Name: Latke Eggs Benedict with Smoked Salmon and Hollandaise Sauce Recipe
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Cuisine: Jewish-American
Ingredients: 1 1/2 pounds russet potatoes (about 2-3 large or 3-5 medium); 1/2 medium onion; 1 large egg (lightly beaten); 2 tablespoons matzo meal or all-purpose flour; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Vegetable oil (for cooking); 8 large eggs (the fresher the better); Splash of white vinegar; 3 large egg yolks; 1 tablespoon freshly squeezed lemon juice; 1/4 teaspoon kosher salt; 1/2 cup (1 stick) unsalted butter (melted); 4 oz cold smoked salmon (lox); Finely chopped chives; Finely diced red onion; Fancy flake salt and freshly ground black pepper (optional, to taste)

Jump to Recipe· 3.9 from 15 reviews

I absolutely adore brunching, and when I want to elevate my weekend mornings, nothing beats this Latke Eggs Benedict with Smoked Salmon and Hollandaise Sauce Recipe. Combining crispy, golden potato latkes with silky poached eggs, smoky salmon, and luscious hollandaise just feels like a celebration on a plate. I love how the textures and flavors play together—there’s something so comforting yet luxurious about it. This recipe has quickly become one of my go-to favorites when I want to impress guests or simply treat myself to a special breakfast.

Why You'll Love This Latke Eggs Benedict with Smoked Salmon and Hollandaise Sauce Recipe

From the very first bite, I was hooked on the amazing flavor profile that this dish offers. The crispy exterior of each latke contrasts beautifully with the tender potato inside, while the rich, creamy hollandaise sauce elevates the dish with its tangy, buttery zing. Add the smoky, slightly salty salmon on top of the perfectly poached eggs, and you have a combination that sings with every forkful. It’s the kind of savory, indulgent brunch that feels both hearty and fresh at the same time.

What I really appreciate about this Latke Eggs Benedict with Smoked Salmon and Hollandaise Sauce Recipe is how approachable it is to make. Don’t let the fancy name intimidate you—once you prepare your latkes and master poaching eggs, the rest falls into place beautifully. It’s ideal for slow weekend mornings, special occasions like holidays, or even a celebratory brunch with friends. Honestly, it’s a recipe that stands out from the usual eggs benedict versions, and it’s so rewarding to make from scratch. I can’t recommend it enough to anyone craving something truly unique and delicious.

Ingredients You'll Need

The image set shows the process of cooking small round potato pancakes. In the first picture, shredded potatoes sit inside a clear container with a white paper towel on top. The second shows a woman's hand holding a scoop of potato mixture over a small round metal mold in a frying pan with oil. The third image shows the woman's hand using tongs to press and shape the potato mix inside the mold in the pan. The last image shows four small golden-brown potato pancakes frying in the oil, coming to a crispy texture. The cooking surface features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a vital role to build the vibrant flavors, textures, and perfect consistency of the dish. From the humble russet potatoes to the silky egg yolks and smoky salmon, these components work together to create an unforgettable meal.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Russet potatoes: These starchy potatoes are perfect for crispy latkes with a tender interior.
Onion: Adds a sweet, aromatic layer that complements the potatoes beautifully.
Egg: Acts as a binder to hold the latke mixture together.
Matzo meal or flour: Helps stabilize the latkes while keeping them light.
Kosher salt and pepper: For seasoning and enhancing all the other flavors.
Vegetable oil: The key for frying latkes to achieve that irresistible crunch.
Egg yolks: Essential for making the silky hollandaise sauce.
Lemon juice: Adds brightness and tang to the hollandaise.
Unsalted butter: Melted to create the rich base of the hollandaise sauce.
Large eggs: Fresh eggs are important to poach perfectly for this dish.
White vinegar: Helps the egg whites set quickly when poaching.
Cold smoked salmon (lox): Adds smoky, salty flavor and a luxurious touch.
Chives and red onion: For garnish that adds color, sharpness, and freshness.

Directions

Step 1: Start by grating the russet potatoes and onion. I find using a food processor with a thin grating blade makes this fast and easy. Then, soak the grated potatoes in lightly salted water for at least 20 minutes (or up to an hour) to remove excess starch—this is crucial for crispiness.

Step 2: Drain the potatoes completely, then squeeze out as much moisture as possible using a clean kitchen towel or a paper-towel lined salad spinner. This step ensures your latkes fry up perfectly crispy without sogginess.

Step 3: In a large bowl, combine the drained potatoes and onion with the lightly beaten egg, matzo meal or flour, kosher salt, and freshly ground black pepper. Fold everything together gently with a fork until the mixture is evenly moistened but not overly wet.

Step 4: Heat a skillet over medium heat and add about a ¼-inch layer of vegetable oil. When the oil shimmers and a small drop of the potato mixture sizzles and bubbles, you’re ready to fry.

Step 5: Using a spoon, drop 3 to 4 tablespoons of the potato mixture into the hot oil, spreading it out to a 3-inch round. Avoid overcrowding the pan so they cook evenly and get golden-brown on both sides.

Step 6: Fry each latke for 6 to 10 minutes per side until deep golden and crispy. Use a slotted spatula to transfer them to a baking sheet in a warm oven to keep while you make the rest.

Step 7: Next, prepare the poached eggs. In a saucepan, bring water to a gentle simmer (small bubbles coating the bottom, not boiling) with a splash of white vinegar. Crack one egg into a small ramekin and gently tip it into the water. Cook for about 4½ to 5 minutes for a jammy yolk, longer if you prefer firmer eggs. Remove with a slotted spoon and set on a lightly oiled plate.

Step 8: For the hollandaise sauce, blend the egg yolks with lemon juice and salt until smooth. Slowly drizzle in melted butter while blending on low to create a thick, silky sauce. If the hollandaise seems thin, gently whisk it over a water bath until it thickens—be careful not to overheat.

Step 9: Assemble your Latke Eggs Benedict with Smoked Salmon and Hollandaise Sauce by layering a crispy latke, a slice of smoked salmon, and a perfectly poached egg. Generously drizzle hollandaise over the top and garnish with freshly chopped chives and diced red onion. Finish with a sprinkle of flaky salt and pepper to taste.

Servings and Timing

This Latke Eggs Benedict with Smoked Salmon and Hollandaise Sauce Recipe serves 4 hungry people comfortably. The prep time is about 45 minutes, mainly due to soaking potatoes and careful poaching. Cooking takes roughly another hour including latke frying, poaching eggs, and making hollandaise. So, allow around 2 hours total if you want to take your time and enjoy the process.

How to Serve This Latke Eggs Benedict with Smoked Salmon and Hollandaise Sauce Recipe

The image shows a single metal baking tray with a rack inside, holding fifteen golden brown round potato latkes, each about the size of a palm, crispy on the outside with thin visible strands of shredded potato. The latkes have an uneven, textured surface with some darker crispy edges, arranged in a loose grid with some overlapping slightly. The background under the tray is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I love pairing it with fresh mixed greens tossed with a light vinaigrette, which adds a crisp, refreshing contrast to the rich eggs and hollandaise. A side of roasted cherry tomatoes or sautéed greens works wonders as well. For a bit of indulgence, crispy bacon or smoked trout can be an exciting companion alongside the latkes.

Presentation is key for this dish. I often plate each portion individually, arranging the latke flat, topping it with the smoked salmon and poached egg, then drizzling the hollandaise generously over the top. Sprinkling bright green chives and finely diced red onion adds a lovely pop of color and fresh bite, making the plate look as delicious as it tastes.

As for drinks, a crisp glass of sparkling wine like Prosecco or Champagne feels festive and pairs beautifully with the richness. For a non-alcoholic option, I recommend a fresh citrus iced tea or even a sparkling water with lemon. This dish is perfect for a weekend brunch with family or friends, holidays, or any day when you want to feel a little fancy while staying cozy at home. Serve it warm right from the stove and enjoy every delicious bite.

Variations

One of the reasons I love this Latke Eggs Benedict with Smoked Salmon and Hollandaise Sauce Recipe is how adaptable it is. If you're not a fan of smoked salmon, you can swap it for crisp prosciutto, sautéed mushrooms, or even avocado slices for a vegetarian twist. For gluten-free versions, simply use gluten-free flour or matzo meal, which makes it safe for most dietary needs without sacrificing texture.

If you want to make it vegan-friendly, try replacing the eggs with softly scrambled tofu seasoned with turmeric and kala namak for that eggy flavor. Use vegan butter to make a hollandaise-style sauce by blending silken tofu or cashews with lemon and nutritional yeast. Although the textures will differ, I find it wonderfully satisfying and a creative alternative for those avoiding animal products.

To dial up flavor, adding fresh dill to the hollandaise or a pinch of smoked paprika to the latke batter adds unexpected depth. For a slightly different method, pan-fry the latkes more gently and finish them in the oven to keep them warm and crispy without extra oil. Experimenting with different cooking oils like avocado or walnut oil can subtly influence the taste as well.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing the latkes separately in an airtight container in the refrigerator for up to 3 days. The poached eggs are best eaten fresh, but the smoked salmon and hollandaise sauce can be kept chilled for a day or two, also in sealed containers. Keeping components separate helps preserve texture and flavor.

Freezing

I have frozen latkes before with good results. To freeze, cool them completely and layer them in a single layer on a baking sheet before transferring to a freezer bag or container. Latkes freeze well for up to 2 months. However, I don’t recommend freezing the hollandaise sauce or poached eggs as they tend to separate or become rubbery upon thawing.

Reheating

To reheat latkes, I preheat my oven to 350°F and place them on a wire rack over a baking sheet so heat can circulate evenly. It takes about 5 to 7 minutes to warm them through and pull back that crispiness. Avoid microwaving as it makes latkes soggy. For poached eggs, reheating gently in simmering water for 30 seconds helps warm them without toughening. For the hollandaise, warm it gently over a double boiler, whisking constantly to restore its creamy texture without curdling.

FAQs

Can I make the latkes ahead of time for this Latke Eggs Benedict with Smoked Salmon and Hollandaise Sauce Recipe?

Absolutely! You can prepare the latkes a day in advance and keep them refrigerated. When ready to serve, reheat them in a hot oven on a wire rack to maintain their crispness. This makes brunch much more manageable if you’re hosting.

What’s the best way to poach eggs for this dish?

I recommend using very fresh eggs and bringing the water to a gentle simmer with a splash of vinegar. Crack each egg into a small bowl before sliding it into the water. Cook for around 4½ to 5 minutes for a jammy yolk, adjusting time if you prefer firmer or runnier eggs.

Can I substitute the smoked salmon for something else?

Definitely! If smoked salmon isn’t your thing, thin slices of prosciutto, crispy bacon, or sautéed mushrooms work wonderfully as alternatives. Even avocado slices add creaminess and pair nicely with the other flavors.

Is the hollandaise sauce hard to make?

Making hollandaise can seem tricky at first, but blending the egg yolks with butter and lemon juice makes it more approachable. Just be careful not to overheat the sauce to avoid curdling; whisking it over a gentle simmer helps thicken it nicely if needed.

Can I make this recipe gluten-free?

Yes! Just swap the matzo meal or flour for a gluten-free alternative such as chickpea flour or a gluten-free all-purpose blend. The latkes will still hold together and taste fantastic.

Conclusion

I’m so excited for you to try this Latke Eggs Benedict with Smoked Salmon and Hollandaise Sauce Recipe because it truly delivers on flavor, texture, and wow factor. Whether you’re celebrating a special occasion or just want to treat yourself to a luxurious brunch, this dish is a beautiful way to start the day. Once you master the components, it’s incredibly rewarding and sure to become a favorite in your recipe repertoire. Enjoy every crunchy, creamy, smoky bite!