skillet over medium‑high heat.
Once the oil shimmers, spoon about ¼ cup of potato mixture per latke into the skillet, flattening gently with the back of the spoon to a ¾‑inch thickness.
Fry until golden brown on both sides, about 3–4 minutes per side. Adjust heat to prevent burning.
Transfer cooked latkes to a paper‑towel‑lined rack to drain.

Step 3: Poach the Eggs

Fill a large, wide saucepan with 3–4 inches of water; bring to a gentle simmer. Add a splash of vinegar if using.
Crack each egg into a small cup, then gently slide into the simmering water.
Poach for 3–4 minutes for runny yolks, or longer for firmer yolks.
Remove with a slotted spoon and rest briefly on paper towels.

Step 4: Make the Hollandaise

In a heat‑proof bowl, whisk together egg yolks and lemon juice until light and frothy.
Place the bowl over a pot of barely simmering water, ensuring the bottom doesn’t touch the water (double boiler).
Slowly drizzle in the warm melted butter while whisking constantly until the sauce thickens and doubles in volume.
Season with salt and cayenne. Remove from heat and keep warm.

Step 5: Assemble the Dish

Place two crispy latkes on each plate or serving board.
Top each latke with a poached egg.
Spoon generous amounts of hollandaise sauce over the eggs and latkes.
Garnish with chopped chives, a light dusting of smoked paprika, and fresh cracked pepper.

Tips for Perfect Latkes and Hollandaise

1. Dry Potatoes = Crispy Latkes

The key to crispy latkes is removing as much liquid as possible from the grated potatoes. Don’t skip the towel step!

2. Keep Hollandaise Warm

Hollandaise can break if overheated. Keep it warm over very gentle heat or in a thermos until ready to serve.

3. Use Fresh Eggs

Fresh eggs hold their shape better when poaching, giving you that picture‑perfect runny yolk.

4. Temperature Control

Medium‑high heat for latkes ensures browning without burning; adjust stovetop heat as needed.

5. Work in Batches

Don’t overcrowd the pan when frying latkes; give them space so they crisp evenly.

Variations to Try

Smoked Salmon Latke Benedict

Replace one poached egg with smoked salmon slices. Top with dill and lemon zest for a Scandinavian twist.

Avocado & Hollandaise

Top the latkes with thin avocado slices before the poached egg for a creamy, fresh variation.

Spicy Hollandaise

Whisk in a teaspoon of sriracha or chipotle powder to the hollandaise for a smoky, spicy kick.

Sweet Potato Latke Benedict

Swap out russet potatoes for sweet potatoes and add a pinch of cinnamon to the latke mixture for a sweet, savory fusion.

Serving Suggestions

Pair this dish with a light arugula salad dressed with lemon and olive oil to balance richness.
Serve alongside fresh fruit and a glass of Mimosa or Bloody Mary for brunch.
Add crispy bacon or turkey bacon for extra savory crunch.

Fun Facts & Cultural Context

The word latke comes from Yiddish, rooted in the Slavic word for frying (lat’). Traditionally associated with Hanukkah — representing the miracle of the oil that burned for eight days — latkes have become beloved breakfast and comfort foods far beyond the holiday season.

Eggs Benedict is thought to have originated in New York City in the late 19th century, with several origin stories. One popular tale credits Lemuel Benedict, a Wall Street broker, who in 1894 ordered toast, poached eggs, crisp bacon, and hollandaise to cure a hangover — and a classic was born.

By combining these two culinary icons, Crispy Latke Eggs Benedict bridges cultural heritage and modern brunch creativity — giving us a dish that’s both satisfying and novel.

Storage & Reheating

Latkes: Store leftover latkes in an airtight container for up to 3 days in the fridge. Reheat in an oven or air fryer to retain crispiness.
Hollandaise: Best served fresh; can be gently held warm for up to 30 minutes. If it separates, whisk in a teaspoon of warm water to bring it back together.
Poached Eggs: Best enjoyed immediately.

Frequently Asked Questions (FAQs)

Q: Can I make latke mix ahead of time?
A: Yes! Grate the potatoes and onion, then toss with a little salt and refrigerate for up to 1 day before frying.

Q: Can this be made vegetarian?
A: Absolutely — this recipe is naturally vegetarian. For vegan variations, consider using tofu “eggs” and a vegan hollandaise.

Q: What if I don’t have russet potatoes?
A: Yukon golds are a great alternative, though they’re slightly moister; be diligent about squeezing out liquid.