Description
Latke Eggs Benedict is the ultimate brunch glow-up: crispy potato latkes topped with perfectly poached eggs and a silky, easy hollandaise. Cozy, fancy-looking, and totally make-ahead friendly—perfect for Hanukkah mornings or any weekend brunch.
Ingredients
FOR THE LATKES
2 lb russet potatoes (about 4 medium), peeled and grated
1 small yellow onion, grated (or very finely minced)
2 large eggs
1/4 cup all-purpose flour (or matzo meal)
1 1/2 tsp kosher salt (plus more to taste)
1/2 tsp black pepper
Neutral oil for frying (about 3/4 cup; canola/vegetable/avocado)
FOR THE HOLLANDAISE SAUCE
3 large egg yolks
1 tbsp lemon juice (plus more to taste)
1/2 cup (1 stick) unsalted butter, melted and warm
1/4 tsp kosher salt
Pinch cayenne or paprika (optional)
FOR ASSEMBLY
8 large eggs (for poaching)
1–2 tsp white vinegar (for poaching water)
Chives or dill, chopped (optional)
Optional toppings: smoked salmon, capers, red onion, avocado, brisket, hot sauce, everything bagel seasoning
Instructions
1. MAKE THE LATKE MIXTURE: Grate potatoes and onion. Squeeze out as much moisture as possible using a clean towel. Mix potatoes + onion with eggs, flour (or matzo meal), salt, and pepper. Stir again right before frying.
2. FRY THE LATKES: Heat 1/4 inch oil in a skillet over medium-high. Scoop ~1/4 cup mixture per latke, flatten gently, and fry 3–4 minutes per side until deep golden. Drain on a rack (best) or paper towels and lightly salt. Keep warm in a 250°F oven while you finish.
3. MAKE HOLLANDAISE (STOVETOP METHOD): Simmer 1 inch of water in a saucepan. In a heatproof bowl, whisk yolks + lemon juice until slightly thick. Set over the simmering water (don’t touch the water) and whisk 2–3 minutes until creamy.
4. ADD BUTTER + SEASON: Slowly drizzle in warm melted butter while whisking constantly until thick and silky. Season with salt and a pinch of cayenne/paprika. If too thick, whisk in 1 tsp warm water.
5. OPTIONAL BLENDER HOLLANDAISE: Blend yolks + lemon + salt, then slowly stream in hot melted butter while blending until thick.
6. POACH THE EGGS: Bring 3–4 inches of water to a gentle simmer (not a rolling boil). Add vinegar. Crack an egg into a small bowl, swirl the water, and slide egg in. Poach 3–4 minutes for runny yolk. Remove with slotted spoon and dab dry. Repeat.
7. ASSEMBLE: Place 2 hot latkes on each plate. Add optional toppings (like smoked salmon) if using. Top each latke with a poached egg.
8. FINISH + SERVE: Spoon warm hollandaise over each egg. Garnish with chives/dill, cracked pepper, and flaky salt. Serve immediately for maximum crunch.
Notes
CRISP TIP: The #1 key is squeezing the potatoes very dry and frying latkes until deeply golden (pale latkes get soggy faster).
MAKE-AHEAD: Latkes keep 3 days refrigerated—re-crisp at 425°F for 8–12 minutes (flip once). Poached eggs can be made 24 hours ahead and rewarmed in hot (not boiling) water for 30–60 seconds.
HOLLANDIASE HOLD: Best fresh, but you can keep it warm 30–45 minutes in a thermos or over barely-warm water; whisk in 1 tsp warm water if it thickens.
GLUTEN-FREE: Use potato starch or a gluten-free flour blend in the latkes.
NOTE ON NUTRITION: Nutrition values below are estimates and will vary with oil absorption, latke size, and sauce amount.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Frying, Poaching
- Cuisine: Jewish-American
Nutrition
- Serving Size: 1 serving (2 latkes + 2 eggs)
- Calories: 650 kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 520mg