Latke Eggs Benedict
Crisp, golden potato latkes form the base of this savory Eggs Benedict variation, layered with cold-smoked salmon and tender poached eggs, then finished with warm, buttery hollandaise. Chives and finely minced red onion add freshness, color, and a subtle sharpness.
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Ingredients
For the Potato Latkes
- 1 1/2 pounds russet potatoes peeled and finely grated
- 1 teaspoon kosher salt
- 1/2 medium yellow onion finely grated
- 2 tablespoons matzo meal preferably Streit’s for added crispness
- 1/2 teaspoon freshly ground black pepper
- 1 large egg lightly whisked
- Vegetable oil enough to create a 1/4-inch layer in the frying pan
For the Hollandaise Sauce
- 1/2 cup unsalted butter gently melted and allowed to cool slightly
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon kosher salt
- 3 large egg yolks
For the Poached Eggs
- 8 large very fresh eggs
- A splash of white vinegar
For Serving
- Chives finely chopped
- 4 ounces cold-smoked salmon thinly sliced
- Red onion finely diced
- Flaky salt to taste
- Freshly ground black pepper to taste
Instructions
- Finely grate the peeled russet potatoes and yellow onion. A food processor fitted with a fine shredding or grating attachment may be used to make this process more efficient.
- Transfer the grated potatoes to a large bowl filled with lightly salted water. Allow them to soak for 20 to 30 minutes, or for as long as 1 hour when time permits. This soaking period removes excess starch while helping prevent discoloration.
- Thoroughly drain the soaked potatoes, then remove as much residual liquid as possible. Wrap them in a clean kitchen towel and firmly wring out the moisture, or use a salad spinner lined with paper towels.
- Place the well-drained potatoes in a large mixing bowl with the grated onion, lightly beaten egg, matzo meal, kosher salt, and black pepper. Fold the ingredients together gently with a fork until everything is evenly distributed and the mixture holds together.
- Set a large skillet over medium heat. Once the pan is hot, pour in enough vegetable oil to reach approximately 1/4 inch up the sides.
- Allow the oil to heat until shimmering. Test the temperature with a small piece of the potato mixture; it should begin sizzling as soon as it touches the oil.
- Spoon approximately 3 to 4 tablespoons of potato mixture into the skillet for each latke, shaping each portion into a round about 3 inches across. Fry only 3 to 4 latkes at once so the pan does not become overcrowded.
- Cook the latkes for approximately 6 to 10 minutes on the first side, or until richly golden. Turn them carefully and continue frying for another 5 to 6 minutes.
- Lift the cooked latkes from the oil with a slotted spatula and transfer them to a baking sheet to drain. Keep them warm in the oven while frying the remaining batches.
- Crack each egg individually into a small ramekin or cup.
- Fill a saucepan with approximately 2 inches of water and stir in a splash of white vinegar. Heat over medium until the water reaches a very gentle simmer, with small bubbles appearing at the bottom but no vigorous boiling.
- Carefully slide each egg into the simmering water. Poach for 4 1/2 to 5 minutes, until the whites are completely set and the yolks have a jammy consistency. For slightly firmer yolks, extend the cooking time by approximately 30 seconds.
- Remove each poached egg carefully and place it on a lightly oiled plate. Continue until all 8 eggs have been cooked.
- Add the egg yolks, fresh lemon juice, and kosher salt to a blender. Process at medium-high speed until the mixture becomes smooth.
- Melt the unsalted butter until hot without allowing it to bubble. Reduce the blender to low speed and begin adding the butter in a very slow drizzle, allowing the sauce to emulsify.
- Continue pouring cautiously at first. Once the hollandaise begins to thicken, gradually incorporate the remaining melted butter until the sauce is smooth and cohesive.
- If the hollandaise remains too thin, transfer it to a bowl and whisk it gently over a simmering water bath until it thickens slightly. Avoid excessive heat, which can cause the yolks to curdle.
- Place one warm latke on each serving plate. Arrange a slice of cold-smoked salmon over the latke, followed by one freshly poached egg.
- Spoon a generous amount of warm hollandaise over each egg. Finish with chopped chives, finely diced red onion, flaky salt, and freshly ground black pepper to taste.
- Serve the Latke Eggs Benedict immediately while the latkes remain crisp and the hollandaise is warm.
Notes
For especially crisp reheated latkes, arrange leftovers on a wire rack and warm them in a 350°F oven.
Very fresh eggs produce neater, more compact results when poaching.
Poached eggs may be reheated by returning them to gently simmering water for approximately 30 seconds.
Prepared hollandaise can be held warm for up to 30 minutes by placing its bowl over a warm water bath away from direct heat.