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–+ servings
Latke Eggs Benedict

Latke Eggs Benedict: A Crunchy Twist on Brunch Delight

Enjoy a unique take on brunch with Latke Eggs Benedict, featuring crispy latkes and rich hollandaise.
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Prep Time 30 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Latkes
  • 2 large Russet Potatoes Choose firm russets for best crispiness.
  • 1 medium Yellow Onion Optional, but adds flavor.
  • 1 large Egg Crucial for texture.
  • 1/4 cup Matzo Meal or All-Purpose Flour Substitute with gluten-free flour as needed.
  • 1 teaspoon Kosher Salt Essential for flavor.
  • 1 pinch Ground Black Pepper Adjust to taste.
  • 1/4 cup Vegetable Oil For frying.
For the Poached Eggs
  • 2 large Eggs Fresh eggs are key for poaching.
For the Hollandaise
  • 1/2 cup Unsalted Butter Melt before using.
  • 1 tablespoon Fresh Lemon Juice Essential for flavor.
For Garnish
  • Flaky Salt
  • Chives Freshly chopped.

Equipment

  • food processor
  • Large Skillet
  • Saucepan
  • blender
  • slotted spoon
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Start by grating 2 large russet potatoes and 1 yellow onion. Soak in lightly salted water for 20–30 minutes.
  2. Drain the mixture and squeeze out excess liquid with a clean towel.
  3. In a bowl, combine the mixture with 1 beaten egg, 1/4 cup matzo meal, 1 teaspoon kosher salt, and a pinch of pepper.
  4. Heat 1/4 inch of vegetable oil in a skillet over medium heat. Shape latkes and fry for 6–10 minutes each side.
  5. Poach 2 eggs in gently simmering water with a splash of vinegar for about 4.5 to 5 minutes.
  6. Blend 3 egg yolks and 1 tablespoon lemon juice, gradually adding 1/2 cup melted butter until thick.
  7. Assemble by placing a latke on a plate, topping with a poached egg, and drizzling hollandaise. Garnish with flaky salt and chives.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 15gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For best results, prepare the latke batter a few hours in advance and refrigerate.

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