Easy Latke Eggs Benedict

This easy latke eggs benedict combines crispy golden potato latkes with silky poached eggs and a rich homemade hollandaise sauce. It is a fantastic twist on the classic brunch favorite that balances textures and flavors beautifully. Whether for a weekend treat or a special occasion, this recipe brings comfort and elegance together with familiar ingredients.

I first made this for a holiday brunch and it instantly became a crowd-pleaser. Now my family requests it every time we gather for a lazy weekend meal.

Gather Your Ingredients

• Russet potatoes: one and a half pounds ideal for crisp latkes because of their starchy texture
• Half a medium yellow onion: which adds just enough sweetness and depth
• One large egg: lightly beaten to bind the latke mixture without weighing it down
• Two tablespoons matzo meal or all-purpose flour: whichever you have on hand to help the latkes hold together
• One teaspoon kosher salt: for seasoning
• Half a teaspoon ground black pepper: for subtle warmth
• Vegetable oil for frying: choose a neutral oil with a high smoke point for perfect crispy edges
• Eight large eggs: preferably very fresh critical for successful poaching with firm whites and runny yolks
• Three large egg yolks: for making the hollandaise sauce rich and creamy
• One tablespoon fresh lemon juice: adds brightness and balances the richness of the sauce
• Quarter teaspoon kosher salt: enhances the hollandaise flavor
• Half a cup unsalted butter: melted slowly to incorporate smoothly into the hollandaise
• Four ounces cold smoked salmon: which adds a luxurious smoky note complementing the eggs and latkes

How to Make It

Sauté the Onions:

Grate one and a half pounds of russet potatoes and finely dice half a medium yellow onion. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible to prevent soggy latkes. Mix potatoes and onions with one beaten egg, two tablespoons matzo meal or flour, one teaspoon kosher salt, and half a teaspoon ground black pepper.

Form and Fry Latkes:

Heat vegetable oil in a large skillet over medium-high heat. Using your hands or a spoon, form the potato mixture into small rounds about three inches in diameter and carefully place them in the hot oil. Fry until golden brown and crispy on one side about four to five minutes then flip gently and cook the other side another four to five minutes. Drain on paper towels to remove excess oil.

Poach the Eggs:

Fill a large saucepan with water and add a splash of white vinegar. Bring it to a gentle simmer. Crack each egg into a small bowl and carefully slide it into the simmering water. Poach for about three minutes until the whites are set but the yolks remain runny. Remove eggs with a slotted spoon and drain on a paper towel.

Make Hollandaise Sauce:

In a heatproof bowl set over simmering not boiling water whisk three egg yolks with one tablespoon fresh lemon juice and one quarter teaspoon kosher salt until the mixture begins to thicken and lighten in color. Slowly drizzle in half a cup melted unsalted butter while continuously whisking until thick and smooth. Keep warm until serving.

Assemble the Latke Eggs Benedict:

Place two crispy latkes on each plate. Top each latke with a generous slice of cold smoked salmon followed by a poached egg. Spoon warm hollandaise sauce over the top and garnish with finely diced red onion if desired.

I remember serving this to friends on a chilly morning, and watching everyone’s eyes light up with the first bite reminded me why I love cooking for others.

Flavor Boosters

Storage Tips Store leftover latkes in an airtight container in the refrigerator for up to two days. Reheat in a skillet over medium heat to regain their crispiness instead of using a microwave which can make them soggy. Poached eggs are best served fresh but can be made a little ahead and kept warm in gently simmered water.

Serving Suggestions

Serve this with a side of lightly dressed mixed greens or fresh tomato slices to complement the richness. A dollop of sour cream on the latkes before topping can add an extra layer of creaminess. For beverage pairing a crisp white wine or sparkling water with lemon works nicely.

Creative Twists

Ingredient Substitutions If you don’t have matzo meal try using more all-purpose flour or even potato starch for gluten-free options. Smoked salmon can be swapped for thin slices of ham or turkey bacon to change up the flavor profile. Lemon juice in the hollandaise can be replaced with a splash of white wine vinegar if needed. Cultural Context Latkes are a traditional Jewish food typically served during Hanukkah, symbolizing warmth and family gatherings. Eggs benedict is a classic American brunch dish with French influences from the hollandaise sauce. This recipe creatively blends the two culinary traditions into one beloved meal. Seasonal Adaptations In colder months adding fresh herbs like chives or dill to the latke mixture brightens the flavor. In summer swap smoked salmon for fresh grilled fish or lightly sautéed seasonal vegetables. Adding a pinch of smoked paprika to the hollandaise can bring a warm spicy note in fall. Success Stories Several friends who had never made latkes or hollandaise tried this recipe easily with great results. Many reported it becoming their go-to dish for holiday brunch or weekend celebrations. Freezer Meal Conversion Latkes freeze very well if laid out on a tray first to harden then stored in airtight bags. Reheat in an oven or skillet for best texture. Hollandaise sauce does not freeze well but poached eggs can be made fresh while enjoying frozen latkes.

This latke eggs benedict balances comfort and sophistication in every bite, making it a memorable brunch dish to share.

Common Questions About This Recipe

→ What type of potatoes are best for making latkes?

Russet potatoes are ideal for latkes as they provide a starchy texture that crisps well when fried.

→ How can I ensure the eggs are cooked properly?

Poach the eggs gently in simmering water for about 3 to 4 minutes to achieve a tender white with a runny yolk.

→ Can smoked salmon be substituted with another ingredient?

Yes, thin slices of smoked trout or cured salmon can be used to provide a similar smoky and savory taste.

→ What can I use instead of matzo meal for binding latkes?

All-purpose flour or breadcrumbs work well as binding agents to hold the latke mixture together.

→ How do I prevent latkes from becoming soggy?

Drain excess moisture from grated potatoes thoroughly and fry latkes in hot oil until golden and crisp on each side.