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Crispy Latke Eggs Benedict

Golden potato latkes topped with perfectly poached eggs and rich hollandaise sauce for an elevated brunch classic.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 plates
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Latkes
  • 2 lbs russet potatoes shredded
  • 1 onion grated
  • 1 egg
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 0.5 tsp black pepper
Hollandaise
  • 3 egg yolks
  • 0.5 cup unsalted butter melted
  • 1 tbsp lemon juice

Equipment

  • Mixing bowls
  • Skillet
  • Saucepan
  • Slotted spoon

Method
 

  1. Grate and squeeze potatoes and onion to remove moisture.
  2. Mix latke ingredients and fry until golden and crisp.
  3. Poach eggs gently in simmering water with vinegar.
  4. Whisk yolks and lemon, then slowly add butter to make hollandaise.
  5. Assemble latkes, eggs, and sauce. Garnish and serve.

Notes

Latkes can be reheated in the oven before assembling.