Latke Eggs Benedict: A Crispy Brunch Twist
Sunday brunches used to mean scrambled eggs or pancakes until I discovered Latke Eggs Benedict. Now, this golden, crispy twist on the classic dish has a permanent spot on my table. With rich hollandaise sauce cascading over jammy poached eggs and crisp latkes in place of English muffins, Latke Eggs Benedict is the kind of comfort food that feels both nostalgic and elevated.
I still remember the first time I ordered this dish at a tiny Jewish deli on a quiet Tuesday morning. The place had just opened, and we were nearly the only ones there. The moment I took a bite crunchy latke, silky hollandaise, and salty smoked salmon I knew I had to recreate it at home. It was one of those meals that inspired me to try more seafood-forward appetizers at home, like these delicious Crispy Bang Bang Salmon Bites.
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Latke Eggs Benedict: A Crispy Brunch Twist
- Total Time: 2 hrs
- Yield: 4 servings 1x
Description
Latke Eggs Benedict is a creative twist on the classic brunch dish, featuring crispy potato latkes in place of English muffins, topped with smoked salmon, a perfectly poached egg, and a rich hollandaise sauce. This dish combines crispy, savory latkes with the creamy richness of eggs Benedict for a truly indulgent brunch experience.
Ingredients
- 1 ½ pounds / 680 g russet potatoes, about 2–3 large or 3–5 medium
- ½ medium onion
- 1 large egg, lightly beaten
- 2 tablespoons matzo meal or all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- vegetable oil, for cooking
- 3 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon kosher salt
- ½ cup / 113 g (1 stick) unsalted butter, melted
- 8 large eggs, the fresher the better
- splash of white vinegar
- 4 oz / 113 g cold smoked salmon, lox
- finely chopped chives
- finely diced red onion
Instructions
- Grate potatoes and onion. Soak the grated potatoes in lightly salted water for 20 to 30 minutes, then drain and squeeze out excess moisture.
- Combine grated potato, onion, egg, matzo meal, salt, and pepper in a large bowl and mix until evenly moistened.
- Heat oil in a large skillet over medium heat. When hot, spoon 3-4 tablespoons of the potato mixture into the skillet to form 3-inch rounds. Cook for 6-10 minutes per side or until golden brown, then drain on a paper towel-lined baking sheet.
- For poached eggs, bring water to a simmer in a saucepan and add vinegar. Crack eggs into small ramekins and carefully drop them into the water. Cook for 4-5 minutes, then remove with a slotted spoon. Set aside.
- For hollandaise, blend egg yolks, lemon juice, and salt in a blender until smooth. Slowly drizzle in melted butter while blending until emulsified. If the sauce is too thin, thicken by whisking it over a bowl of barely simmering water until desired consistency is achieved.
- To assemble, place a latke on each plate, top with smoked salmon and a poached egg, drizzle with hollandaise, and garnish with chives and red onion.
Notes
- Make sure to squeeze out as much moisture from the grated potatoes as possible to ensure the latkes are crispy.
- For extra crispiness, cook latkes in a generous layer of oil and adjust the cooking time based on the thickness of the latkes.
- Hollandaise can be kept warm in an insulated cup or thermos for up to 30 minutes.
- Poach eggs in batches and reheat them by placing them in simmering water for 30-60 seconds before serving.
- Latkes can be made ahead of time and refrigerated or frozen for later use.
- Prep Time: 1 hr
- Cook Time: 1 hr
- Category: Brunch
- Method: Stovetop, Blender
- Cuisine: Jewish, American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 7 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 195 mg
Keywords: latke eggs benedict, crispy latkes, smoked salmon eggs benedict, hollandaise sauce, poached eggs, jewish brunch recipes, latke recipes, eggs benedict variation
Why You’ll Love This Latke Eggs Benedict
- It’s unique: A flavorful twist on the classic Eggs Benedict that’s sure to impress guests.
- It’s versatile: Easily adapted with different toppings or dietary preferences.
- It’s crowd-pleasing: Perfect for holiday brunches, Hanukkah, or a cozy winter weekend.
- It’s make-ahead friendly: Latkes and hollandaise can be prepped in advance.
- It’s a fusion dish: Combines traditional Jewish flavors with gourmet brunch style.
Step-by-Step Guide to the Perfect Latke Benedict
Step 1: Preparation
Getting everything prepped ahead of time ensures your Latke Eggs Benedict turns out beautifully. The ingredients are straightforward, but the combination creates a flavor-packed fusion dish. This recipe serves four and makes about 12 crispy latkes perfect as the base for your homemade Latke Eggs Benedict.
Ingredients for the Latkes:
To make the foundation of your Latke Eggs Benedict, you’ll need the classic latke ingredients. These crispy, golden potato pancakes bring that essential crunch and flavor to the dish.
- 1½ lbs russet potatoes (about 2–3 large)
- ½ medium onion
- 1 large egg, lightly beaten
- 2 tbsp matzo meal or all-purpose flour
- 1 tsp kosher salt
- ½ tsp black pepper
- Vegetable oil for frying
Ingredients for the Hollandaise:
This creamy sauce is what ties the Latke Eggs Benedict together with luxurious richness.
- 3 large egg yolks
- 1 tbsp lemon juice
- ¼ tsp kosher salt
- ½ cup unsalted butter, melted
For Assembly:
The finishing touches bring out all the best flavors in this Jewish Eggs Benedict variation.
- 8 large eggs (for poaching)
- Splash of white vinegar
- 4 oz smoked salmon or lox
- Finely chopped chives and red onion for garnish
Before moving on, it’s worth noting how these ingredients come together to create the ultimate Latke Eggs Benedict experience. From the crispy base to the silky hollandaise, every component enhances this fusion dish.
Step 2: Equipment Needed
Having the right tools makes all the difference:
- Food Processor or Grater: Speeds up shredding the potatoes and onion.
- Salad Spinner or Tea Towel: Removes excess moisture from potatoes for crispier latkes.
- Large Skillet: Provides even cooking for golden-brown latkes.
- Slotted Spatula: Helps lift and drain fried latkes.
- Blender: Makes a smooth, quick hollandaise sauce.
- Small Ramekins: Ideal for cracking and dropping poached eggs gently.
- Fine Mesh Strainer or Slotted Spoon: Lifts poached eggs without breaking.
As you prep your kitchen, remember that great tools help perfect your Latke Eggs Benedict, especially when aiming for restaurant-quality results.
Step 3: Cooking the Latkes
- Grate the potatoes and onion. Soak in salted water for 20–30 minutes.
- Drain and squeeze out as much moisture as possible using a salad spinner or towel.
- In a bowl, mix potatoes, onion, egg, matzo meal, salt, and pepper.
- Heat 1/4 inch of oil in a skillet over medium heat.
- Spoon 3–4 tbsp of the mixture into the skillet. Flatten into 3-inch rounds.
- Fry for 6–10 minutes per side until golden and crispy.
- Keep warm in the oven or refrigerate/freeze for later use. If you’re a fan of air fryer recipes, these crispy Air Fryer Sliced Potatoes make a fantastic savory side.
Once your latkes are crispy and golden, you’re just a few steps away from assembling a stunning Potato Pancake Eggs Benedict plate.
Step 4: Poaching and Assembly
- Bring 2 inches of water to a simmer in a pan. Add a splash of vinegar.
- Crack each egg into a ramekin, then gently slide it into the water.
- Poach for 4½–5 minutes or until yolk is jammy.
- Remove with a slotted spoon. Hold on an oiled plate.
To assemble:
- Place one latke on a plate.
- Add a slice of smoked salmon.
- Top with a poached egg.
- Drizzle with hollandaise.
- Garnish with chives and red onion.
Common Mistakes to Avoid When Preparing Latke Eggs Benedict
- Not removing enough moisture from potatoes: Results in soggy latkes.
- Overcrowding the skillet: Causes uneven frying and lowers oil temperature.
- Skipping the vinegar when poaching eggs: Makes egg whites loose and wispy.
- Overheating hollandaise sauce: Can curdle and separate easily.
- Using cold ingredients: Room temperature eggs and butter blend better in hollandaise.
Tips for Making the Best Latke Benedict
- Soak and spin potatoes: Enhances crispiness.
- Use fresh eggs: Helps maintain tight poached egg whites.
- Make ahead: Latkes and hollandaise both reheat well with proper techniques.
- Shape with pastry rings: For perfect rounds that hold eggs better.
- Top creatively: Try avocado slices or arugula for extra flair. For more veggie-packed bites, you might love these cheesy Baked Broccoli Cheese Balls.
FAQs About Latke Eggs Benedict
Traditional Eggs Benedict uses an English muffin base and ham. This version replaces the muffin with a crispy latke and ham with smoked salmon or lox.
Yes! Use gluten-free flour or matzo meal for the latkes.
Reheat them on a wire rack over a baking sheet in the oven at 350°F for 7–10 minutes.
While hollandaise is traditional, a lemony yogurt sauce or herbed cream cheese also works.
Absolutely! It’s a festive twist on the traditional latke, perfect for holiday brunches.
Conclusion: Try This Flavor-Packed Brunch Today
Latke Eggs Benedict is more than a meal; it’s a celebration of comfort food, brunch culture, and Jewish culinary tradition. The crispy latkes, perfectly poached eggs, and rich hollandaise come together in a dish that’s elegant yet approachable.
Whether you’re preparing it for Hanukkah, a holiday gathering, or just a lazy Sunday, this dish is sure to become a favorite. So why wait? Try it today, and don’t forget to share your results or questions in the comments below. Let’s make brunch better together!
