I was rummaging through my pantry one morning when inspiration struck. What if I took the beloved classic Eggs Benedict and gave it an irresistible twist? Enter my Easy Latke Eggs Benedict! This dish combines the satisfying crunch of golden, crispy latkes with creamy, perfectly poached eggs, topped off with rich hollandaise sauce. It’s a hearty brunch idea that’s not only quick to whip up but also guaranteed to impress your family and friends. Plus, with gluten-free and vegetarian options available, everyone can enjoy this delightful dish without a fuss. Are you ready to transform your usual brunch routine into something extraordinary?

Why try this twist on Eggs Benedict?

Crispy, golden latkes serve as a delectable base that elevates your brunch experience. Rich hollandaise sauce adds a luxurious touch to perfectly poached eggs, creating a harmony of textures. Versatile options like sweet potato or herb variations cater to all tastes, while quick prep time means you can impress guests without hours in the kitchen. Enjoy a unique take on a classic with this Easy Latke Eggs Benedict, a dish that’s sure to become a weekend favorite! If you’re looking for more brunch inspiration, check out our tasty Baked Eggs Napoleon for another delightful twist.

Latke Eggs Benedict Ingredients

For the Latkes

Russet Potatoes – Choose firm potatoes for the best crunch in your latkes.
Yellow Onion – Adds moisture and enhances the overall flavor of the latkes.
Eggs – Essential for binding the latke mixture and poaching, they enrich both texture and taste.
Matzo Meal or All-Purpose Flour – Helps bind the latkes together; gluten-free flour works perfectly for substitutions.
Kosher Salt – Be sure to adjust for your taste to enhance all the flavors in your latkes.
Ground Black Pepper – Adds just the right amount of heat and depth to the dish.
Vegetable Oil – Crucial for frying the latkes to crispy perfection.

For the Hollandaise Sauce

Unsalted Butter – Provides a rich base for the creamy hollandaise sauce.
Fresh Lemon Juice – Brightens the hollandaise, balancing its richness beautifully.

For Garnishing

Smoked Salmon (Optional) – A delightful addition for non-vegetarian versions; can be omitted for a veggie delight.
Chives & Red Onion – Brighten up the dish and add a pop of color to your presentation.

With these ingredients in hand, you’re one step closer to enjoying my unique twist on latke eggs benedict, where every bite brings a symphony of flavors!

Step‑by‑Step Instructions for Latke Eggs Benedict

Step 1: Prepare Potatoes
Begin by peeling and grating 2 large russet potatoes and 1 yellow onion using a box grater or food processor. Soak the grated mixture in a large bowl of salted water for up to 1 hour. This process helps to remove excess starch, ensuring that your latkes will be delightfully crispy.

Step 2: Drain & Dry
After soaking, carefully drain the potato-onion mixture in a colander. Next, using a clean kitchen towel, squeeze out as much moisture as possible; this is crucial for achieving that golden crispiness in your latkes. The drier your mixture, the better your results will be!

Step 3: Mix Ingredients
In a mixing bowl, combine the drained potato-onion mixture with 2 beaten eggs, 1/4 cup matzo meal or all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Stir until all ingredients are thoroughly mixed, creating a sticky batter that will hold your latkes together during frying.

Step 4: Heat Oil
In a large skillet, pour in enough vegetable oil to cover the bottom, about 1/4 inch deep. Heat the oil over medium-high heat until shimmering but not smoking, approximately 5 minutes. A hot oil temperature is essential for frying latkes that are crispy on the outside and tender on the inside.

Step 5: Fry Latkes
Using a large spoon, drop heaping tablespoons of the latke mixture into the hot oil, forming round cakes. Fry each latke for 6-7 minutes, or until they turn a beautiful golden brown on one side, then flip them carefully to cook for an additional 6-7 minutes. Once done, transfer the latkes to a paper towel-lined plate to drain excess oil.

Step 6: Poach Eggs
In a separate saucepan, bring water to a gentle simmer and add 1 tablespoon of vinegar. Crack each egg into small bowls and gently slide them into the simmering water. Poach the eggs for 4-5 minutes, or until the whites are set and the yolks remain runny. Remove the eggs with a slotted spoon and set them on a plate lined with paper towels.

Step 7: Make Hollandaise
In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of fresh lemon juice. Set the bowl over a saucepan of simmering water, whisking continuously until the mixture thickens, about 3 minutes. Gradually drizzle in 1/2 cup melted unsalted butter while whisking to create a smooth and creamy hollandaise sauce.

Step 8: Assemble
To assemble your Latke Eggs Benedict, place one crispy latke on each plate. Layer it with smoked salmon, then gently top with a poached egg. Drizzle the warm hollandaise sauce generously over each egg, and finish with fresh chives and thinly sliced red onion for an added burst of flavor and color.

Expert Tips for Latke Eggs Benedict

Crispy Perfection: Always squeeze out excess moisture from the potato mixture; this is essential for achieving beautifully crispy latkes.
Oil Temperature: Heat the vegetable oil until shimmering but not smoking; this ensures a perfect fry without burned latkes.
Egg Poaching: Create a gentle whirlpool in the poaching water for a more uniform egg shape, making your presentation more delightful.
Hollandaise Consistency: Keep the hollandaise sauce warm, and if it thickens too much, whisk in a bit of warm water until it reaches the desired consistency.
Serve Fresh: For optimal taste, serve the latkes and poached eggs immediately after preparation; they’re best enjoyed hot and crispy!

Variations for Latke Eggs Benedict

Get creative with your dish and explore delightful ways to customize your Easy Latke Eggs Benedict!

Sweet Potato Swap: Replace russet potatoes with sweet potatoes for a naturally sweeter and colorful twist. The hint of sweetness perfectly contrasts the savory toppings.
Herbed Latkes: Stir in fresh dill, chives, or parsley into the latke mixture for an aromatic boost. The fresh herbs will make your dish feel more vibrant and fragrant!
Vegetarian Delight: Instead of smoked salmon, sauté some spinach or mushrooms for a deliciously earthy taste. This makes for a hearty yet light vegetarian option that everyone will love!
Spicy Kick: Add a pinch of cayenne pepper or some red pepper flakes to the latke batter. This little touch of heat can elevate your dish and tickle your taste buds!
Cheesy Latkes: Fold in shredded cheese like cheddar or feta for a creamy, savory surprise with each bite. The gooey cheese adds another layer of flavor that delights the senses!
Crunchy Topping: Top your creation with crispy bacon bits or toasted nuts for an irresistible crunch. This added texture elevates your dish, providing a satisfying bite.
Lemon Zest: For a zingy twist, grate a little lemon zest into your hollandaise sauce. It brightens the flavor and adds an extra layer of freshness!
Smoky Flavor: Enhance your hollandaise with a drop of liquid smoke or smoked paprika. This variation gives a depth of flavor that complements the crispy latkes wonderfully.

Embrace these variations and make your Latke Eggs Benedict truly your own! If you’re in need of more brunch inspiration, you may also enjoy our superb Baked Eggs Napoleon.

Make Ahead Options

These Easy Latke Eggs Benedict are perfect for meal prep enthusiasts! You can prepare the latkes up to 3 days in advance. After frying, let them cool completely, then store them in an airtight container in the refrigerator. To keep the latkes crispy, avoid stacking them and place parchment paper in between layers. The poached eggs can be made and stored for up to 24 hours; just reheat them gently in warm water before serving. For the hollandaise sauce, whip it up just before serving to maintain its creamy texture. Assemble your delicious brunch by layering the reheated latkes with poached eggs and hollandaise for a delightful meal ready in no time!

What to Serve with Easy Latke Eggs Benedict

Transform your brunch into a delightful feast with these complementary dishes that beautifully pair with crispy latkes and creamy hollandaise.

Mixed Greens Salad: A bright and refreshing salad adds a crisp contrast to the rich flavors of the Eggs Benedict. Toss in some cherry tomatoes and a light vinaigrette to enhance the experience.
Sliced Avocado: Creamy avocado provides a smooth, buttery flavor that pairs wonderfully with the crunch of the latkes. Add a sprinkle of salt and a dash of lime for a zesty touch.
Roasted Asparagus: Tender, roasted asparagus delivers a delightful crunch and earthiness, balancing the richness of the hollandaise sauce. Drizzle with a light lemon olive oil for extra flavor.
Fresh Fruit Medley: A colorful assortment of fresh fruit, like berries and melon, brightens up your plate. Its natural sweetness adds a refreshing contrast, perfect for rounding out a satisfying brunch.
Crispy Bacon: The salty, savory flavor of crispy bacon pairs beautifully with the creamy textures of your dish. Serve on the side for an indulgent touch.
Mimosas or Bloody Marys: A classic brunch beverage can elevate your dining experience. These cocktails bring a celebratory feel while complementing the savory flavors of the meal.

Each of these pairings will enhance your Easy Latke Eggs Benedict, creating a well-rounded and memorable brunch that your guests will love!

How to Store and Freeze Latke Eggs Benedict

Fridge: Store leftover latkes in an airtight container for up to 3 days. Keeping them tightly sealed will help maintain their crispness.

Freezer: For long-term storage, freeze cooked latkes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.

Reheating: To revive refrigerated or frozen latkes, reheat them in an oven at 375°F (190°C) for about 10-15 minutes until crispy. Avoid using a microwave to prevent sogginess.

Hollandaise Sauce: It’s best made fresh, but if you have leftovers, store in the fridge for up to 2 days and reheat gently over a double boiler, whisking until smooth again.

Latke Eggs Benedict Recipe FAQs

How do I select the best potatoes for latkes?
Absolutely! For latkes, I recommend using firm russet potatoes. Look for those without any green spots or soft blemishes, as they provide the best texture and crispiness. You’ll want potatoes that feel heavy for their size, ensuring they’re fresh and packed with moisture.

How should I store leftover latkes?
Very simple! Store any leftover latkes in an airtight container in the fridge for up to 3 days. Be sure to place a paper towel at the bottom of the container to absorb excess moisture, which helps keep them crispy.

Can I freeze cooked latkes?
Yes, you can! To freeze latkes, first let them cool completely. Arrange them in a single layer on a baking sheet and place them in the freezer for about 1 hour until frozen solid. Then transfer them to a freezer-safe bag or container, where they can last for up to 2 months. When you’re ready to enjoy them, simply reheat in a 375°F (190°C) oven for 10-15 minutes until crispy.

What if my latkes are not crispy?
Oh no! If your latkes are coming out soggy, it might be due to excess moisture. After grating the potatoes and onions, make sure to squeeze out as much water as possible using a clean kitchen towel. Additionally, ensure your oil is hot enough before frying – it should shimmer but not smoke. If the oil isn’t hot enough, the latkes will absorb oil and become greasy instead of crispy.

Are there any dietary considerations for this recipe?
Absolutely! This recipe can be made gluten-free by using a certified gluten-free flour in place of matzo meal or all-purpose flour. If you’re catering to vegetarians, simply omit the smoked salmon and consider adding sautéed vegetables or avocado for a hearty topping. Always check the specific brands of ingredients, such as butter and seasonings, to ensure they meet dietary needs.

How long does hollandaise sauce last in the fridge?
Great question! Fresh hollandaise sauce can be stored in the refrigerator for up to 2 days. If you have leftovers, gently reheat it over a double boiler while whisking to restore its smooth texture. Be careful not to overheat it as it can easily become too thick.