Easy Latke Eggs Benedict
A crispy potato-based twist on the classic poached egg breakfast.
Ingredients
- For the Potato Latkes
- 2 cups Russet Potatoes shredded
- 1 tablespoon Onion finely minced
- 1/2 clove Garlic minced
- 1 large Egg lightly beaten
- 1 tablespoon All-Purpose Flour
- 1/2 teaspoon Salt
- 1/2 cup Cooking Oil
- For the Poached Eggs
- 4 large Eggs
- 1 teaspoon White Vinegar
- Water for simmering
- For the Hollandaise Sauce
- 1 large Egg Yolk
- 1/2 Lemon freshly squeezed
- 4 tablespoons Butter melted and hot
- Pinch of Cayenne Pepper
- Salt to taste
- 1 tablespoon Fresh Dill minced (garnish)
Instructions
- Peel and shred potatoes into cold water, let sit, then squeeze completely dry using a clean kitchen towel.
- Mix the dried potatoes with minced onion, garlic, beaten egg, flour, and salt until evenly coated.
- Heat oil in a skillet and fry dollops of the potato mixture until deep golden brown and crispy on both sides.
- Bring water and vinegar to a gentle simmer in a saucepan and create a slow whirlpool with a spoon.
- Slide eggs into the water one at a time and simmer until the whites are set but the yolks remain soft.
- Combine egg yolk, lemon juice, and cayenne in a bowl, then slowly whisk in hot melted butter until thick and creamy.
- Place poached eggs on top of the crispy latkes, drizzle with hollandaise sauce, and garnish with fresh dill.
Notes
• Texture Tip: Squeezing the water out of the potatoes is the most critical step for achieving a crispy texture.
• Temperature: Keep finished latkes in a warm oven while poaching the eggs to ensure the entire dish is hot when served.
• Freshness: Use the freshest eggs possible to ensure the whites stay tight and neat during the poaching process.
• Temperature: Keep finished latkes in a warm oven while poaching the eggs to ensure the entire dish is hot when served.
• Freshness: Use the freshest eggs possible to ensure the whites stay tight and neat during the poaching process.