Latke Eggs Benedict

Latke Eggs Benedict is a delicious twist on the classic brunch favorite, replacing traditional English muffins with crispy golden potato latkes. Topped with silky smoked salmon, perfectly poached eggs, and rich homemade hollandaise sauce, this elegant dish is perfect for holiday mornings, weekend brunches, and special occasions.

Why You’ll Love This Recipe

• Combines crispy potato latkes with classic Eggs Benedict flavors.
• Perfect for brunch, holidays, and family gatherings.
• Features creamy hollandaise and savory smoked salmon.
• Easy to prepare ahead for entertaining.
• Beautiful presentation with restaurant-quality results.

Ingredients

For the Latkes

• 1½ pounds russet potatoes
• 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 frying

For the Hollandaise

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

For Assembly

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

Instructions

1. Grate the potatoes and onion using a box grater or food processor.
2. Place the grated potatoes in a bowl of lightly salted water and soak for 20–30 minutes.
3. Drain thoroughly and squeeze out as much moisture as possible using a clean kitchen towel.
4. In a large bowl, combine potatoes, onion, egg, matzo meal, salt, and pepper. Mix until evenly combined.
5. Heat a large skillet over medium heat and add about ¼ inch of vegetable oil.
6. Scoop 3–4 tablespoons of potato mixture into the skillet, flattening into rounds about 3 inches wide.
7. Cook for 6–10 minutes per side until deeply golden and crisp.
8. Transfer cooked latkes to a warm oven while preparing the remaining batches.

Prepare the Poached Eggs

1. Fill a saucepan with about 2 inches of water.
2. Add a splash of vinegar and bring to a gentle simmer.
3. Crack an egg into a small bowl.
4. Carefully slide the egg into the simmering water.
5. Cook for 4½–5 minutes for a soft, jammy yolk.
6. Remove with a slotted spoon and repeat with remaining eggs.

Make the Hollandaise Sauce

1. Add egg yolks, lemon juice, and salt to a blender.
2. Blend until smooth.
3. With the blender running on low speed, slowly drizzle in the hot melted butter.
4. Continue blending until thick and creamy.
5. Keep warm until serving.

Assemble the Latke Eggs Benedict

1. Place a crispy latke on each serving plate.
2. Top with smoked salmon.
3. Add a poached egg.
4. Spoon generous amounts of hollandaise sauce over the top.
5. Garnish with chopped chives and diced red onion.
6. Season with flaky salt and freshly ground black pepper before serving.

Tips & Tricks

• Thoroughly remove moisture from the potatoes for extra crispy latkes.
• Use fresh eggs for the best poaching results.
• Keep cooked latkes warm in a low-temperature oven.
• Prepare the hollandaise just before serving for the smoothest texture.
• Substitute smoked trout or gravlax for smoked salmon if desired.

Details

• Prep Time: 35 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings
• Category: Breakfast, Brunch
• Method: Frying, Poaching
• Cuisine: Jewish-American Fusion
• Difficulty: Intermediate
• Dietary Notes: Nut-Free

Notes

• Latkes can be made a day ahead and reheated in the oven.
• Hollandaise can be held warm for up to 30 minutes.
• Serve with a fresh green salad or fruit platter for a complete brunch.
• Add capers for extra flavor.

Nutrition (Approximate Per Serving)

• Calories: 430
• Protein: 16g
• Carbohydrates: 22g
• Fat: 30g
• Fiber: 2g
• Sodium: 520mg

FAQ

Can I make Latke Eggs Benedict ahead of time?

Yes. The latkes can be prepared in advance and reheated in the oven before serving.

What potatoes work best for latkes?

Russet potatoes are ideal because they contain plenty of starch, which helps create crispy edges.

Can I use store-bought hollandaise sauce?

Yes, but homemade hollandaise offers the richest flavor and texture.

How do I keep poached eggs warm?

Place them in warm water for a few minutes before serving.

Can I substitute the smoked salmon?

Absolutely. Smoked trout, gravlax, or even sautéed vegetables work well.

Storage

Refrigerator

Store leftover latkes, salmon, and eggs separately in airtight containers for up to 3 days.

Freezer

Freeze cooked latkes for up to 2 months.

Reheating

Reheat latkes in a 350°F (175°C) oven for 5–7 minutes until crispy. Prepare fresh hollandaise whenever possible.

Similar Recipes

• Baked Eggs Napoleon With Hollandaise Sauce
• Venezuelan Sweet Corn Cachapas Recipe

Conclusion

Latke Eggs Benedict combines everything people love about a luxurious brunch into one unforgettable dish. Crispy potato latkes, silky smoked salmon, perfectly poached eggs, and creamy hollandaise create a beautiful balance of flavors and textures. Whether you’re hosting a holiday breakfast or treating yourself to a weekend brunch, this recipe is guaranteed to impress.