If you are looking for an unforgettable brunch twist, the Latke Eggs Benedict Recipe is your new go-to indulgence. This dish perfectly blends crispy, golden latkes with silky poached eggs, smoky salmon, and luscious homemade hollandaise sauce, creating a harmony of textures and flavors that dance on your palate. Whether you’re celebrating a special occasion or simply want to elevate your weekend breakfast game, this recipe will warm your heart and impress your guests with its creative flair and comforting taste.

Ingredients You’ll Need

The dish shows two servings of eggs Benedict on a white plate set on a white marbled surface. Each serving has three layers: the bottom layer is a golden-brown, crispy potato pancake with a rough texture, the middle layer is thin slices of pink smoked salmon, and the top layer is a white poached egg covered in smooth, glossy pale yellow hollandaise sauce. The eggs are sprinkled with finely chopped green chives, small purple onion pieces, and a light dusting of red paprika. Next to the plate is a gold fork and knife resting together. In the background, a white ceramic pitcher with a light brown base stands next to small bowls of salt and pepper. The scene is softly lit, giving it a fresh and clean look. photo taken with an iphone --ar 4:5 --v 7

The magic of this Latke Eggs Benedict Recipe lies in its simplicity yet thoughtful combination of ingredients, each playing a vital role in texture, flavor, and visual appeal. From crisp russet potatoes to creamy hollandaise, every element is essential and easy to find.

Russet potatoes (1 1/2 pounds): The starchy foundation for perfectly crispy latkes with a tender inside.

Medium onion (1/2): Adds subtle sweetness and depth to latkes.
Large egg (1, lightly beaten): Binds the latke mixture for that ideal hold and fluffiness.
Matzo meal or all-purpose flour (2 tablespoons): Gives structure and crunch to the latkes.

Kosher salt (1 teaspoon): Enhances all the flavors beautifully.
Freshly ground black pepper (1/2 teaspoon): Adds a gentle, peppery kick.
Vegetable oil: For frying latkes to golden perfection.
Large egg yolks (3): The heart of a velvety, rich hollandaise sauce.
Freshly squeezed lemon juice (1 tablespoon): Brings bright acidity to balance richness.

Unsalted butter (1/2 cup, melted): Makes the hollandaise silky and decadent.
Large eggs (8): Essential for the luscious poached eggs topping each latke.
Splash of white vinegar: Helps eggs hold their shape when poaching.

Cold smoked salmon (4 oz): Adds a smoky, savory note with luxurious texture.
Finely chopped chives: Fresh, oniony garnish that brightens each bite.
Finely diced red onion: Adds crunch and a sharp contrast of flavor.

How to Make Latke Eggs Benedict Recipe

Latke Eggs Benedict Recipe - Recipe Image

Step 1: Prepare the Potatoes and Onion

Start by grating the russet potatoes and onion finely. Using a food processor with the thin grate blade speeds this up wonderfully. Once grated, soak the potatoes in lightly salted water for at least 20 minutes. This removes excess starch so your latkes crisp up just right.

Step 2: Remove Moisture from Potatoes

Drain the potatoes thoroughly and use a clean kitchen towel or a paper-towel-lined salad spinner to squeeze out every bit of moisture. This step is crucial for achieving that golden, crunchy crust while cooking.

Step 3: Mix Latke Batter

Combine the dried grated potatoes and onion with the lightly beaten egg, matzo meal, salt, and pepper. Gently fold the ingredients with a fork until they are evenly moistened—this gentle touch keeps your latkes tender inside and crispy outside.

Step 4: Fry the Latkes

Heat vegetable oil in a large skillet to a shimmering hot state but not smoking. Spoon 3 to 4 tablespoons of the potato mixture into the oil, forming 3-inch rounds without overcrowding the pan. Fry each side for 6 to 10 minutes until deeply golden brown, then flip carefully and cook for another 5 to 6 minutes. Drain on paper towels and keep warm in the oven while you finish the batch.

Step 5: Poach the Eggs

Fill a saucepan with two inches of water and add a splash of white vinegar, bringing it to a bare simmer over medium heat. Crack each egg into a ramekin, gently slide it into the water, and cook for about 4½ to 5 minutes until whites are firm but yolks remain delightfully jammy. Lift eggs out with a slotted spoon onto a lightly oiled plate.

Step 6: Make the Hollandaise Sauce

Blend the egg yolks, lemon juice, and salt on medium-high until smooth. Slowly drizzle in hot melted butter with the blender on low, starting very slowly to form an emulsion, then a steady stream until all butter is incorporated. If the sauce is too thin, warm it gently over simmering water while whisking constantly to thicken slightly.

Step 7: Assemble Your Latke Eggs Benedict Recipe

Place a crispy latke on each plate, top with a slice of smoked salmon and a perfectly poached egg. Generously drizzle hollandaise sauce over, then sprinkle with fresh chives, diced red onion, flake salt, and freshly ground pepper. Serve immediately and savor every bite.

How to Serve Latke Eggs Benedict Recipe

Garnishes

Fresh chives and diced red onion are classic garnishes that add vibrant color and a light, fresh crunch to the rich dish. For a modern twist, sprinkle with a little smoked paprika or add a few capers for tangy bursts.

Side Dishes

This dish shines on its own but pairs beautifully with crisp mixed greens dressed in lemon vinaigrette or a simple arugula salad. A glass of sparkling wine or freshly squeezed orange juice completes the brunch experience perfectly.

Creative Ways to Present

Try stacking mini latkes instead of one large pancake per serving, layering with smoked salmon and egg for a stunning tower effect. Or serve the hollandaise in a small gravy boat to let everyone drizzle to their taste—great for gatherings!

Make Ahead and Storage

Storing Leftovers

Cooked latkes can be refrigerated in an airtight container for up to two days without losing too much crispness. Poached eggs are best eaten fresh, but cooked eggs can be stored briefly and reheated gently.

Freezing

Latkes freeze beautifully. After frying, cool completely, then freeze flat in single layers on a baking sheet before transferring to a resealable bag. Frozen latkes reheat wonderfully straight in the oven or toaster oven for 5 to 7 minutes until crispy again.

Reheating

To bring crispiness back to refrigerated or frozen latkes, place them on an oven-proof rack over a baking sheet at 350°F for 5 to 7 minutes. Avoid microwaving if you want to keep that signature crunch.

FAQs

Can I use sweet potatoes instead of russet potatoes?

Absolutely! Sweet potatoes add a lovely sweetness and bright color, but keep in mind they have more moisture, so drain them well to prevent soggy latkes.

How can I make the hollandaise sauce without a blender?

You can make hollandaise by whisking egg yolks and lemon juice over gentle heat in a double boiler, then slowly adding melted butter while whisking vigorously. It takes a bit more practice but yields excellent results.

What if I don’t have matzo meal?

All-purpose flour is a perfect substitute to bind the latkes. You can also experiment with panko breadcrumbs for extra crunch.

Can I prepare any parts of this recipe in advance?

You can make and refrigerate latkes ahead of time, then reheat them just before serving. Hollandaise sauce is best made fresh but can be kept warm for up to 30 minutes safely.

Is white vinegar necessary for poaching eggs?

It helps the egg whites coagulate quickly, producing a neater poached egg, but if you prefer to skip it, be prepared for slightly looser whites.

Final Thoughts

Trust me, once you try this Latke Eggs Benedict Recipe, it will become a cherished staple in your brunch lineup. The combination of crispy latkes, silky eggs, smoky salmon, and tangy hollandaise is nothing short of soul-satisfying. Whether for a holiday, special occasion, or a weekend treat, this recipe is sure to delight and inspire your culinary creativity. Give it a go and watch everyone’s faces light up with delight!