Crispy Latke Eggs Benedict is what happens when timeless comfort food meets indulgent brunch elegance. This recipe combines the irresistible crunch of classic potato latkes with silky poached eggs and rich homemade hollandaise sauce, creating a dish that feels both nostalgic and elevated. Perfect for weekend brunch, holiday mornings, or anytime you want to impress without relying on English muffins, this recipe brings warmth, texture, and bold flavor to the table.

Traditional Eggs Benedict has long been a brunch staple, but swapping the bread base for crisp potato latkes transforms the experience entirely. The contrast between crunchy edges and tender centers makes every bite more satisfying, while the savory potato flavor pairs beautifully with buttery hollandaise and perfectly cooked eggs. It’s a dish that feels luxurious yet deeply comforting.

This Crispy Latke Eggs Benedict recipe is designed for home cooks who want restaurant-quality results without unnecessary complexity. Each component is broken down step by step, with helpful tips to ensure success—even if you’ve never poached an egg or made hollandaise from scratch before.

Why Latkes Are the Perfect Benedict Base

Latkes, traditionally associated with Jewish cuisine and Hanukkah celebrations, are shallow-fried potato pancakes known for their golden crispness. Their sturdy structure makes them ideal for holding toppings, while their flavor enhances everything layered on top. Unlike bread, latkes absorb just enough hollandaise to stay moist without becoming soggy.

Using latkes also makes this Eggs Benedict variation naturally more filling and satisfying. The potatoes create a hearty foundation that turns a light brunch into a memorable meal. Plus, latkes can be made ahead, reheated, and even frozen, making this dish more practical than it looks.

Ingredients

For the Crispy Potato Latkes

Russet potatoes, peeled and grated
Yellow onion, finely grated
Large eggs
All-purpose flour
Salt
Black pepper
Neutral oil for frying

For the Poached Eggs

Large eggs
White vinegar
Water

For the Hollandaise Sauce

Unsalted butter
Egg yolks
Fresh lemon juice
Salt
Cayenne pepper (optional)

For Garnish

Fresh chives, finely chopped
Cracked black pepper

Instructions

Prepare the Potatoes:
Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is essential for achieving crispy latkes.
Make the Latke Mixture:
In a large bowl, combine grated potatoes, grated onion, eggs, flour, salt, and black pepper. Mix until evenly combined.
Fry the Latkes:
Heat oil in a skillet over medium-high heat. Scoop the mixture into the pan, flattening gently into patties. Fry until golden brown on both sides, about 3–4 minutes per side. Transfer to a wire rack and keep warm.
Prepare the Hollandaise Sauce:
Melt butter and keep warm. In a heatproof bowl, whisk egg yolks with lemon juice. Place over a pot of gently simmering water, whisking constantly until thickened. Slowly drizzle in warm butter while whisking until smooth. Season with salt and cayenne.
Poach the Eggs:
Bring a pot of water to a gentle simmer and add vinegar. Crack eggs into individual bowls and carefully slide into the water. Poach for 3–4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.
Assemble the Dish:
Place two latkes on each plate. Top with poached eggs, spoon hollandaise generously over the top, and garnish with chives and black pepper.
Serve Immediately:
Serve warm while the latkes are crisp and the hollandaise is silky.

Pro Tips for Perfect Results

Dry potatoes thoroughly: Moisture is the enemy of crispiness.
Use fresh eggs: Fresher eggs hold their shape better when poached.
Keep hollandaise warm: Place the bowl over warm water, not direct heat.
Serve immediately: This dish shines best when freshly assembled.

Variations to Try

Smoked Salmon Latke Benedict: Add smoked salmon between the latke and egg.
Vegetarian Deluxe: Add sautéed spinach or mushrooms.
Spicy Twist: Drizzle with chili oil or add hot paprika to hollandaise.
Gluten-Free: Use potato starch instead of flour.

Serving Suggestions

Crispy Latke Eggs Benedict pairs beautifully with fresh fruit, a light green salad, or roasted asparagus. For drinks, serve with freshly squeezed orange juice, coffee, or a classic brunch cocktail.

Cultural Notes & Fun Facts

Latkes date back centuries and were originally made with cheese before potatoes became common. Eggs Benedict, on the other hand, is believed to have originated in New York City in the late 1800s. This recipe bridges cultures and traditions, creating a modern brunch favorite that honors both histories.