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My weekend star dish is this filling Latke Eggs Benedict. It brings together crunchy potato pancakes with soft poached eggs and creamy hollandaise. It turns regular breakfasts into something amazing, mixing Jewish and American brunch favorites in one mind-blowing meal.
I cooked this for the first time when my in-laws came to visit us. They loved how I swapped English muffins for crispy potato latkes so much that now they ask for it whenever we get together.
Ingredients
- Russet potatoes: These make the best base for crunchy outside, soft inside latkes – grab ones without any green spots
- Small onion: Gives that must-have flavor and juiciness to your latkes – pick ones that feel firm with tight skin
- Large eggs: They pull double duty in this dish, going in the latkes and starring on top – the fresher, the tastier
- All purpose flour: Helps hold your latkes together without making them heavy
- Baking powder: My little trick for extra fluffy, airy potato pancakes
- White vinegar: Creates the right water for perfect poached eggs with firm whites and runny centers
- Unsalted butter: The foundation of your smooth hollandaise – try fancy butter for extra creaminess
- Lemon juice: Cuts through the richness and wakes up the hollandaise – squeeze it fresh
- Dijon mustard: Adds a bit of depth to your sauce without taking over
- Fresh herbs: Chives and parsley add color and freshness against all that richness
Step-by-Step Instructions
- Prepare the potato mixture:
- Wrap your freshly grated potatoes and onion in a clean dish towel and squeeze out every drop of moisture you can. Don't rush this part – it's the key to getting super crispy latkes instead of soggy ones. Most folks don't squeeze enough, so really put some muscle into it
- Create the latke batter:
- Combine your dried potato-onion mix with eggs, flour, baking powder, salt and pepper until everything's nicely coated. You want a mix that sticks together when pressed but isn't too wet or dry
- Form and fry latkes:
- Get your oil hot but not smoking, then drop in 2 tablespoons of mix for each latke, pressing them down a bit. Let them cook 3-4 minutes each side until they're golden brown and crunchy around the edges. Don't flip them too soon or they'll fall apart
- Perfect your poached eggs:
- Get water barely bubbling, add a splash of vinegar, and stir to make a gentle whirlpool. Crack each egg into a small cup first, then slide it carefully into the water. Cook for 3-4 minutes so the whites set but the yolks stay runny. It takes practice, so don't worry if your first few aren't perfect
- Create silky hollandaise:
- Beat egg yolks and lemon juice in a heat-safe bowl until they're light and fluffy. Then very slowly pour in warm melted butter while whisking like crazy until it thickens enough to coat a spoon. If it gets too thick, add a few drops of warm water while whisking
- Assemble with care:
- Stack your hot crispy latkes on plates, place a poached egg on each one, pour that creamy hollandaise all over, and scatter fresh herbs on top. Serve right away while everything's warm so when you cut in, that runny yolk makes an amazing sauce
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How you grate the potatoes really matters in this dish. My grandma showed me to grate some onion first, then switch between potato and onion to stop the potatoes from turning brown. She used this old wooden bowl that had years of latke-making soaked into it from every Hanukkah, and I swear you could taste all that history with every bite.
Make Ahead Options
You can make your latkes a day before and warm them up in a 350°F oven for 5-7 minutes until they're crispy again. This makes hosting way easier when you're juggling different parts of the meal. When I have people over for brunch, I often make the latkes the night before so I can focus on getting the eggs and sauce just right in the morning without rushing.
Troubleshooting Hollandaise
Hollandaise sauce might seem scary but it's actually pretty simple with a few tricks. If your sauce splits or gets too thick, just whisk in a bit of hot water. If it's too runny, keep whisking over very low heat until it thickens up. The biggest mistake people make is adding butter too fast or using butter that's too hot, which can cook the egg yolks. Just pour it in really slowly while whisking non-stop and you'll nail it every time.
Seasonal Variations
In spring, try adding fresh asparagus under your poached egg and mix some lemon zest into the hollandaise. Summer calls for slices of juicy heirloom tomatoes between the latke and egg with fresh basil on top. Fall is perfect for butter-sautéed mushrooms with thyme. Winter works best with the original version, maybe with some smoked salmon added. Each version celebrates what's fresh while keeping the heart of the dish intact.
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Don't wait to eat - serve while everything's hot so everyone can enjoy that perfect mix of flavors.
Frequently Asked Questions
- → How do I prevent my latkes from becoming soggy?
You need to get rid of all the water from your grated potatoes and onions. Squeeze them really well in a kitchen towel before mixing everything together. Make sure your oil is hot when you start cooking, and don't put too many pancakes in the pan at once.
- → Can I make the components ahead of time?
You can make the potato pancakes early and warm them up in the oven at 375°F for 5-7 minutes till they're crispy again. The sauce tastes best when it's fresh, but you can prep the eggs up to a day ahead and keep them in cold water in the fridge. Just warm them up in hot water for a minute before serving.
- → What's the secret to perfect poached eggs?
Always use fresh eggs and add a splash of vinegar to your simmering water. Make a gentle swirl in the water, then slide your egg in and cook it for about 3-4 minutes. For best results, crack each egg into a small bowl first instead of straight into the pot.
- → Why did my hollandaise sauce break or curdle?
Sauces usually break when you add butter too fast or the heat gets too high. You can fix a broken sauce by whisking in a teaspoon or two of hot water. If it's all lumpy from too much heat, start over with new egg yolks and slowly mix the broken sauce into them while whisking like crazy.
- → What can I serve with Latke Eggs Benedict?
This dish goes really well with a light green salad, some fresh fruit, cooked asparagus, or some quick spinach. If you want a bigger meal, try adding some smoked salmon between the potato pancake and egg. A mimosa or Bloody Mary works great if you're doing a fancy brunch.
- → Can I make this dish dairy-free?
You can totally make this without dairy. Just swap the butter in the sauce for a plant-based option or try making a sauce with mashed avocado mixed with lemon juice, mustard, and seasonings. The potato pancakes can be fried in olive oil and they'll still taste amazing.