If you love classic brunch dishes but want something unique and full of texture, this Latke Eggs Benedict is the perfect recipe. Instead of the traditional English muffin base, this dish features crispy, golden potato latkes that provide the perfect crunch. Topped with a soft, perfectly poached egg and a velvety hollandaise sauce, this dish is a mouthwatering twist on a breakfast favorite. Every bite combines crispy, creamy, and savory elements, making it a standout meal for special occasions, weekend brunches, or even a decadent breakfast-for-dinner treat.
One of the best things about this Latke Eggs Benedict is that it balances flavors and textures beautifully. The crispy latke base adds an extra depth of flavor compared to a plain muffin, while the poached egg brings a creamy richness. The hollandaise sauce, with its buttery, lemony goodness, ties everything together for a dish that feels indulgent yet surprisingly simple to prepare. Plus, latkes are naturally gluten-free, making this an excellent alternative for those avoiding bread.
Another reason to love this recipe is its versatility. While the traditional version uses smoked salmon or Canadian bacon, you can customize your toppings based on preference. Whether you prefer sautéed spinach, avocado slices, or even smoked turkey, there are endless ways to make this dish your own. Additionally, since latkes are easy to prepare in advance, this meal can be made quickly for a hassle-free brunch. Whether you’re cooking for a holiday breakfast, a weekend treat, or simply looking to elevate your morning meal, this Latke Eggs Benedict recipe is sure to impress.
Why You’ll Love This Latke Eggs Benedict
There are countless reasons why this Latke Eggs Benedict should be your next go-to brunch dish. First, it takes everything you love about eggs Benedict and upgrades it with a crispy, flavorful base. The texture contrast between the crispy potato latkes and the creamy egg yolk creates an unforgettable bite. Plus, latkes are more flavorful than an English muffin, absorbing just the right amount of hollandaise while staying crispy on the outside.
Another reason to love this dish is how easy it is to customize. Whether you’re looking for a vegetarian option, a protein-packed version, or even a dairy-free adaptation, this recipe allows you to get creative. You can switch up the toppings, experiment with different seasonings in the latkes, or even use a dairy-free hollandaise sauce.
This recipe is also great for entertaining. If you’re hosting brunch for family or friends, these Latke Eggs Benedict can be partially prepped ahead of time. The latkes can be made in advance and reheated, and the hollandaise can be blended quickly just before serving. This means you can serve a restaurant-quality dish without spending all morning in the kitchen.
Ingredients for the Best Latke Eggs Benedict
To make this delicious and gourmet brunch dish, you’ll need the following ingredients:
For the Latkes:
- 2 large russet potatoes, peeled and grated – Creates the crispy base for the dish.
- ½ small onion, grated – Adds flavor and helps bind the latkes.
- 1 egg, beaten – Helps hold the latkes together.
- 2 tablespoons all-purpose flour or potato starch – Provides structure and ensures crispiness.
- ½ teaspoon salt – Enhances the overall flavor.
- ¼ teaspoon black pepper – Adds mild spice.
- ¼ teaspoon garlic powder (optional) – Gives extra depth of flavor.
- Vegetable oil, for frying – Ensures a crispy, golden crust.
For the Poached Eggs:
- 4 large eggs – The perfect creamy topping.
- 1 tablespoon white vinegar – Helps the eggs hold their shape while poaching.
- Water, for poaching – Needed to cook the eggs gently.
For the Hollandaise Sauce:
- 3 large egg yolks – Creates a rich, velvety sauce.
- ½ cup unsalted butter, melted – Provides the creamy texture.
- 1 tablespoon fresh lemon juice – Adds brightness and balances the richness.
- ½ teaspoon Dijon mustard – Enhances the flavor.
- Pinch of salt – Helps bring out the flavors.
- Pinch of cayenne pepper (optional) – Adds a slight kick.
Toppings (Optional):
- Smoked salmon or Canadian bacon – Traditional eggs Benedict toppings.
- Sliced avocado – Adds creaminess and healthy fats.
- Fresh herbs (chives, parsley, or dill) – Brightens up the dish.
Essential Kitchen Equipment
Before getting started, gather the following kitchen tools:
- Box grater – For shredding the potatoes and onions.
- Mixing bowls – For preparing the latke mixture.
- Large skillet – To fry the latkes until golden brown.
- Slotted spoon – Helps remove latkes and poached eggs without excess liquid.
- Saucepan – Needed for poaching eggs.
- Blender or whisk – For making the hollandaise sauce.
- Paper towels – To drain excess oil from the latkes.
Step-by-Step Instructions to Make Latke Eggs Benedict
- Prepare the Latkes: Grate the potatoes and onion, then squeeze out as much excess moisture as possible using a clean kitchen towel. In a mixing bowl, combine the grated potatoes, onion, beaten egg, flour (or potato starch), salt, pepper, and garlic powder. Mix until well combined.
- Fry the Latkes: Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. Scoop about ¼ cup of the latke mixture into the pan, flattening it slightly. Fry for 3-4 minutes per side until crispy and golden brown. Drain on paper towels and keep warm.
- Poach the Eggs: Fill a saucepan with 3 inches of water and bring to a gentle simmer. Add the vinegar. Crack each egg into a small bowl, then gently slide it into the water. Cook for 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove and drain on a paper towel.
- Make the Hollandaise Sauce: In a blender, combine the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Blend for a few seconds. Slowly drizzle in the melted butter while blending until the sauce is thick and creamy. If making by hand, whisk continuously while adding butter.
- Assemble the Dish: Place two latkes on each plate. Add smoked salmon or bacon if using. Top each latke with a poached egg, then generously drizzle with hollandaise sauce. Garnish with fresh herbs and serve immediately.
Tips for the Best Latke Eggs Benedict
- Squeeze out excess moisture from the potatoes – This ensures crispy latkes.
- Use fresh eggs for poaching – Fresher eggs hold their shape better.
- Slowly drizzle the butter into the hollandaise – This helps it emulsify properly.
- Keep latkes warm in a low oven – Prevents them from getting soggy before serving.
How to Store and Reheat Latke Eggs Benedict
Store leftover latkes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10 minutes to restore crispiness. Hollandaise sauce is best made fresh, but if storing, keep it in a thermos or reheat gently over low heat while whisking.
Conclusion
This Latke Eggs Benedict recipe is the perfect way to elevate your brunch game. The combination of crispy latkes, soft poached eggs, and rich hollandaise sauce creates an irresistible meal that’s both indulgent and satisfying. Whether you’re making this for a weekend breakfast or a special occasion, it’s guaranteed to impress. Plus, it’s easy to customize with different toppings, making it a versatile dish for any taste preference. Try this recipe today and experience a gourmet twist on a brunch classic. If you love this dish, share it with friends and subscribe for more creative recipes!
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Crispy and Flavorful Latke Eggs Benedict Recipe for a Gourmet Brunch
- Total Time: 40
- Yield: 4 1x
Description
This Latke Eggs Benedict recipe features crispy potato latkes, poached eggs, and creamy hollandaise sauce. A perfect twist on a brunch classic!
Ingredients
For the Latkes:
- 2 large russet potatoes, peeled and grated – Creates the crispy base for the dish.
- ½ small onion, grated – Adds flavor and helps bind the latkes.
- 1 egg, beaten – Helps hold the latkes together.
- 2 tablespoons all-purpose flour or potato starch – Provides structure and ensures crispiness.
- ½ teaspoon salt – Enhances the overall flavor.
- ¼ teaspoon black pepper – Adds mild spice.
- ¼ teaspoon garlic powder (optional) – Gives extra depth of flavor.
- Vegetable oil, for frying – Ensures a crispy, golden crust.
For the Poached Eggs:
- 4 large eggs – The perfect creamy topping.
- 1 tablespoon white vinegar – Helps the eggs hold their shape while poaching.
- Water, for poaching – Needed to cook the eggs gently.
For the Hollandaise Sauce:
- 3 large egg yolks – Creates a rich, velvety sauce.
- ½ cup unsalted butter, melted – Provides the creamy texture.
- 1 tablespoon fresh lemon juice – Adds brightness and balances the richness.
- ½ teaspoon Dijon mustard – Enhances the flavor.
- Pinch of salt – Helps bring out the flavors.
- Pinch of cayenne pepper (optional) – Adds a slight kick.
Instructions
- Prepare the Latkes: Grate the potatoes and onion, then squeeze out as much excess moisture as possible using a clean kitchen towel. In a mixing bowl, combine the grated potatoes, onion, beaten egg, flour (or potato starch), salt, pepper, and garlic powder. Mix until well combined.
- Fry the Latkes: Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. Scoop about ¼ cup of the latke mixture into the pan, flattening it slightly. Fry for 3-4 minutes per side until crispy and golden brown. Drain on paper towels and keep warm.
- Poach the Eggs: Fill a saucepan with 3 inches of water and bring to a gentle simmer. Add the vinegar. Crack each egg into a small bowl, then gently slide it into the water. Cook for 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove and drain on a paper towel.
- Make the Hollandaise Sauce: In a blender, combine the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Blend for a few seconds. Slowly drizzle in the melted butter while blending until the sauce is thick and creamy. If making by hand, whisk continuously while adding butter.
- Assemble the Dish: Place two latkes on each plate. Add smoked salmon or bacon if using. Top each latke with a poached egg, then generously drizzle with hollandaise sauce. Garnish with fresh herbs and serve immediately.
Notes
- Squeeze out excess moisture from the potatoes – This ensures crispy latkes.
- Use fresh eggs for poaching – Fresher eggs hold their shape better.
- Slowly drizzle the butter into the hollandaise – This helps it emulsify properly.
- Keep latkes warm in a low oven – Prevents them from getting soggy before serving.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Cuisine: AMERICAN
Nutrition
- Serving Size: 4
- Calories: 550
