Latke Eggs Benedict (Print Version)
# Ingredients:
→ For the Latkes
01 -
2 large russet potatoes, peeled and grated
02 -
1 small onion, finely grated
03 -
1 large egg, beaten
04 -
¼ cup all-purpose flour
05 -
1 teaspoon baking powder
06 -
Salt and pepper, to taste
07 -
2 tablespoons olive oil, for frying
→ For the Poached Eggs
08 -
4 large eggs
09 -
1 tablespoon white vinegar (to help with poaching)
→ For the Hollandaise Sauce
10 -
3 large egg yolks
11 -
1 tablespoon lemon juice
12 -
½ cup unsalted butter, melted
13 -
½ teaspoon Dijon mustard
14 -
Salt and pepper, to taste
→ Garnishes (optional)
15 -
Fresh parsley, chopped
16 -
Fresh chives, chopped
17 -
Smoked salmon (optional)
# Instructions:
01 -
Using a box grater or food processor, grate the potatoes and onion into fine shreds. Place the grated potatoes and onion into a clean kitchen towel and squeeze out any excess moisture. In a large bowl, combine the grated potatoes and onion, beaten egg, flour, baking powder, salt, and pepper. Mix until fully combined. Heat olive oil in a large skillet over medium-high heat. Spoon about 2 tablespoons of the latke mixture into the skillet, flattening slightly with a spatula. Cook until golden and crispy on both sides, about 3-4 minutes per side. Remove from the skillet and drain on paper towels.
02 -
Bring a pot of water to a gentle simmer and add vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
03 -
In a heatproof bowl, whisk the egg yolks and lemon juice together until light and frothy. Slowly whisk in the melted butter, a few drops at a time, until the sauce thickens. Add Dijon mustard, salt, and pepper to taste. Continue whisking until smooth and creamy.
04 -
Place a warm latke on each plate. Top with a poached egg, then drizzle generously with hollandaise sauce. Sprinkle with chopped fresh parsley and chives, and add smoked salmon if desired. Serve immediately.
# Notes:
01 -
This dish beautifully combines the crispy, savory goodness of latkes with the indulgence of Eggs Benedict. The golden, crispy potato pancakes provide a perfect base for the poached eggs, while the silky hollandaise sauce brings it all together.