Crispy Latke Eggs Benedict

This hearty Latke Eggs Benedict has become my weekend showstopper, combining the crispy comfort of potato pancakes with the luxurious richness of poached eggs and hollandaise. It transforms an ordinary morning into something truly special, bringing together Jewish and classic American brunch traditions in one unforgettable dish.

I first made this recipe when hosting my in laws for their first visit to our home. The combination of crispy potato latkes instead of English muffins was such a hit that it's now requested at every family gathering.

Ingredients

• Russet potatoes: They provide the perfect starchy base for crispy latkes with fluffy interiors look for firm potatoes without green spots
• Small onion: Adds essential savory flavor and moisture to the latkes choose ones with tight papery skin for freshness
• Large eggs: The backbone of this recipe both in the latkes and as the star of the dish farm fresh will give the best flavor and color
• All purpose flour: Acts as a binder in the latkes without adding heaviness
• Baking powder: The secret ingredient that creates extra light and fluffy latkes
• White vinegar: Creates the perfect poaching environment ensuring beautiful eggs with set whites and runny yolks
• Unsalted butter: Forms the luxurious base of your hollandaise sauce European butter has a higher fat content for extra richness
• Lemon juice: Brightens the hollandaise and balances the richness use fresh for the best flavor
• Dijon mustard: Adds subtle complexity to the hollandaise without overwhelming
• Fresh herbs: Parsley and chives bring color and freshness to cut through the richness

Step-by-Step Instructions

Prepare the potato mixture:

Combine freshly grated potatoes and onion in a clean kitchen towel and squeeze vigorously until no more liquid comes out this is the crucial step for achieving crispy latkes rather than soggy ones many home cooks rush this step so take your time and really wring out as much moisture as possible

Create the latke batter:

Mix the dried potato onion mixture with beaten egg flour baking powder salt and pepper until everything is evenly coated look for a mixture that holds together when pressed but isnt too wet or too dry

Form and fry latkes:

Heat oil until shimmering but not smoking then drop 2 tablespoon portions of mixture into the pan flattening slightly with a spatula cook for 3 4 minutes per side until deep golden brown and crispy around the edges resist the urge to flip them too early

Perfect your poached eggs:

Bring water to a gentle simmer add vinegar and create a gentle vortex with a spoon crack each egg into a small bowl before sliding into the water for 3 4 minutes the whites should be set while the yolk remains runny practice makes perfect with poaching

Create silky hollandaise:

Whisk egg yolks and lemon juice vigorously in a heatproof bowl until light and frothy then slowly stream in warm melted butter while whisking constantly until the sauce thickens to coat the back of a spoon if it gets too thick whisk in a few drops of warm water

Assemble with care:

Place warm crispy latkes on plates top each with a perfectly poached egg drizzle generously with hollandaise and sprinkle with fresh herbs serve immediately while everything is warm and the yolks are ready to create that magical sauce when broken

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The grating technique for the potatoes makes all the difference in this recipe. My grandmother taught me to grate part of the onion first, then alternate with potato to prevent browning. Her wooden bowl had years of seasoning from making latkes every Hanukkah, and I swear you could taste that history in every bite.

Make Ahead Options

Latkes can be prepared up to a day ahead and reheated in a 350°F oven for 5 7 minutes until crispy again. This makes entertaining so much easier when you have multiple components to juggle. I often make the latkes the night before when hosting brunch, which allows me to focus on perfecting the eggs and sauce in the morning without stress.

Troubleshooting Hollandaise

Hollandaise sauce can be intimidating but with a few tricks becomes quite manageable. If your sauce breaks or becomes too thick, whisk in a teaspoon of hot water. For a sauce that's too thin, continue whisking over very low heat until it thickens. The most common mistake is adding the butter too quickly or using butter that's too hot, which can cook the egg yolks. Stream it in slowly while whisking continuously for perfect results every time.

Seasonal Variations

Spring version incorporates fresh asparagus spears under the poached egg with a sprinkle of lemon zest in the hollandaise. Summer calls for thin slices of heirloom tomatoes between the latke and egg with fresh basil. Fall brings earthy mushrooms sautéed in butter and thyme. Winter is perfect for the classic version with optional smoked salmon. Each variation celebrates the season while maintaining the soul of the dish.

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Serve immediately while warm – your guests will savor the perfect savory-sweet balance.

Frequently Asked Questions

→ How do I prevent my latkes from becoming soggy?

The key is removing excess moisture from the grated potatoes and onions. Thoroughly squeeze them in a clean kitchen towel before mixing with other ingredients. Also, ensure your oil is hot enough before frying, and don't overcrowd the pan.

→ Can I make the components ahead of time?

The latkes can be made ahead and reheated in a 375°F oven for 5-7 minutes until crispy again. The hollandaise sauce is best made fresh, but you can poach the eggs up to 24 hours ahead and store them in cold water in the refrigerator. Reheat by placing in hot (not boiling) water for 1 minute.

→ What's the secret to perfect poached eggs?

Use fresh eggs, add vinegar to the simmering water, create a gentle whirlpool in the water before adding the egg, and cook for just 3-4 minutes. For best results, crack each egg into a small bowl first, then gently slide it into the water.

→ Why did my hollandaise sauce break or curdle?

Hollandaise typically breaks from adding butter too quickly or excessive heat. Fix a broken sauce by whisking in 1-2 teaspoons of hot water. If it's curdled from too much heat, start over with new egg yolks and very slowly incorporate the broken sauce into them while whisking constantly.

→ What can I serve with Latke Eggs Benedict?

This dish pairs beautifully with a simple green salad, fresh fruit, roasted asparagus, or sautéed spinach. For a more substantial meal, add smoked salmon between the latke and egg. A light mimosa or Bloody Mary makes for a classic brunch pairing.

→ Can I make this dish dairy-free?

For a dairy-free version, replace the butter in the hollandaise with a plant-based butter alternative or try an avocado-based hollandaise (blend ripe avocado with lemon juice, dijon, and seasonings). The latkes can be made with olive oil and the recipe remains delicious.