Mouthwatering Latke Eggs Benedict
A delightful twist on the classic Eggs Benedict featuring crispy latkes, poached eggs, and creamy hollandaise sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Frying and Poaching
- Cuisine: American
- Diet: Vegetarian (optional with ham/salmon)
Ingredients
Scale
- 2 medium potatoes, peeled and grated
- 1 small onion, grated
- 1 large egg
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- Salt and pepper, to taste
- Oil, for frying
- 4 large eggs (for poaching)
- 4 slices of ham or smoked salmon (optional)
- 1/2 cup hollandaise sauce (store-bought or homemade)
- Chopped fresh chives, for garnish
Instructions
- Prepare the latkes: In a large bowl, combine the grated potatoes and onion. Use a clean dish towel to wring out excess moisture from the mixture.
- Mix the ingredients: In the bowl with the drained potatoes and onion, add 1 large egg, flour, baking powder, salt, and pepper. Mix until well combined.
- Heat the oil: Heat oil in a large skillet over medium-high heat. Spoon heaping tablespoons of the latke mixture into the skillet, flattening them slightly with a spatula.
- Fry the latkes: Fry the latkes for about 4-5 minutes on each side until they are golden brown and crispy. Transfer them to a plate lined with paper towels to absorb excess oil.
- Poach the eggs: While the latkes are cooking, bring a pot of water to a gentle simmer for poaching the eggs. Add a splash of vinegar to help the eggs hold their shape.
- Crack and slide the eggs: Crack each egg into a small cup, then carefully slide the eggs into the simmering water one at a time. Poach them for about 3-4 minutes, or until the whites are set and the yolks are still slightly runny.
- Assemble the dish: Place a latke on a plate, add a slice of ham or smoked salmon on top of the latke if using, and then carefully place a poached egg on top.
- Drizzle and garnish: Drizzle the hollandaise sauce over the poached egg and latke, and garnish with chopped chives.
Notes
For extra crispy latkes, ensure to remove excess moisture from the potato and onion mixture. Poached eggs are best made fresh each time.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 350mg
Find it online: https://delishrecipezbylucy.com/latke-eggs-benedict-recipe/