Crispy Latke Eggs Benedict Brunch

Brunch is one of those magical meals that combines the best of breakfast and lunch, creating a delightful experience for family and friends. One of my fondest memories is gathering around the table with loved ones, sharing stories and laughter over a delicious spread. Today, I’m excited to share a unique twist on a classic dish: Crispy Latke Eggs Benedict. This recipe marries the crispy goodness of latkes with the rich flavors of poached eggs and hollandaise sauce, making it a perfect centerpiece for your next brunch gathering.

Why This Recipe Works

• Crispy Latkes: The grated Yukon gold potatoes create a crispy texture that contrasts beautifully with the creamy hollandaise and runny egg yolk.
• Easy Hollandaise: This simplified version of hollandaise sauce is quick to make and adds a rich, buttery flavor.
• Customizable: Whether you prefer Canadian bacon or smoked salmon, this dish can be tailored to your taste.
• Perfect for Sharing: This recipe serves four, making it ideal for brunch with friends or family.

Ingredients

• For the Latkes:
  • 2 cups grated Yukon gold potatoes (about 2 medium potatoes)
  • 1/2 cup grated onion (about 1 small onion)
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying (about 1 cup)
• For the Poached Eggs:
  • 4 large eggs
  • 1 tablespoon white vinegar
  • Salt and pepper (to taste)
• For the Hollandaise Sauce:
  • 1/2 cup unsalted butter
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt (to taste)
  • Cayenne pepper (optional)
• For Assembly:
  • 4 slices of Canadian bacon (or smoked salmon for a twist)
  • Fresh chives or parsley, chopped (for garnish)
  • Microgreens (optional, for garnish)

How to Make Crispy Latke Eggs Benedict Brunch

Step 1: Prepare the Latkes

1. Grate the Potatoes and Onion: In a large bowl, combine the grated potatoes and onion. Rinse under cold water to remove excess starch, then squeeze out as much moisture as possible using a clean kitchen towel.
2. Mix Ingredients: In the same bowl, add the egg, flour, salt, and pepper. Stir until well combined.
3. Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering.
4. Fry the Latkes: Drop tablespoonfuls of the potato mixture into the hot oil, flattening each latke slightly. Fry for about 3-4 minutes per side, or until golden and crispy. Drain on paper towels and keep warm.

Step 2: Make the Hollandaise Sauce

1. Melt the Butter: In a small saucepan, melt the butter and keep it warm.
2. Whisk Egg Yolks: In a separate bowl, whisk egg yolks, lemon juice, and Dijon mustard until pale and frothy.
3. Combine: Gradually drizzle in the melted butter while whisking continuously until the sauce thickens. Season with salt and cayenne pepper, if using. Keep the sauce warm over low heat.

Step 3: Poach the Eggs

1. Boil Water: In a wide skillet or saucepan, bring a few inches of water to a gentle simmer. Add white vinegar.
2. Poach Eggs: Crack each egg into a small bowl, then gently slide into the simmering water one at a time. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.

Step 4: Assemble the Dish

1. Layer: On each plate, place a crispy latke as the base, followed by a slice of Canadian bacon or smoked salmon.
2. Add the Egg: Top with a poached egg.
3. Drizzle Hollandaise Sauce: Generously drizzle with hollandaise sauce.
4. Garnish: Finish with chopped chives or parsley and microgreens, if using.

Expert Tips

• For extra crispy latkes, ensure the potatoes are well-drained and squeezed of moisture.
• Use a thermometer to maintain the oil temperature when frying to prevent sogginess.
• Whisk the hollandaise sauce continuously to ensure it emulsifies properly.

Recipe Variations

• Swap Canadian bacon for smoked salmon for a seafood twist.
• Add sautéed spinach or arugula for a fresh, nutritious layer.
• Incorporate herbs like dill or tarragon into the hollandaise for added flavor.

Storage, Freezing, Reheating

Store leftover latkes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot skillet for a few minutes until crispy. Hollandaise sauce is best served fresh, but if you have leftovers, store it in the fridge and reheat gently over low heat while whisking to prevent separation.

FAQs

1. Can I make latkes ahead of time? Yes, you can prepare the latkes in advance and reheat them in a skillet before serving.
2. What if I can’t find Yukon gold potatoes? You can substitute with russet potatoes, but the texture may vary slightly.
3. How do I poach eggs perfectly? Use fresh eggs, and don’t forget the vinegar in the water to help the whites set quickly.
4. Can I use store-bought hollandaise sauce? Absolutely, for a quicker option, though homemade is always recommended for the best flavor.
5. What can I serve with this dish? A fresh salad or fruit platter pairs nicely with this brunch dish.

Nutrition Facts

Per serving (1 latke with egg, bacon, and hollandaise): Approximately 450 calories, 30g fat, 30g carbohydrates, 15g protein.

Final Thoughts

Crispy Latke Eggs Benedict Brunch is a delightful fusion of flavors and textures that will impress your guests and elevate your brunch game. With its crispy latkes, perfectly poached eggs, and rich hollandaise, this dish is not only a feast for the eyes but also a comfort for the soul. Enjoy this recipe at your next brunch gathering and create delicious memories with your loved ones!