Easy Latke Eggs Benedict
Discover how to make Easy Latke Eggs Benedict. A delicious recipe with detailed instructions.
35
Prep Time
40
Cook Time
75
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Easy Latke Eggs Benedict. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Prepare the latkes: Place grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible. Transfer to a bowl and mix with matzo meal, beaten egg, salt, and pepper until well combined.
Step 2
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches, drop 1/4 cup portions of the potato mixture into the hot oil, flattening each with a spatula to about 1/2-inch thickness.
Step 3
3. Fry latkes for 3-4 minutes per side until golden brown and crispy. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while cooking remaining batches.
Step 4
4. Poach the eggs: Bring a large pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then create a gentle whirlpool in the water and slide eggs in one at a time. Poach for 3-4 minutes until whites are set but yolks remain runny.
Step 5
5. Make the hollandaise: Whisk egg yolks and lemon juice in a heatproof bowl until pale and slightly thickened. Set the bowl over a pot of simmering water (don't let the bowl touch the water) and continue whisking while slowly drizzling in melted butter until sauce is thick and creamy. Season with salt.
Step 6
6. Assemble: Place two latkes on each plate, top with smoked salmon, a poached egg, and generous spoonfuls of hollandaise sauce. Garnish with diced red onion and chopped chives.
You Must Know
- ✓Squeeze the potato mixture thoroughly to remove excess moisture for crispier latkes
- ✓Keep poached eggs in warm water until ready to serve if not plating immediately
- ✓If hollandaise breaks, whisk in a teaspoon of warm water to bring it back together
Chef's Notes
Squeeze the potato mixture thoroughly to remove excess moisture for crispier latkes
Keep poached eggs in warm water until ready to serve if not plating immediately
If hollandaise breaks, whisk in a teaspoon of warm water to bring it back together
Serving Suggestions
Serve immediately while latkes are hot and eggs are perfectly poached. Pair with a crisp green salad dressed with lemon vinaigrette or fresh fruit for balance. This dish shines as a special occasion brunch centerpiece alongside mimosas or sparkling wine.
Nutritional Info (Per Serving)
680
Calories
28g
Protein
38g
Carbs
45g
Fat
Tags
Lily
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More Breakfast Recipes
Easy Latke Eggs Benedict
Discover how to make Easy Latke Eggs Benedict. A delicious recipe with detailed instructions.
Ingredients (16)
Instructions
- Prepare the latkes: Place grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible. Transfer to a bowl and mix with matzo meal, beaten egg, salt, and pepper until well combined.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches, drop 1/4 cup portions of the potato mixture into the hot oil, flattening each with a spatula to about 1/2-inch thickness.
- Fry latkes for 3-4 minutes per side until golden brown and crispy. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while cooking remaining batches.
- Poach the eggs: Bring a large pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then create a gentle whirlpool in the water and slide eggs in one at a time. Poach for 3-4 minutes until whites are set but yolks remain runny.
- Make the hollandaise: Whisk egg yolks and lemon juice in a heatproof bowl until pale and slightly thickened. Set the bowl over a pot of simmering water (don't let the bowl touch the water) and continue whisking while slowly drizzling in melted butter until sauce is thick and creamy. Season with salt.
- Assemble: Place two latkes on each plate, top with smoked salmon, a poached egg, and generous spoonfuls of hollandaise sauce. Garnish with diced red onion and chopped chives.
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