Description
Latke Eggs Benedict is a creative twist on the classic brunch dish, featuring crispy golden potato latkes as the base topped with smoky cold smoked salmon, perfectly poached eggs, and rich homemade hollandaise sauce. This decadent and flavorful recipe combines traditional Jewish flavors with the elegance of Eggs Benedict, making it ideal for a special weekend breakfast or brunch.
Ingredients
Latkes
- 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)
Poached Eggs
- 8 large eggs (the fresher the better)
- Splash of white vinegar
Hollandaise Sauce
- 3 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter (melted)
Toppings
- 4 oz cold smoked salmon (lox)
- Finely chopped chives
- Finely diced red onion
- Fancy flake salt and freshly ground black pepper (optional, to taste)
Instructions
- Grate and soak potatoes and onion: Using a food processor with a thin grate blade or a hand grater, grate the potatoes and onion. Place the grated potatoes in a large bowl of lightly salted water and soak for 20 to 30 minutes, or up to 1 hour to remove excess starch.
- Drain and dry potatoes: Drain the potatoes thoroughly. Wring out as much moisture as possible by using a clean kitchen towel or spinning them in a paper towel-lined salad spinner to ensure crisp latkes.
- Mix latke batter: In a large bowl, combine the grated potatoes, grated onion, lightly beaten egg, matzo meal (or flour), kosher salt, and black pepper. Fold together gently with a fork until uniformly moistened.
- Heat oil for frying: Place a large skillet over medium heat and add enough vegetable oil to create a 1/4-inch deep layer. Heat until oil shimmers and a test piece sizzles immediately without smoking. Adjust heat as necessary to avoid burning.
- Form and fry latkes: Spoon 3-4 tablespoons of the potato mixture into the hot oil, flattening into 3-inch rounds. Fry 3-4 latkes per batch without overcrowding. Cook each side for 6 to 10 minutes until golden brown, then flip and cook an additional 5 to 6 minutes. Remove with a slotted spatula, drain excess oil.
- Keep latkes warm: Place cooked latkes on a baking sheet in a warm oven to keep them crisp while cooking the remaining batches. Latkes can be made ahead, refrigerated or frozen, and reheated at 350°F for 5-7 minutes on a wire rack.
- Poach eggs: Fill a saucepan with 2 inches of water and add a splash of white vinegar. Bring to a bare simmer over medium heat. Crack one egg into a small ramekin, then gently slide it into the simmering water. Poach for 4½ to 5 minutes until whites are set and yolk achieves a jam-like consistency. For firmer yolks, cook 30 seconds longer. Remove with a slotted spoon onto a lightly oiled plate. Repeat with remaining eggs. Reheat cooled poached eggs by briefly returning to simmering water.
- Prepare hollandaise sauce: In a blender, combine egg yolks, lemon juice, and salt; blend on medium-high speed until smooth. Melt butter until hot but not smoking. While blender runs on low speed, slowly drizzle butter in—start very slowly to form an emulsion, then drizzle faster until all butter is incorporated.
- Adjust sauce consistency if needed: If hollandaise is too thin, transfer to a bowl over barely simmering water and whisk constantly until slightly thickened, being careful not to overheat and curdle the eggs.
- Keep hollandaise warm: Maintain sauce warmth up to 30 minutes by leaving it over the warm water bath off the heat, or transfer to an insulated container.
- Assemble the dish: Place a warm latke on each serving plate, top with a slice of cold smoked salmon, then a poached egg. Generously drizzle hollandaise sauce over the top. Garnish with finely chopped chives, diced red onion, flaky salt, and freshly ground black pepper to taste. Serve immediately for best texture and flavor.
Notes
- Soaking the grated potatoes removes excess starch, which helps the latkes crisp up nicely when fried.
- Be sure to squeeze out as much moisture as possible from the grated potatoes to avoid soggy latkes.
- Use fresh eggs for poaching to achieve well-formed whites and yolks.
- Maintain the hollandaise sauce at a warm temperature without cooking it further to prevent curdling.
- Latkes can be made ahead and reheated in the oven to maintain their crispness.
- Adjust cooking times slightly depending on size of latkes and stove variations.
- For gluten-free option, use matzo meal replacement such as gluten-free flour or additional potato starch.
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Jewish-American
