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Crispy Latke Eggs Benedict

Golden potato latkes topped with Canadian bacon or smoked salmon, poached eggs, and rich homemade hollandaise for an unforgettable brunch.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Jewish
Calories: 410

Ingredients
  

Latkes
  • 2 lb russet potatoes peeled and grated
  • 1 small onion grated
  • 2 eggs large
  • 2 tbsp all-purpose flour or matzo meal or potato starch for gluten-free
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • neutral oil for frying
Hollandaise
  • 3 egg yolks
  • 1 tbsp lemon juice plus more to taste
  • 0.5 cup unsalted butter melted and warm
  • 0.25 tsp kosher salt
  • 1 pinch cayenne or white pepper optional
Assembly
  • 8 eggs for poaching
  • 8 slices Canadian bacon or ham or smoked salmon
  • fresh chives or parsley for garnish

Equipment

  • Mixing bowls
  • Large skillet
  • Slotted spoon
  • Whisk

Method
 

  1. Grate potatoes and onion, then squeeze out excess liquid using a towel.
  2. Mix potatoes and onion with eggs, flour or matzo meal, salt, and pepper.
  3. Heat oil in a skillet and fry latkes until golden and crisp on both sides. Keep warm.
  4. Whisk egg yolks and lemon juice over gentle heat until thickened. Slowly whisk in melted butter to form hollandaise. Season.
  5. Warm Canadian bacon in a skillet or prepare smoked salmon.
  6. Poach eggs in gently simmering water until whites are set and yolks are runny.
  7. Assemble: place latkes on plates, top with bacon or salmon, poached eggs, and hollandaise. Garnish and serve.

Notes

For extra-crispy latkes, remove as much moisture as possible from the potatoes. Hollandaise is best served immediately.