As I stood in the kitchen, the inviting aroma of sizzling potatoes danced around me, instantly transporting me to memories of cozy brunches. Today’s star dish is my Easy Latke Eggs Benedict, where crispy latkes take the place of English muffins for a delightful twist on a classic favorite. This hearty brunch is not only a festive breakfast option but also a gluten-free indulgence if you opt for a flour substitute. Best of all, this dish combines minimal prep with maximum wow-factor, making it perfect for impressing friends or family on a lazy Sunday morning. Are you ready to elevate your brunch game? Let’s dive into this scrumptious recipe!
Why Try Latke Eggs Benedict?
Unique Twist: This recipe replaces traditional English muffins with crispy latkes, creating a delightful crunch that will surprise your taste buds.
Hearty Brunch: Perfect for lazy Sundays, this dish transforms your brunch table into a festive feast, ideal for gathering with friends and family.
Quick & Easy: With minimal prep time and straightforward steps, you’ll impress your guests without spending all morning in the kitchen.
Gluten-Free Option: Easily make this dish gluten-free by substituting flour, allowing everyone to enjoy a delicious, hearty breakfast.
Mouthwatering Flavor: The combination of rich hollandaise, perfectly poached eggs, and savory latkes creates an explosion of flavor that elevates this classic dish to gourmet levels. For those looking for more delicious ideas, consider experimenting with our variation ideas or serving with a fresh salad for balance!
Latke Eggs Benedict Ingredients
• Get ready to create this delightful dish with fresh ingredients!
For the Latkes
- Russet Potatoes – Core ingredient for latkes; choose firm russets for the best crispiness.
- Yellow Onion – Adds flavor and moisture; it’s optional, but highly recommended for a depth of taste.
- Egg – Binds the latke mixture and is crucial for texture; fresh eggs result in better poached eggs.
- Matzo Meal (or All-Purpose Flour) – Provides structure to the latkes; can be substituted with gluten-free flour to keep it gluten-friendly.
- Kosher Salt – Essential for enhancing flavor in the batter; don’t skip this step!
- Ground Black Pepper – Adds seasoning; adjust to your personal taste preference.
- Vegetable Oil – Necessary for frying; ensure it’s hot enough to sizzle when you add the latke mixture.
For the Poached Eggs
- Large Eggs – Use two fresh eggs per serving for the perfect topping; fresh eggs are key for neat poaching.
For the Hollandaise
- Unsalted Butter – Creates the creamy base; melt it before incorporating into the eggs.
- Fresh Lemon Juice – Adds a zesty acidity essential for balancing the flavors in hollandaise.
For Garnish
- Flaky Salt and Chives – Perfect for finishing touches; enhances both the presentation and flavor of your dish.
Dive into the fun of making Latke Eggs Benedict with these simple ingredients!
Step‑by‑Step Instructions for Easy Latke Eggs Benedict
Step 1: Prep Latkes
Start by grating 2 large russet potatoes and 1 yellow onion using a food processor. Soak the grated mixture in lightly salted water for 20–30 minutes to remove excess starch, which helps achieve the perfect crispy latkes. After soaking, drain the mixture and use a clean towel to squeeze out excess liquid thoroughly, ensuring your latkes won’t be soggy.
Step 2: Mix Latke Batter
In a large bowl, combine the drained potato-onion mixture with 1 beaten egg, 1/4 cup matzo meal (or gluten-free flour), 1 teaspoon kosher salt, and a pinch of ground black pepper. Mix thoroughly until the ingredients are well incorporated and the batter is cohesive and sticky, which will help the latkes hold their shape when cooking.
Step 3: Cook Latkes
Heat about 1/4 inch of vegetable oil in a large skillet over medium heat until shimmering (around 350°F). Spoon 3–4 tablespoons of the latke batter into the hot oil, flattening each mound into a 3-inch round. Fry the latkes for 6–10 minutes on each side, turning when they reach a golden brown color. Keep cooked latkes warm on a baking sheet in the oven while you finish cooking the rest.
Step 4: Poach Eggs
In a separate saucepan, bring water to a gentle simmer and add a splash of vinegar. Create a whirlpool in the water using a spoon, then carefully crack and gently slide two large eggs into the whirlpool. Poach the eggs for about 4.5 to 5 minutes, or until the whites are set but the yolks remain runny. Once done, use a slotted spoon to remove the eggs and transfer them to a plate.
Step 5: Prepare Hollandaise
To make the creamy hollandaise sauce, blend 3 large egg yolks and 1 tablespoon of fresh lemon juice in a blender until smooth. While blending, gradually drizzle in 1/2 cup of melted unsalted butter, continuing until the mixture thickens and emulsifies to a creamy consistency. Season with salt and adjust the lemon juice to taste for a perfect balance of flavors.
Step 6: Assemble the Dish
On a warm plate, place one of the crispy latkes, then layer with your choice of smoked salmon or another topping you prefer. Gently place a perfectly poached egg on top, followed by a generous drizzle of hollandaise sauce. Finish with a sprinkling of flaky salt and freshly chopped chives for an enticing garnish.
Step 7: Serve and Enjoy
Your Easy Latke Eggs Benedict is now ready to be served! Plate it with fresh greens or sliced fruit for a colorful brunch presentation. Enjoy this unique twist on your breakfast favorite and gather everyone around to savor the flavors!
Latke Eggs Benedict Variations
Feel free to get creative with your Latke Eggs Benedict, embracing the flavors and textures that make it truly your own!
Vegetarian Option: Swap out smoked salmon with sautéed spinach and sliced avocado for a hearty, plant-based alternative that’s equally delicious. A fresh twist that brings out a new depth of flavor!
Spice it Up: Add a pinch of cayenne or some crushed red pepper flakes to your hollandaise for a kick that’ll awaken your taste buds. It’s the perfect warm hug of flavor that adds a new level of excitement!
Sweet Potato Latkes: Substitute russet potatoes for sweet potatoes to create a naturally sweeter base, perfect for those who love the earthy, rich flavor of sweet potatoes. They’ll add a beautiful color and slight sweetness!
Herb-Infused Hollandaise: Blend fresh herbs such as dill or basil into your hollandaise for an added layer of freshness and a fragrant aroma. It brings your dish to life with delightful herbal notes!
Crispy Then Soft: Top your latkes with crumbled feta or goat cheese just before serving. The creamy texture and tangy flavor contrast beautifully with the crispy latkes—you won’t want to miss this taste sensation!
Gluten-Free Flour: Use a 1:1 gluten-free flour substitute in your latkes to make this dish suitable for those with gluten sensitivities while maintaining that great crispy texture. Everyone deserves indulgent brunches!
Chipotle Hollandaise: Mix in a little smoky chipotle powder or adobo sauce for a hollandaise that packs a punch. This smoky heat complements the crispy latkes perfectly for a unique flavor experience!
Caprese Twist: Add fresh tomatoes and mozzarella slices layered within the latkes or as a topping to create a Caprese version that bursts with freshness and flavor. It’s like a garden on a plate!
For more tips on making each variation shine, don’t forget to check out our variation ideas. Let your creativity flow and make this dish your own!
Expert Tips for Latke Eggs Benedict
Potato Preparation: Squeeze out all moisture from the grated potatoes to achieve crispy latkes; any leftover moisture may lead to sogginess.
Oil Temperature: Make sure the oil is hot enough before adding latke batter. A test piece should sizzle immediately, ensuring perfect cooking without greasiness.
Egg Poaching: Use a gentle simmer, not a rolling boil, when poaching eggs. This method ensures beautifully set whites while keeping the yolks runny.
Hollandaise Consistency: To maintain a creamy texture, keep hollandaise warm in a double boiler. Be careful to prevent overcooking or curdling the eggs.
Garnish Smartly: Don’t skip the flaky salt and chives; they elevate the flavor of your Latke Eggs Benedict, making each bite even more delightful!
What to Serve with Easy Latke Eggs Benedict
Elevate your brunch spread with complementary flavors and textures that beautifully harmonize with this unique dish.
- Fresh Mixed Greens Salad: Tossed with a zesty lemon vinaigrette, this salad adds a light and refreshing balance to the hearty latkes.
- Chilled Sliced Fruit: Seasonal fruit, like berries or citrus, provides a burst of sweetness, enhancing your brunch with vibrant and refreshing flavors.
- Avocado Slices: Creamy avocado adds a luxurious touch, perfectly complementing the richness of the hollandaise while providing healthy fats.
- Crispy Bacon or Pancetta: For a savory addition, crispy bacon or pancetta will provide a delightful crunch and smokiness that enhances each bite.
- Flavored Iced Tea: A lightly sweetened or herbal iced tea complements the meal without overwhelming the palate, making it a perfect thirst-quencher.
- Chive-Infused Cream Cheese: Spread on a warm bagel, it echoes the herbs found in your dish, offering a delicious and creamy counterpart.
- Miniature Fruit Tart: For dessert, a mini fruit tart with a flaky crust and a hint of citrus adds a sweet finish that will leave everyone smiling.
- Sparkling Water with Lemon: Refreshing sparkling water with a slice of lemon cleanses the palate, balancing the richness of the hollandaise.
How to Store and Freeze Latke Eggs Benedict
Fridge: Store leftover latkes and poached eggs separately in airtight containers for up to 2 days to maintain freshness. Keep hollandaise in a sealed jar and reheat gently.
Freezer: Freeze cooked latkes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat straight from the freezer until crispy.
Reheating: For best results, reheat latkes in a skillet over medium heat until warmed and crispy. Poached eggs can be reheated in warm water for a minute or two.
Make-Ahead Tip: Prepare the latke batter a few hours in advance and refrigerate, while the hollandaise can be made up to 2 hours prior and kept warm to maintain that delicious creamy texture.
Make Ahead Options
These Easy Latke Eggs Benedict are perfect for meal prep enthusiasts! You can prepare the latke batter up to 24 hours in advance; simply mix the grated potato, onion, egg, matzo meal, salt, and pepper, then store it in an airtight container in the refrigerator. To maintain quality, keep the mixture covered to prevent browning. The hollandaise sauce can be made up to 2 hours ahead; keep it warm in a double boiler until serving. When you’re ready to enjoy your brunch, all you need to do is fry the latkes and poach the eggs; this streamlined approach saves you valuable time while still delivering restaurant-quality results!
Latke Eggs Benedict Recipe FAQs
How do I choose the best potatoes for latkes?
Absolutely! For the best latkes, I recommend using firm russet potatoes as they provide optimal crispiness. Look for potatoes that are free of soft or dark spots, as these can lead to less flavorful and soggy latkes.
How should I store leftovers from the Latke Eggs Benedict?
You can store leftover latkes and poached eggs separately in airtight containers in the fridge for up to 2 days. To keep your hollandaise sauce fresh, place it in a sealed jar and gently reheat when you’re ready to enjoy it again.
Can I freeze leftover latkes? If so, how?
Yes! Freezing latkes is a great option. First, place the cooked latkes on a baking sheet in a single layer and freeze them until solid. Then, transfer them to a freezer bag or airtight container for up to 2 months. When you’re ready to eat, simply reheat them directly from the freezer in a skillet over medium heat until they’re warm and crispy.
What can I do if my latkes are coming out soggy?
Great question! Sogginess often comes from excess moisture. Make sure to squeeze out as much liquid as possible from the grated potatoes—this is key! Additionally, ensure your cooking oil is hot enough; it should sizzle when you drop in a small amount of the latke mixture. This promotes even cooking and a delightful crunch!
Are there any dietary considerations I should keep in mind?
Very! If you’re looking to make your Latke Eggs Benedict gluten-free, simply substitute the matzo meal or all-purpose flour with a gluten-free flour option. Always check for any allergies, especially with the hollandaise and toppings like smoked salmon, to ensure it’s a safe and enjoyable meal for everyone.
How long can I keep hollandaise sauce warm?
Hollandaise sauce is best when served fresh, but you can keep it warm in a double boiler for up to 1-2 hours. Just be careful not to heat it too much, as this can cause it to curdle. Stir occasionally to maintain the creamy texture so you can enjoy it with your Latke Eggs Benedict!
Latke Eggs Benedict: A Crunchy Twist on Brunch Delight
Ingredients
Equipment
Method
- Start by grating 2 large russet potatoes and 1 yellow onion. Soak in lightly salted water for 20–30 minutes.
- Drain the mixture and squeeze out excess liquid with a clean towel.
- In a bowl, combine the mixture with 1 beaten egg, 1/4 cup matzo meal, 1 teaspoon kosher salt, and a pinch of pepper.
- Heat 1/4 inch of vegetable oil in a skillet over medium heat. Shape latkes and fry for 6–10 minutes each side.
- Poach 2 eggs in gently simmering water with a splash of vinegar for about 4.5 to 5 minutes.
- Blend 3 egg yolks and 1 tablespoon lemon juice, gradually adding 1/2 cup melted butter until thick.
- Assemble by placing a latke on a plate, topping with a poached egg, and drizzling hollandaise. Garnish with flaky salt and chives.
