Crispy Latke Eggs Benedict
A brunch masterpiece combining golden crispy potato latkes with perfectly poached eggs and rich hollandaise sauce.
Equipment
- Skillet or frying pan
- Mixing bowls
- Saucepan
- Slotted spoon
Ingredients
Potato Latkes
- 4 russet potatoes peeled, grated
- 1 yellow onion grated
- 2 eggs
- 3 tbsp all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
Poached Eggs
- 8 large eggs
- 1 tbsp white vinegar optional
Hollandaise Sauce
- 4 egg yolks
- 1 tbsp lemon juice freshly squeezed
- 0.5 cup unsalted butter melted
- 1 pinch salt
- 1 pinch cayenne pepper optional
Instructions
- Prepare the potatoes and onion by grating and squeezing out excess moisture.
- Mix grated potatoes with eggs, flour, salt, and pepper.
- Heat oil and fry latkes until crisp and golden on both sides.
- Poach eggs in simmering water with vinegar until desired doneness.
- Prepare hollandaise using egg yolks, lemon juice, and melted butter over a double boiler.
- Assemble by placing latkes on plates, topping with poached eggs and hollandaise.
Notes
Serve immediately for best texture. Latkes can be made ahead and reheated.