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Latke Eggs Benedict

Close-up of freshly prepared Latke Eggs Benedict on a white plate
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Latke Eggs Benedict is a delicious twist on the classic brunch dish, featuring crispy potato latkes topped with perfectly poached eggs and rich hollandaise sauce.

Ingredients

Scale
  • 4 medium potatoes, peeled and grated
  • 1 small onion, grated
  • 2 eggs, beaten (for latkes)
  • 1/4 cup all-purpose flour
  • Salt and pepper, to taste
  • Vegetable oil, for frying
  • 4 large eggs (for poaching)
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or smoked salmon (optional)
  • 1/2 cup hollandaise sauce (prepared)
  • Chopped chives or parsley, for garnish

Instructions

  1. Place grated potatoes and onion in a clean kitchen towel and squeeze out excess moisture.
  2. In a bowl, combine potatoes, onion, beaten eggs, flour, salt, and pepper to form the latke batter.
  3. Heat vegetable oil in a skillet over medium heat. Drop spoonfuls of batter into the hot oil and flatten slightly. Fry until golden and crisp, about 3-4 minutes per side. Drain on paper towels.
  4. Poach the eggs: bring a pot of water to a gentle simmer, add a splash of vinegar, and carefully crack eggs into water. Cook for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.
  5. Toast the English muffin halves and place one latke on each muffin half. Top each latke with Canadian bacon or smoked salmon, then a poached egg.
  6. Generously spoon hollandaise sauce over each stack and garnish with chopped chives or parsley.
  7. Serve immediately and enjoy your Latke Eggs Benedict!

Notes

For an extra crispy latke, rinse grated potatoes well and dry thoroughly before mixing; serve with a side of fresh fruit for a balanced brunch.

Find it online: https://delilita.com/latke-eggs-benedict-delicious-brunch/