Name: Latke Eggs Benedict: Your New Favorite Brunch Indulgence
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 4 large Russet Potatoes (Choose firm potatoes for best results.); 1 small Yellow Onion (Shallots can be used for a milder taste.); 1 large Eggs (Always opt for fresh.); 1 cup Matzo Meal (or All-Purpose Flour) (For a gluten-free version, alternative flours are recommended.); 1 teaspoon Kosher Salt (Feel free to substitute with sea salt.); 1 teaspoon Ground Black Pepper (Adjust according to your preference.); Vegetable Oil for frying (Canola or peanut oil works well.); 1 tablespoon White Vinegar (A splash helps keep the egg whites together.); 1/2 cup Unsalted Butter (Melted gently.); 2 tablespoons Fresh Lemon Juice (If short on lemons, vinegar can work as a substitute.); 4 ounces Smoked Salmon (Can be left out for a vegetarian twist.); to taste Chives & Red Onion (For garnish.)

Jump to Recipe Print Recipe

As I stood by the stove, the warm aroma of sizzling potatoes filled the air, instantly transporting me to a cozy brunch gathering. This Easy Latke Eggs Benedict is not just a meal; it’s a delightful experience that melds crispy potato latkes with perfectly poached eggs, all drizzled with luscious hollandaise sauce. Unlike ordinary breakfast options, this dish brings a hearty twist which promises to be a show-stopper at any gathering. The best part? It’s quick to prepare, making it perfect for lazy weekend mornings or when you’re entertaining guests. Whether you opt for the classic smoked salmon or a vibrant vegetarian variation, this recipe invites you to explore new flavors while keeping your brunch game strong. Ready to impress with a fusion that’s both comforting and elegant? Let’s dive into this delicious creation together!

Why Choose Latke Eggs Benedict?

Hearty, Unique Twist: This dish elevates your brunch experience with crispy latkes instead of traditional muffins, bringing a satisfying crunch that elevates every bite.

Rich Flavor Explosion: The creamy hollandaise pairs perfectly with the savory latkes and rich egg yolks, making each mouthful a delightful discovery of tastes.

Quick and Easy: Simple steps allow you to whip this up in under an hour, perfect for guests or a cozy family breakfast.

Vegetarian-Friendly: Swap out smoked salmon for sautéed spinach, making it adaptable for any dietary preference.

Crowd-Pleaser: Impress friends and family with this stunning dish; it’s bound to be a conversation starter at your next brunch!

Latke Eggs Benedict Ingredients

For the Latkes

Russet Potatoes – The star of the dish, providing that delightful crunch. Choose firm potatoes for best results.
Yellow Onion – Adds depth of flavor; shallots can be used for a milder taste.
Eggs – Essential for binding the latke mix and enhancing richness; always opt for fresh.
Matzo Meal (or All-Purpose Flour) – Gives structure to the latkes; for a gluten-free version, alternative flours are recommended.
Kosher Salt – Amplifies the flavors; feel free to substitute with sea salt.
Ground Black Pepper – Adds a hint of spice; adjust according to your preference.
Vegetable Oil – Needed for frying; it ensures a perfectly crispy exterior. Canola or peanut oil works well here.

For the Poached Eggs

White Vinegar – Helps keep those egg whites together while poaching; a splash goes a long way!

For the Hollandaise Sauce

Unsalted Butter – The creamy base that transforms your sauce; make sure to melt it gently.
Fresh Lemon Juice – Balances the richness of hollandaise; if short on lemons, vinegar can work as a quick substitute.

Garnish Options

Smoked Salmon – A luxurious addition, boosting flavor and protein; easily left out for a vegetarian twist.
Chives & Red Onion – Brighten up your dish with these fresh toppings for both flavor and visual appeal.

Delight in crafting your own version of Latke Eggs Benedict—a dish that’s equally comforting and sophisticated!

Step‑by‑Step Instructions for Easy Latke Eggs Benedict

Step 1: Prepare Potatoes
Begin by grating the russet potatoes and yellow onion using a box grater or food processor. Soak the grated mixture in lightly salted water for 20-30 minutes, allowing the starch to leach out. Once soaked, drain the mixture thoroughly and squeeze out excess moisture using a clean kitchen towel to ensure crispy latkes.

Step 2: Mix Latke Batter
In a large mixing bowl, combine the drained potato and onion mixture with a beaten egg, matzo meal, kosher salt, and ground black pepper. Stir until the mixture is evenly moistened but still holds together. This will be the base for your crispy latkes, which will soon transform into the star of your Latke Eggs Benedict.

Step 3: Heat Oil
Place a large skillet over medium heat and pour in enough vegetable oil to create a 1/4-inch depth. Heat the oil until it shimmers, ensuring it’s hot enough to sizzle when you drop in a small spoonful of latke batter. This step is crucial for achieving that golden, crispy exterior on your latkes.

Step 4: Fry Latkes
Spoon heaping tablespoons of the latke batter into the hot oil, forming approximately 3-inch rounds. Fry the latkes in batches of 3-4 at a time for 6-10 minutes on each side, or until they achieve a deep golden brown color. Once cooked, transfer the latkes to a warm oven set at low heat to keep them crisp while you fry the remainder.

Step 5: Poach Eggs
In a separate medium saucepan, bring water to a gentle simmer and add a splash of white vinegar to help the egg whites coagulate. Crack each egg into a ramekin, then gently slide them into the simmering water. Poach the eggs for 4½ to 5 minutes, until the whites are set and the yolks remain runny, a perfect complement to your latke base.

Step 6: Make Hollandaise
In a blender, blend together egg yolks, fresh lemon juice, and a pinch of salt until airy and pale. While blending, slowly drizzle in melted unsalted butter until the sauce emulsifies and thickens to a creamy consistency. Keep the hollandaise warm in a double boiler, being careful not to overheat, while you finish assembling your Latke Eggs Benedict.

Step 7: Assemble
To serve, place a crispy latke on each plate, topping it generously with a slice of smoked salmon (if using), followed by the perfectly poached egg. Drizzle the warm hollandaise sauce over the top, letting it cascade down. Finish your creation by garnishing with fresh chives and sliced red onion for a burst of color and flavor. Serve hot and enjoy this delightful twist on classic brunch fare!

How to Store and Freeze Latke Eggs Benedict

Room Temperature: Latkes are best enjoyed fresh; avoid leaving them out for more than 2 hours to prevent spoilage.
Fridge: Store leftover latkes in an airtight container for up to 3 days; reheat in a skillet over medium heat for optimal crispiness.
Freezer: Freeze cooked latkes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Reheat directly from frozen in the oven to retain texture.
Hollandaise Sauce: If you have leftover hollandaise, store in the refrigerator for up to 2 days; reheat gently in a double boiler, whisking to restore creaminess.

Make Ahead Options

These Easy Latke Eggs Benedict are perfect for meal prep enthusiasts! You can prepare the latke batter and store it in the refrigerator up to 24 hours in advance. Simply grate the potatoes and onions, soak them, and mix with the remaining ingredients, then cover tightly to prevent browning. The hollandaise sauce can also be made ahead of time and kept warm in a double boiler for about 2 hours—you can whisk in a touch of warm water before serving if it thickens. When ready to serve, just fry the latkes fresh for a crispy texture and poach the eggs right before assembling, ensuring a delightful brunch experience with minimal effort!

Expert Tips for Latke Eggs Benedict

Choose the Right Potatoes: Use firm russet potatoes without soft spots for the best texture. Avoid soggy latkes by squeezing out excess moisture thoroughly.
Perfect Frying Temperature: Oil should be shimmering but not smoking. If it’s too cool, your latkes will absorb oil and become greasy.
Poach with Confidence: Create a gentle whirlpool when adding eggs to the simmering water to help them hold their shape during poaching.
Hollandaise Consistency: Ensure your melted butter isn’t boiling. If your hollandaise thickens too much, whisk in warm water gradually to restore creaminess.
Serve Immediately: For the best experience, assemble and serve your Latke Eggs Benedict while everything is warm and crispy. Enjoy!

What to Serve with Easy Latke Eggs Benedict?

Pair your delightful latkes with these scrumptious side options to create a balanced and satisfying brunch experience!

Mixed Greens Salad:
A light salad with lemon vinaigrette brings freshness, cutting through the richness of the hollandaise sauce.
Roasted Asparagus:
Tender roasted asparagus adds a lovely crunch and a pop of color, enhancing the elegance of your meal.
Sweet Potato Hash:
This hearty option provides complementary flavors with a hint of sweetness, making each bite a flavor sensation.
Creamy Avocado Toast:
The creaminess and rich texture of avocado elevate your brunch while pairing wonderfully with the savory latkes.
Fresh Fruit Medley:
A mix of oranges, berries, and apples offers a refreshing contrast, balancing the richness of the eggs and hollandaise.
Mimosas:
Sparkling orange juice with champagne adds a festive touch, making your brunch feel even more special and celebratory!

Latke Eggs Benedict: Customization Options

Embrace the joy of cooking by personalizing your Latke Eggs Benedict to suit your taste buds! With just a few swaps, you can elevate this delightful dish in ways that will surprise and please everyone at the table.

Vegetarian Delight: Replace smoked salmon with sautéed spinach for a fresh, green twist that doesn’t sacrifice flavor.
Gluten-Free Goodness: Swap matzo meal for a gluten-free flour blend to cater to any dietary restrictions without compromising that classic crunch.
Spicy Kick: Add a dash of cayenne pepper or smoked paprika to the latke mixture for a flavorful zing that will keep everyone guessing.
Cheesy Inspiration: Mix shredded cheddar or feta into the latke batter for a rich, cheesy flavor that elevates the dish to another level.
Herb Infusion: Incorporate fresh herbs like dill or parsley into your hollandaise sauce for a fragrant twist that adds a burst of freshness.
Creamy Alternatives: Try using Greek yogurt in place of hollandaise for a tangy, creamy topping that lightens the dish while adding a unique flavor.
Layer Up: For a comforting twist, layer caramelized onions between the latkes for added sweetness and richness in every bite.
Smoky Flavor: Infuse your poached eggs with a hint of liquid smoke for a savory layer that will enhance the overall flavor profile.

Don’t forget, you can always enjoy a refreshing side like a light mixed greens salad or serve it with fresh fruit to balance out the richness of this dish! The possibilities are truly endless with this classic recipe that will have your loved ones coming back for more.

Latke Eggs Benedict Recipe FAQs

What type of potatoes should I use for the latkes?
Absolutely! Opt for firm russet potatoes without any soft spots for a crunchy texture. Avoid using mushy or overly starchy potatoes, as they won’t hold together as well, resulting in soggy latkes.

How should I store leftover latkes?
Leftover latkes are best kept in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side to restore their crispiness—definitely worth it!

Can I freeze latkes for later?
Yes, you can freeze latkes! Simply arrange them in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag where they’ll last for up to 3 months. When ready to enjoy, reheat in the oven directly from frozen for that perfect crunch!

What can I do if my hollandaise sauce is too thick?
If your hollandaise sauce thickens more than desired, no need to worry! Just whisk in a few drops of warm water gradually, mixing until you achieve your preferred consistency. Additionally, prevent overheating by using a double boiler to keep everything smooth and creamy.

Is this recipe suitable for vegetarians?
Yes, it’s very adaptable! Simply leave out the smoked salmon, and you can enjoy a delightful vegetarian version of Latke Eggs Benedict. You could even add sautéed spinach or other vegetables to bring in extra flavors!

How long can I keep leftover hollandaise sauce?
Store any leftover hollandaise in the fridge for up to 2 days. When reheating, do so gently in a double boiler, whisking continuously to bring back that luscious creaminess, which is essential for this beautiful sauce!