Name: Crispy Latke Eggs Benedict for a Brunch Worth Celebrating
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 large Russet Potatoes (firm russets for best texture); 0.5 large Yellow Onion (or shallots for milder taste); 1 large Eggs (for binding mixture); 0.25 cup Matzo Meal or All-Purpose Flour (gluten-free option available); to taste Kosher Salt; to taste Ground Black Pepper; 1/4 inch Vegetable Oil (for frying); to taste Smoked Salmon (or crispy bacon or avocado); to taste Chives (finely chopped); to taste Finely Diced Red Onion; 1 half Lemon (juice for hollandaise)

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As I watched the crispy latkes sizzle in the pan, the aroma of golden potatoes and onions filled my kitchen, pulling my family in like a cozy blanket. These Easy Latke Eggs Benedict transform breakfast into a mouthwatering adventure! Combining the heartiness of perfectly fried latkes with delicate poached eggs and a drizzle of rich hollandaise, it’s a brunch dish that’s both indulgent and approachable. With a satisfying crunch and a burst of flavors from fresh chives and lemon, this recipe is perfect for impressing guests or simply treating yourself to something special. Plus, it’s easily adaptable for gluten-free diets! Ready to elevate your brunch game? Let’s dive into this delightful combination that’s sure to make your taste buds sing!

Why You’ll Crave Latke Eggs Benedict?

Crunchy Perfection: The combination of crispy latkes and creamy hollandaise creates a match made in heaven, offering a perfect balance of textures.

Customizable Delight: Whether you prefer smoked salmon, crispy bacon, or avocado, this dish allows for endless creativity and adaptation.

Time-Saving Option: You can prepare the latke batter in advance, making this a quick dish for any brunch gathering.

Gourmet Experience: Enjoy a restaurant-quality meal at home and impress your guests with this indulgent yet approachable recipe.

Gluten-Free Friendly: With simple substitutions, you can easily adapt this recipe to be gluten-free, ensuring everyone can join in on the fun!

Latke Eggs Benedict Ingredients

For the Latkes
• Russet Potatoes – These provide the structure and crispiness for the latkes; use firm russets for the best texture.
• Yellow Onion – Adds delicious flavor; can be swapped with shallots for a milder taste.
• Eggs – Essential for binding the mixture; fresher eggs yield better results for poaching.
• Matzo Meal or All-Purpose Flour – Binds the ingredients together; for a gluten-free option, use matzo meal or a gluten-free flour blend.
• Kosher Salt & Ground Black Pepper – Season the latkes perfectly; adjust to taste for the best flavor.
• Vegetable Oil – Critical for frying; make sure it’s hot enough to achieve that desired crispiness.

For Toppings
• Smoked Salmon – Adds a rich, delightful flavor; can be replaced with crispy bacon or avocado for a different spin.
• Chives & Finely Diced Red Onion – Fresh garnishes enhance both flavor and presentation.
• Lemon – Brings brightness to the hollandaise; extra wedges are perfect for serving alongside the dish.

Prepare these ingredients, and you’ll be well on your way to crafting a fabulous Latke Eggs Benedict that is sure to impress and delight!

Step‑by‑Step Instructions for Easy Latke Eggs Benedict

Step 1: Prep Potatoes
Start by grating 2 large russet potatoes and half a yellow onion using a box grater or food processor. Immediately soak the grated mixture in a large bowl of salted water for 20–30 minutes. This helps remove excess starch, allowing for crispier latkes. Stir occasionally to ensure everything is submerged.

Step 2: Drain and Dry
Once the potatoes have soaked, place a clean kitchen towel or cheesecloth over a colander and pour the mixture in to drain thoroughly. Squeeze the towel tightly to extract as much moisture as possible. The drier your mixture, the crispier your latkes will be, so take your time with this step.

Step 3: Mix Ingredients
In a mixing bowl, combine the drained potato-onion mixture with 1 beaten egg, 1/4 cup matzo meal or all-purpose flour, and season generously with kosher salt and freshly ground black pepper. Mix everything until well incorporated and you achieve a cohesive mixture. This will ensure the latkes hold together during frying.

Step 4: Fry Latkes
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering, around 350°F. Using 3-4 tablespoons for each latke, carefully drop the potato mixture into the hot oil. Fry the latkes for 6–10 minutes on each side until they turn golden brown and crispy. Adjust the heat as necessary to prevent burning.

Step 5: Poach Eggs
While the latkes are frying, bring a pot of water to a gentle simmer and add a splash of vinegar. Create a whirlpool in the simmering water using a spoon, and carefully drop in each egg (one at a time). Poach the eggs for about 4½ to 5 minutes until the whites are set, yet the yolks remain beautifully runny.

Step 6: Make Hollandaise
In a blender, combine 3 egg yolks, the juice of half a lemon, and a pinch of salt. Blend until slightly thickened, then gradually drizzle in 1/2 cup of melted butter while the blender runs to create a smooth, creamy hollandaise sauce. If the sauce thickens too much, whisk in a tablespoon of warm water to achieve the right consistency.

Step 7: Assemble
To plate your Easy Latke Eggs Benedict, start with a crispy latke as the base. Top it with a slice of smoked salmon (if using), gently place a poached egg on top, and generously drizzle with warm hollandaise sauce. Garnish with finely chopped chives and a sprinkle of diced red onion for a fresh finish.

Latke Eggs Benedict Variations & Substitutions

Feel free to put your own spin on this delightful recipe and make it truly yours!

Dairy-Free: Replace the butter in the hollandaise with a dairy-free alternative or use a vegan hollandaise recipe for a lighter, plant-based twist.
Gluten-Free: Use certified gluten-free flour instead of all-purpose flour or stick with matzo meal to keep your latkes crispy and delicious.
Spicy Kick: Add a pinch of cayenne pepper or some diced jalapeño to the latke mixture for a little heat that’ll elevate your breakfast game.
Herb Infusion: Toss in finely chopped fresh herbs like dill or parsley into your latke mixture for a flavor boost that’s bright and refreshing.
Smoky Flavor: Try adding smoked paprika to the latke batter for an extra depth of flavor that pairs exquisitely with the smoked salmon.
Texture Twist: For added crunch, fold in coarsely grated zucchini or carrots into the latke mixture; just remember to squeeze out excess moisture!
Creamy Avocado: Swap the smoked salmon for creamy avocado slices for a rich and satisfying alternative that’s both filling and flavorful.
Lemon Hollandaise: For a zesty twist, add an extra squeeze of lemon juice and a dash of lemon zest to your hollandaise sauce; it brightens the whole dish beautifully.

Explore these variations, and don’t hesitate to mix and match your personal favorites! For more delicious ideas, check out my tips on gluten-free cooking or how to make your own hollandaise sauce from scratch.

What to Serve with Easy Latke Eggs Benedict?

Elevate your brunch experience with delightful accompaniments that complement the crispy, hearty goodness of your dish.

Mixed Greens Salad:
A light salad dressed with lemon vinaigrette adds freshness, balancing the richness of the latkes and hollandaise.
Fresh Fruit Platter:
Serve vibrant oranges or berries for a burst of juicy sweetness that contrasts beautifully with the savory latkes.
Crispy Bacon Strips:
The salty crunch of crispy bacon pairs perfectly with the rich hollandaise, adding another layer of flavor to your brunch.
Avocado Toast:
Creamy avocado on toasted bread can enhance the dish’s texture and bring a modern twist to your brunch table.
Roasted Tomatoes:
Sweet, caramelized cherry tomatoes drizzled with a hint of balsamic glaze will elevate the dish and add a pop of color.
Sparkling Mimosa:
A light, effervescent mimosa makes for a refreshing beverage that complements the savory flavors and keeps the mood festive.

Helpful Tricks for Latke Eggs Benedict

Moisture Management: Squeeze out as much moisture as possible from the grated potatoes; this is crucial for achieving perfectly crispy latkes and avoiding sogginess.
Perfect Oil Temperature: Ensure your frying oil is hot enough (around 350°F) to create that golden crust; if it’s too cool, you’ll end up with greasy latkes.
Egg Freshness Counts: Use the freshest eggs for poaching to ensure the best texture; older eggs can lead to a less desirable, more watery result.
Hollandaise Consistency: Keep the hollandaise sauce warm but not hot; if it thickens too much, whisk in warm water gradually to achieve a smooth texture.
Flavor Variations: Experiment with different toppings like crispy bacon or avocado; they can bring new flavors to your Latke Eggs Benedict experience.

Make Ahead Options

These Easy Latke Eggs Benedict are perfect for busy home cooks looking to save time on hectic mornings! You can prepare the latke mixture up to 24 hours in advance by grating the russet potatoes and onion, soaking them, and then mixing with the other ingredients. Store the combined mixture in an airtight container in the fridge until you’re ready to fry. Additionally, hollandaise sauce can be made up to 2 hours ahead and kept warm to maintain its creamy texture. When you’re ready to serve, simply fry the latkes fresh for that perfect crunch, poach your eggs, and drizzle the warmed hollandaise on top for a delightful brunch experience that tastes just as amazing as when made fresh!

Storage Tips for Latke Eggs Benedict

Fridge: Store any leftover Latke Eggs Benedict in an airtight container and consume within 2 days for the best taste.

Freezer: While it’s best to enjoy latkes fresh, you can freeze cooked latkes for up to 2 months. Reheat in the oven at 375°F until crispy.

Hollandaise: If you have leftover hollandaise sauce, store it in the fridge for up to 2 hours; whisk in warm water if it thickens.

Reheating: Reheat latkes in the oven or an air fryer to retain their crunch, as microwaving may make them soggy.

Easy Crispy Latke Eggs Benedict Recipe FAQs

How do I choose the best potatoes for latkes?
Absolutely! For the crispiest latkes, I recommend using firm russet potatoes. Look for potatoes that are smooth with few dark spots, as these give the best texture. If you’re in a pinch, Yukon Golds can also work, but russets are truly the gold standard for this recipe.

How long can I store cooked latkes?
Cooked latkes are best enjoyed fresh, but you can keep any leftovers in an airtight container in the fridge for up to 2 days. To maintain their crispiness, reheat them in a 375°F oven for about 10 minutes, or until heated through.

Can I freeze leftover latkes?
Yes, you can! Freeze cooked latkes for up to 2 months. To do this, ensure they’ve cooled completely, then place them in a single layer on a baking sheet to freeze for about 2 hours. Once frozen, transfer them to a freezer bag. When you’re ready to enjoy them, reheat in the oven until crispy.

What if my hollandaise sauce thickens too much?
Very! If your hollandaise thickens while sitting, simply whisk in a tablespoon of warm water until it reaches a more pourable consistency. It should remain just warm; if stored longer than 2 hours, it may need refreshing with a little warm water during whisking.

Are there any dietary considerations for this recipe?
Certainly! This Easy Latke Eggs Benedict can be made gluten-free by using matzo meal or a gluten-free flour blend. If you’re serving guests with dietary restrictions, I recommend asking about allergies, especially concerning eggs and seafood if using smoked salmon. Enjoying diverse toppings like avocado or bacon makes this dish adaptable for everyone.

How do I achieve the perfect poached eggs?
For perfectly poached eggs, start with the freshest eggs; they hold their shape better. Bring a pot of water to a gentle simmer, add a splash of vinegar to help the egg whites set, then create a whirlpool before gently dropping in the eggs one by one. Poach each egg for about 4½ to 5 minutes to keep the yolk nice and runny.