Mouthwatering Latke Eggs Benedict | Fancy Brunch Recipe
Brunch just got a serious glow-up, and this dish is leading the charge. Mouthwatering Latke Eggs Benedict takes everything you love about a classic brunch favorite and gives it a cozy, crispy twist that feels both indulgent and familiar. Swapping the traditional English muffin for golden potato latkes instantly turns this into a standout Breakfast Item—one that feels special enough for celebrations but comforting enough for a slow morning at home.
This recipe is a dream for anyone collecting Upscale Breakfast Ideas without wanting anything overly complicated. Crisp latkes form the perfect base, topped with perfectly poached eggs and a rich, velvety sauce that ties everything together. It’s the kind of dish that transforms ordinary mornings into memorable Weekend Brunch Ideas, whether you’re hosting friends or enjoying a quiet brunch-for-one moment.
What makes this even better? It’s a fantastic option for Brunch Vegetarian menus and one of those Vegetarian Brunch Ideas that doesn’t feel like an afterthought. Hearty, satisfying, and packed with flavor, it proves you don’t need meat to create a brunch showstopper. Eggs also make this versatile enough to stretch beyond mornings—yes, this totally counts as one of those crave-worthy Egg Dinners when breakfast-for-dinner calls your name.
Inspired by global comfort foods, this dish fits right in with International Breakfast Ideas, blending classic Eggs Benedict vibes with traditional latke goodness. While it looks like something straight off a café menu, it’s surprisingly approachable and can even be prepped ahead for an Easy On The Go Breakfast twist.
Whether you’re planning a holiday brunch, a cozy weekend spread, or just craving something indulgent, this dish belongs in your collection of Fancy Brunch Recipes—and it’s guaranteed to steal the spotlight.
Mouthwatering Latke Eggs Benedict | Fancy Brunch Recipe
Ingredients
For the potato latkes:
- Matzo meal (Streit’s preferred for extra crunch)
- One large egg, lightly whisked
- Russet potatoes, peeled and shredded
- Vegetable oil, for shallow frying
- Yellow onion, finely grated
- Ground black pepper
- Kosher salt
For the poached eggs:
- Large eggs, very fresh
- A splash of white vinegar
For the hollandaise sauce:
- Egg yolks
- Fresh lemon juice
- Unsalted butter, gently melted and slightly cooled
- Kosher salt
For serving:
- Cold smoked salmon, thinly sliced
- Finely chopped red onion
- Fresh chives, chopped
Instructions
- Shred the russet potatoes and yellow onion using a food processor or box grater. Place the potatoes in lightly salted water and soak for 20–30 minutes to remove excess starch.
- Drain the potatoes thoroughly and squeeze out as much moisture as possible. Combine potatoes, onion, beaten egg, matzo meal, kosher salt, and black pepper in a large bowl. Mix gently until combined.
- Heat a skillet over medium heat and add vegetable oil to reach about ¼ inch deep. Scoop 3–4 tablespoons of the mixture per latke, shaping into rounds. Fry until golden and crisp on both sides. Keep warm.
- Bring a saucepan with 2 inches of water to a gentle simmer and add a splash of vinegar. Crack eggs into small bowls, then slide into the water. Poach for 4½–5 minutes. Remove and set aside.
- Blend egg yolks, lemon juice, and salt until smooth. With the blender running, slowly drizzle in melted butter until thick and emulsified. Keep warm.
- To assemble, place a warm latke on a plate, top with smoked salmon and a poached egg, and spoon over hollandaise. Garnish with chives and diced red onion. Serve immediately.
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