Crispy Latke Eggs Benedict | Savory, Golden, and Perfectly Indulgent

Latke Eggs Benedict is a brunch creation that elevates a beloved classic into something extraordinary. Imagine this: golden, crisp potato latkes take the place of traditional English muffins, crowned with tender poached eggs and drizzled with rich, velvety hollandaise sauce. Each bite delivers a satisfying crunch followed by silky, decadent layers that bring together comfort food and elegant brunch traditions in one plate.

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I remember the first time I tried this combination during a cozy Sunday morning at home. I wanted to honor the warmth of traditional potato latkes while offering a refined twist that would impress family and friends. The moment the plates hit the table, with hollandaise cascading over crispy edges and the aroma of smoky salmon filling the air, it was clear that this was a brunch dish worth repeating.

Why This Recipe Is a Brunch Game-Changer

This Latke Eggs Benedict recipe has everything you crave for a weekend brunch: a satisfying crunch from perfectly cooked potato latkes, the luscious richness of poached eggs, and the tangy, creamy finish of homemade hollandaise. The crispy latkes add a refreshing textural contrast that keeps the dish from feeling heavy, making each bite indulgent yet balanced.

What makes this twist on eggs benedict irresistible is the harmony of flavors. Silky poached eggs paired with smoked salmon, bright chives, and a hint of red onion create a sophisticated palette of tastes, while the crispy potato base acts as the perfect canvas for all the elements to shine. It’s a dish that feels both comforting and gourmet, ideal for weekend brunches or special occasions.

Ingredients You’ll Need

For the Latkes:

• 1½ pounds (680g) russet potatoes, peeled
• ½ medium onion, grated
• 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 frying

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon kosher salt
• ½ cup (113g) unsalted butter, melted

For Assembly:

• 8 large eggs (preferably very fresh)
• Splash of white vinegar
• 4 ounces smoked salmon or lox
• Finely chopped fresh chives
• Finely diced red onion

Step-by-Step Directions

Step 1: Prepare the Latkes

Start by peeling and grating the potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Transfer the dry potatoes to a large mixing bowl, then add the grated onion, beaten egg, matzo meal, salt, and pepper. Mix until evenly combined.

Step 2: Cook the Latkes

Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. Shape the potato mixture into 4 large patties, roughly 4 inches across. Fry each patty for 3-4 minutes on each side until golden brown and crisp. Once cooked, transfer to a paper towel-lined plate and keep warm in a 200°F oven while preparing the remaining components.

Step 3: Make the Hollandaise

In a blender or food processor, combine the egg yolks, lemon juice, and salt. With the motor running, slowly drizzle in the melted butter until the sauce thickens and emulsifies. Keep warm in a double boiler or a thermal carafe until ready to serve.

Step 4: Poach the Eggs

Fill a large pot with water and bring it to a gentle simmer. Add a splash of white vinegar. Crack each egg into a small bowl, then carefully slide it into the simmering water. Cook for 3-4 minutes to achieve runny yolks. Remove with a slotted spoon and drain briefly on a paper towel.

Step 5: Assemble Your Latke Eggs Benedict

Place a warm latke on each serving plate. Layer smoked salmon on top, then gently place two poached eggs on each latke. Spoon hollandaise sauce over the eggs and finish with chopped chives and diced red onion for a bright, fresh touch.

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Tips for Perfect Latke Eggs Benedict

• Ensure Crisp Latkes: Removing as much moisture as possible from the grated potatoes is crucial. Press and squeeze the potatoes in a clean towel before mixing with the other ingredients to prevent sogginess.
• Hollandaise Perfection: Slowly drizzle warm butter into the egg yolks while blending to prevent the sauce from breaking. Temperature control is key.
• Eggs With Runny Yolks: Simmer water gently rather than boiling. Poach eggs for exactly 3-4 minutes to keep the yolks luxuriously soft.

Storage and Make-Ahead Tips

• Latkes: Store cooked latkes in an airtight container lined with paper towels in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5-7 minutes to maintain crispiness.
• Hollandaise: Best made fresh, but can be kept warm in a double boiler for up to 2 hours. Avoid refrigeration if possible.
• Make-Ahead Strategy: Prepare the latke mixture and the hollandaise base a day in advance. Cook the latkes and poach eggs just before serving to keep everything warm and fresh.

Serving Suggestions

Fresh Fruit Accompaniments

Serve Latke Eggs Benedict alongside a bright seasonal fruit salad with berries, orange slices, and fresh mint. The acidity of the fruit cuts through the richness of the hollandaise while providing a refreshing contrast.

Complementary Beverages

Pair this brunch dish with freshly squeezed orange juice, sparkling mimosas, or a strong cup of coffee. Citrus notes in the drinks highlight the lemon in the hollandaise, and the effervescence refreshes the palate between bites.

Additional Brunch Sides

Light side dishes like mixed greens with lemon vinaigrette, roasted asparagus, or fresh bagels with cream cheese can round out the meal for larger gatherings. These additions balance the richness of the eggs and latkes.

Common Mistakes to Avoid

• Soggy Latkes: Insufficiently dried potatoes are the main culprit. Squeeze thoroughly and even let the mixture rest briefly to ensure crispness.
• Broken Hollandaise: Avoid adding hot butter too quickly. Emulsify slowly and maintain consistent temperature for a silky texture.
• Overcooked Eggs: Poach eggs in gently simmering water for 3-4 minutes to keep yolks runny and indulgent.

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