Easy Latke Eggs Benedict (Recipe for Printing)
Celebrate weekend brunch with crispy latkes, fresh eggs, and smoked salmon. This easy dish blends comforting flavors perfect for any spring or holiday meal. Save & click.
# What You Need:
→ Latkes
01 -
1 1/2 pounds russet potatoes, peeled
02 -
1/2 medium yellow onion
03 -
1 large egg, lightly beaten
04 -
2 tablespoons matzo meal or all-purpose flour
05 -
1 teaspoon kosher salt
06 -
1/2 teaspoon ground black pepper
07 -
Vegetable oil for frying
→ Poached Eggs
08 -
8 large eggs
09 -
Splash of white vinegar
→ Hollandaise Sauce
10 -
3 large egg yolks
11 -
1 tablespoon fresh lemon juice
12 -
1/4 teaspoon kosher salt
13 -
1/2 cup unsalted butter, melted
→ Assembly
14 -
4 ounces cold smoked salmon
15 -
Finely diced red onion, for garnish
# How to Make It:
01 -
Grate the peeled russet potatoes and half a yellow onion. Place in a clean kitchen towel and squeeze out as much liquid as possible from the mixture.
02 -
In a large bowl, combine the grated potatoes and onion with the beaten egg, matzo meal or flour, kosher salt, and black pepper. Mix thoroughly until ingredients are evenly incorporated.
03 -
Heat vegetable oil in a large skillet over medium-high heat to a depth of about 1/4 inch. Once the oil is shimmering, scoop about 1/4 cup portions of the potato mixture and flatten gently. Fry latkes in batches, cooking 3 to 4 minutes per side until deeply golden and crisp. Drain on paper towels.
04 -
Combine egg yolks, lemon juice, and kosher salt in a heatproof bowl. Set over a pan of gently simmering water and whisk continuously until mixture is slightly thickened. Gradually pour in melted butter, whisking until the sauce is glossy and has thickened. Remove from heat and keep warm.
05 -
Fill a saucepan with several inches of water and bring to a gentle simmer. Add a splash of white vinegar. Crack the eggs one at a time into a small bowl, then gently slide each egg into the water. Poach eggs for about 3 minutes, until whites are set and yolks are just runny. Lift out with a slotted spoon and drain briefly on paper towels.
06 -
Arrange two latkes per serving plate. Top each latke with a slice of smoked salmon, then carefully place a poached egg on top. Spoon warm hollandaise sauce over each poached egg. Garnish with finely diced red onion.
# Extra Tips:
01 -
For the crispiest latkes, drain excess moisture thoroughly and do not overcrowd the pan when frying.