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Easy Latke Eggs Benedict Recipe

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★★★★★

4.7 from 73 reviews

This Easy Latke Eggs Benedict recipe combines crispy homemade potato latkes with silky poached eggs, rich homemade hollandaise sauce, and savory smoked salmon for an elevated brunch dish. The latkes are perfectly golden and crispy, providing the ideal base for tender poached eggs and luscious hollandaise. Finished with fresh chives and diced red onion for a burst of flavor and color, this dish is an impressive yet approachable twist on classic eggs benedict.

Ingredients

Scale

Latkes

  • 1 1/2 lb russet potatoes (2 to 3 large or 3 to 5 medium)
  • 1/2 medium yellow onion
  • 1 large egg (beaten lightly)
  • 2 tbsp matzo meal or all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • Vegetable oil for frying

Poached Eggs

  • 8 large eggs (preferably very fresh)
  • Splash of white vinegar

Hollandaise Sauce

  • 3 large egg yolks
  • 1 tbsp fresh lemon juice
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter (melted)

Assembly and Garnish

  • 4 oz cold smoked salmon
  • Chopped chives
  • Finely diced red onion
  • Flaky salt and freshly ground black pepper (to taste)

Instructions

  1. Grate and Soak Potatoes and Onion: Begin by grating the russet potatoes and half a yellow onion, preferably using a food processor fitted with a fine grating blade. Place the grated potatoes in a large bowl of lightly salted water and let them soak for 20 to 30 minutes, or up to 1 hour if time permits. This soaking step removes excess starch and prevents browning of the potatoes.
  2. Drain and Prepare Potato Mixture: Drain the soaked potatoes and squeeze out as much moisture as possible using a clean kitchen towel or a paper towel–lined salad spinner. In a large mixing bowl, combine the drained grated potatoes, grated onion, lightly beaten egg, matzo meal or all-purpose flour, kosher salt, and ground black pepper. Gently fold the ingredients together with a fork until the mixture is evenly moistened and holds together well.
  3. Fry the Latkes: Heat a large skillet over medium heat and add enough vegetable oil to create a 1/4-inch deep layer. When the oil shimmers and a small test bit of the potato mixture sizzles upon contact, it is ready. Using about 3 to 4 tablespoons per latke, spoon the mixture into the skillet, shaping into 3-inch rounds. Fry 3 to 4 latkes at a time without overcrowding, cooking each side for 6 to 10 minutes until golden brown and crispy. Remove with a slotted spatula and drain on a baking sheet. Keep the latkes warm in the oven and reheat leftovers at 350°F on a wire rack for extra crispness.
  4. Poach the Eggs: Crack each of the 8 large eggs into a small ramekin. Fill a saucepan with about 2 inches of water, add a splash of white vinegar, and bring it to a bare simmer over medium heat—small bubbles should form on the bottom without boiling. Gently slide each egg into the water and poach for 4½ to 5 minutes until the whites are set and yolks remain jammy. For firmer yolks, extend cooking by about 30 seconds. Remove the eggs and place them on a lightly oiled plate. They can be reheated briefly in simmering water if needed.
  5. Make the Hollandaise Sauce: In a blender, combine 3 large egg yolks, 1 tablespoon fresh lemon juice, and 1/4 teaspoon kosher salt. Blend on medium-high speed until smooth. Melt 1/2 cup unsalted butter until hot but not bubbling. With the blender running on low, slowly drizzle the melted butter into the yolk mixture to emulsify and thicken the sauce. If the hollandaise is too thin, gently whisk it over a simmering water bath until slightly thickened, taking care not to overheat and curdle the eggs. Keep the sauce warm up to 30 minutes over a warm water bath, away from direct heat.
  6. Assemble the Latke Benedict: Place a warm latke on each plate. Top with a slice of cold smoked salmon and a poached egg. Generously drizzle warm hollandaise sauce over the top. Garnish with chopped chives and finely diced red onion. Finish with flaky salt and freshly ground black pepper to taste. For an extra vibrant presentation, add a little more chopped chive on top. Serve immediately for the best flavor and texture.

Notes

  • Soaking the grated potatoes is critical to remove excess starch, which helps achieve crispy latkes.
  • Use the freshest eggs possible for perfectly shaped and neat poached eggs.
  • Keep latkes warm in a low oven to maintain crispness before serving.
  • If hollandaise sauce becomes too thin, gently rewarm and whisk it over a water bath to thicken.
  • Leftover latkes can be reheated on a wire rack at 350°F for extra crispiness.
  • Add a splash of vinegar to the poaching water to help egg whites coagulate more effectively.

Keywords: latkes, eggs benedict, smoked salmon, hollandaise sauce, poached eggs, potato pancakes, brunch recipe

Find it online: https://kochenmitviktoria.com/easy-latke-eggs-benedict-recipe/