Latke Eggs Benedict
Discover how to make Latke Eggs Benedict. A delicious recipe with detailed instructions.
25
Prep Time
35
Cook Time
60
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Latke Eggs Benedict. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Prepare the potato latkes: Grate the peeled potatoes and onion using the large holes of a box grater or food processor. Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.
Step 2
2. Transfer the potato-onion mixture to a large bowl. Add the egg, matzo meal, salt, and pepper. Mix thoroughly until well combined.
Step 3
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, drop 1/4 cup portions of the potato mixture into the hot oil, flattening each slightly with a spatula.
Step 4
4. Fry the latkes for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F/95°C) while preparing the remaining components.
Step 5
5. Poach the eggs: Fill a large, deep skillet with 2-3 inches of water and bring to a gentle simmer. Add a splash of white vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Cook for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
Step 6
6. Make the hollandaise sauce: In a blender, combine egg yolks and lemon juice. Blend on high speed for 30 seconds. With the blender running, slowly drizzle in the melted butter until the sauce thickens and emulsifies. Season with salt.
Step 7
7. Assemble the dish: Place 2 warm latkes on each plate. Top each latke with a slice of smoked salmon, followed by a poached egg. Spoon warm hollandaise sauce over the eggs and garnish with diced red onion and chopped chives.
You Must Know
- ✓For extra crispy latkes, squeeze the grated potatoes in a kitchen towel multiple times to remove as much moisture as possible.
- ✓Keep the hollandaise sauce warm by placing the blender jar in a bowl of warm water while you finish preparing the other components.
Chef's Notes
For extra crispy latkes, squeeze the grated potatoes in a kitchen towel multiple times to remove as much moisture as possible.
Keep the hollandaise sauce warm by placing the blender jar in a bowl of warm water while you finish preparing the other components.
Serving Suggestions
Serve immediately with a side of mixed greens dressed with lemon vinaigrette and fresh herbs. This dish is perfect for special brunches, holiday breakfasts, or elegant weekend mornings.
Nutritional Info (Per Serving)
620
Calories
22g
Protein
28g
Carbs
48g
Fat
Tags
Lily
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More Breakfast Recipes
Latke Eggs Benedict
Discover how to make Latke Eggs Benedict. A delicious recipe with detailed instructions.
Ingredients (16)
Instructions
- Prepare the potato latkes: Grate the peeled potatoes and onion using the large holes of a box grater or food processor. Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.
- Transfer the potato-onion mixture to a large bowl. Add the egg, matzo meal, salt, and pepper. Mix thoroughly until well combined.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, drop 1/4 cup portions of the potato mixture into the hot oil, flattening each slightly with a spatula.
- Fry the latkes for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F/95°C) while preparing the remaining components.
- Poach the eggs: Fill a large, deep skillet with 2-3 inches of water and bring to a gentle simmer. Add a splash of white vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Cook for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- Make the hollandaise sauce: In a blender, combine egg yolks and lemon juice. Blend on high speed for 30 seconds. With the blender running, slowly drizzle in the melted butter until the sauce thickens and emulsifies. Season with salt.
- Assemble the dish: Place 2 warm latkes on each plate. Top each latke with a slice of smoked salmon, followed by a poached egg. Spoon warm hollandaise sauce over the eggs and garnish with diced red onion and chopped chives.
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