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Crispy Latke Eggs Benedict

Golden potato latkes topped with poached eggs and rich homemade hollandaise for the ultimate brunch dish.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 plates
Course: Breakfast, Brunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Latkes
  • 4 russet potatoes grated
  • 1 yellow onion grated
  • 2 eggs
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 0.5 tsp black pepper
Hollandaise Sauce
  • 0.5 cup unsalted butter melted
  • 3 egg yolks
  • 1 tbsp lemon juice fresh
  • 0.25 tsp salt

Equipment

  • Mixing bowls
  • Skillet
  • Saucepan
  • Whisk

Method
 

  1. Squeeze excess moisture from grated potatoes using a clean towel.
  2. Mix potatoes, onion, eggs, flour, salt, and pepper in a bowl.
  3. Fry latkes in hot oil until golden and crispy on both sides.
  4. Whisk egg yolks and lemon juice over simmering water until thickened.
  5. Slowly drizzle in melted butter while whisking to form hollandaise.
  6. Poach eggs in gently simmering water until whites are set.
  7. Assemble latkes with poached eggs and hollandaise sauce.

Notes

Serve immediately for best texture and flavor.