Latke Eggs Benedict: Perfect Brunch in 50 Min

Latke Eggs Benedict happened in my kitchen by accident, the way all the best brunch ideas do. Latke Eggs Benedict was not the plan that Sunday—my plan was “reheat leftover Hanukkah latkes and maybe be productive,” which is adorable in hindsight. I had a plate of crispy potato pancakes, a carton of eggs, and that very specific craving for something cozy but a little fancy.

So I did what any sane home cook does: I started stacking. Latke, poached egg, hollandaise. The first bite was all nostalgia-meets-brunch excitement—crunchy edges, runny yolk, silky sauce—and it instantly became a family tradition I now “suggest” any time someone sleeps over.

Classic eggs benedict is already delicious, but swapping the English muffin for a golden, crispy latke is basically giving brunch a glow-up. This recipe walks you through crispy latkes that don’t go soggy, poached eggs that won’t stress you out, and hollandaise that tastes restaurant-y without requiring culinary school. Plus: make-ahead tips and topping ideas so you can turn this into your signature thing.

Table of Contents

Table of Contents

Quick Overview

• Prep Time: 20 minutes
• Cook / Chill Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4 (2 latkes per person)
• Difficulty: Intermediate

Why You’ll Love This Latke Eggs Benedict

– Crunch that holds up. With a few small tricks, your latkes stay crisp even under a poached egg and hollandaise.
– Comfort + fancy in one bite. It’s Jewish comfort food meets elegant brunch—and it looks like you tried harder than you did.
– Make-ahead friendly. You can prep latkes and even hold hollandaise so brunch isn’t a full-contact sport.
– Choose-your-own-adventure toppings. Smoked salmon, brisket, avocado, herbs, hot sauce… go with your heart.
– Holiday-worthy, weekend-easy. This is great for Hanukkah mornings, Mother’s Day, or any Sunday where you want applause.

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Ingredients for Latke Eggs Benedict

For the Latkes:

• 2 pounds russet potatoes (about 4 medium; russets = crispier latkes)
• 1 small yellow onion, grated (or very finely minced)
• 2 large eggs
• 1/4 cup all-purpose flour (or matzo meal)
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Neutral oil for frying (about 3/4 cup; canola, vegetable, or avocado oil)

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon lemon juice, plus more to taste
• 1/2 cup (1 stick) unsalted butter, melted and warm (not screaming hot)
• 1/4 teaspoon kosher salt
• Pinch of cayenne or paprika (optional, but I love it)

For Assembly & Toppings:

• 8 large eggs (for poaching)
• 1–2 teaspoons white vinegar (helps the whites behave)
• Chives or dill, chopped (optional but pretty)
• Optional toppings: smoked salmon, capers, thin-sliced red onion, avocado, brisket, hot sauce, everything bagel seasoning

Ingredient Substitutions & Variations

Let’s talk about how flexible this is, because real life is full of “wait, I’m out of that.”

Potato swaps (for the latkes):

• Sweet potatoes: Slightly softer inside, a little sweeter. Add an extra tablespoon of flour if the mixture feels loose.
• Zucchini latkes: Grate zucchini and squeeze it bone-dry (seriously). Great if you want something lighter.
• Half potato, half parsnip: Peppery and cozy, like fall decided to join brunch.

Hollandaise options:

• Blender hollandaise: If whisking over heat stresses you out, blender hollandaise is a lifesaver. (More on that in the method.)
• Dairy-free: Use a good plant-based butter. The flavor changes slightly, but it still gives you that creamy, lemony sauce vibe.
• Flavored hollandaise: Add a pinch of smoked paprika, a dab of Dijon, or a little grated horseradish if you want some attitude.

Protein and topping ideas:

• Smoked salmon turns this into a deli-brunch moment.
• Pulled brisket makes it feel like brunch met a holiday dinner.
• Avocado + chili crisp is not traditional, but neither is my life, so I support it.

If you want more brunch mashups, peek at best brunch recipes.

What Makes Latke Eggs Benedict Special

The normal eggs benedict formula is: toasted base + salty protein + poached egg + hollandaise. When you make Latke Eggs Benedict, the latke pulls double duty as the base and the “salty-crispy” component.

You get shattery edges from the fried potato, a soft center, then that runny yolk mixing with silky hollandaise. It’s rich, yes. But it’s also balanced because potatoes are basically nature’s comfort blanket.

One more thing: latkes are sturdy. An English muffin can get soggy and sad under sauce. A good latke fights back.

How to Make Latke Eggs Benedict

1. Make the latke mixture (and squeeze out the moisture)

Peel and grate the potatoes (box grater or food processor). Grate the onion too.

Now the most important step for crispy latkes: squeeze out as much liquid as you can. I dump the mixture into a clean kitchen towel and wring it out over the sink like it owes me money. If you skip this, you’ll get limp, oily pancakes and a small personal tragedy.

In a big bowl, mix:

• squeezed grated potatoes + onion
• eggs
• flour (or matzo meal)
• salt and pepper

Let it sit while you heat your oil. The mixture will look a little watery at the bottom—just stir right before scooping.

2. Fry the latkes until deeply golden

Heat about 1/4 inch of oil in a large skillet over medium-high heat. You want it hot enough that a tiny bit of potato sizzles immediately.

Scoop about 1/4 cup mixture per latke, flatten gently, and don’t crowd the pan. Fry 3–4 minutes per side until deep golden brown.

Drain on a wire rack if you have one (crispiest). Paper towels work too—just don’t stack them like pancakes, or they’ll steam themselves soft. Sprinkle with a tiny pinch of salt while hot.

You can keep latkes warm on a baking sheet in a 250°F oven while you finish the batch.

3. Make the hollandaise (my “no panic” method)

I’ve broken hollandaise before. More than once. It happens when the heat is too high or you rush the butter. Here’s what consistently works for me:

Stovetop whisk method:

• Set a small saucepan with an inch of water to a gentle simmer.
• In a heatproof bowl, whisk egg yolks + lemon juice until slightly thickened.
• Put the bowl over the simmering water (don’t let it touch). Whisk constantly for 2–3 minutes until it looks creamy.
• Slowly drizzle in warm melted butter while whisking like you mean it.
• Season with salt and a pinch of cayenne/paprika.

If your hollandaise gets too thick, whisk in a teaspoon of warm water to loosen it.

Blender method (easier on the wrists):
Blend yolks + lemon + salt, then slowly stream in hot melted butter while blending until thick. Done.

If you want a solid step-by-step from a big reputable source, Food Network’s hollandaise basics are helpful.

4. Poach the eggs (yes, you can do this)

Fill a wide pot with 3–4 inches of water. Bring it to a gentle simmer—no rolling boil.

Add vinegar. Crack an egg into a small bowl (this helps you lower it in gently). Stir the water to make a little swirl, then slide the egg in.

Poach 3–4 minutes for a runny yolk. Scoop with a slotted spoon and dab the bottom on a towel.

Repeat with remaining eggs. If you’re nervous, you can poach 2 at a time.

5. Assemble your stack (the fun part)

Place 2 latkes on each plate. Add your protein or toppings if you’re using them (smoked salmon, brisket, whatever you chose).

Top each latke with a poached egg. Spoon warm hollandaise over the top. Finish with chives/dill, cracked pepper, and maybe a tiny pinch of flaky salt.

This is the moment when Latke Eggs Benedict stops being “something you made” and becomes “something you serve.”

Pro Tips & Common Mistakes

– Tip: wring out the potatoes like your crunch depends on it. Because it does. Water is the enemy of crisp.

– Mistake: oil not hot enough. If the latke doesn’t sizzle right away, it’ll absorb oil and turn heavy.

– Tip: don’t under-brown the latkes. Pale latkes get soft faster under sauce. Go confidently golden-brown.

– Mistake: hollandaise scrambling. Keep the water at a gentle simmer and whisk constantly. If it starts looking grainy, pull it off heat immediately and whisk like crazy.

– Tip: poach in calm water. A rolling boil turns egg whites into spooky sea creatures. Gentle simmer = tidy eggs.

– Tip: build right before serving. The longer hollandaise sits on crispy latkes, the more it tries to soften them. (Still delicious, just less crunchy.)

Food safety note for eggs: if you’re serving anyone pregnant, elderly, or immunocompromised, consider pasteurized eggs or cook yolks a little firmer. USDA egg storage and safety guidance is straightforward.

Storage, Make-Ahead & Freezing

If you want Latke Eggs Benedict without turning your morning into a juggling act, here’s what helps:

– Latkes: Store cooked latkes in the fridge up to 3 days. Re-crisp on a baking sheet at 425°F for 8–12 minutes, flipping once. (Air fryer also works.)

– Hollandaise: Best fresh, but you can keep it warm for about 30–45 minutes in a thermos or a bowl over barely-warm water. If it thickens, whisk in a teaspoon of warm water.

– Poached eggs: You can poach ahead and store in cold water in the fridge for up to 24 hours. Rewarm in hot (not boiling) water for about 30–60 seconds.

– Freezing latkes: Freeze in a single layer, then bag. Reheat from frozen at 425°F until hot and crisp, 12–15 minutes.

I know this section sounds very practical for such a dramatic brunch… but the more you prep, the more fun Latke Eggs Benedict feels when you actually sit down to eat it.

Serving Suggestions

Latke Eggs Benedict is rich, so I like serving it with something fresh or crunchy on the side.

A few combos that make the whole plate feel balanced:

• Simple arugula salad with lemon and olive oil (cuts the richness beautifully)
• Sliced tomatoes with salt and pepper (so basic, so perfect)
• Fresh fruit (especially citrus or berries)
• Pickles on the side if you’re doing smoked salmon—trust me
• Extra toppings bar for guests: capers, dill, chives, hot sauce, avocado, red onion

FAQs about Latke Eggs Benedict

Final Thoughts – Latke Eggs Benedict

If you want a brunch that feels special without requiring a reservation, this Latke Eggs Benedict recipe is the move. It’s crispy, creamy, cozy, and just dramatic enough to make everyone at the table go quiet for the first bite. If you try it, tell me what toppings you chose—because once you’ve made Latke Eggs Benedict once, you start looking at every leftover latke like it has a higher calling.