Description
A delightful twist on classic Eggs Benedict featuring crispy homemade russet potato latkes as the base, topped with tender poached eggs, silky hollandaise sauce, and garnished with smoked salmon, chives, and red onion. Perfect for an impressive and satisfying brunch.
Ingredients
Scale
Latkes
- 2-3 medium Russet Potatoes (Crucial for crispiness)
- 1 medium Yellow Onion (Infuses flavor)
- 1 large Egg (Binds the mixture)
- ¼ cup Matzo Meal or All-Purpose Flour (Acts as a binder)
- 1 teaspoon Kosher Salt (For seasoning)
- A pinch Ground Black Pepper (Adds depth)
- Vegetable oil (for frying)
Poached Eggs
- 1 tablespoon Vinegar (Helps egg whites set)
- 4 large Eggs (for poaching)
Hollandaise Sauce
- 4 large Egg Yolks
- 1 tablespoon Fresh Lemon Juice (Brings acidity)
- ½ cup Unsalted Butter (Rich base for hollandaise, melted)
- Pinch Kosher Salt (to taste)
Garnish & Assembly
- 4 slices Smoked Salmon
- Chives (to taste, for garnish)
- Red Onion (to taste, thinly sliced for garnish)
Instructions
- Prepare Latke Mixture: Grate the russet potatoes and yellow onion. Place them in a bowl of salted water and soak for 20 to 60 minutes to remove excess starch. Drain and thoroughly squeeze out all moisture using a clean kitchen towel or cheesecloth. In a large mixing bowl, combine the drained potato and onion shreds with the beaten egg, matzo meal or flour, kosher salt, and ground black pepper. Mix well until evenly combined.
- Cook Latkes: Heat vegetable oil in a skillet over medium heat until shimmering and hot. Drop spoonfuls of the latke mixture carefully into the hot oil, flattening slightly with the back of the spoon. Fry for 6 to 8 minutes on one side until golden and crispy. Flip carefully and cook for another 6 to 8 minutes until the other side is equally golden and the latkes are cooked through. Remove from skillet and drain on paper towels to remove excess oil.
- Poach Eggs: In a saucepan, bring water to a gentle simmer and add the tablespoon of vinegar to help the egg whites coagulate quickly. Stir the water to create a gentle whirlpool, then crack eggs one at a time into a small bowl and gently slide each into the center of the whirlpool. Poach the eggs for 4½ to 5 minutes until the whites are set but yolks remain runny. Use a slotted spoon to carefully remove the eggs and set them aside.
- Make Hollandaise Sauce: In a blender, combine the egg yolks, fresh lemon juice, and a pinch of kosher salt. Blend on medium-high for about 30 seconds to incorporate. While the blender is running, slowly drizzle in the melted unsalted butter in a steady stream until the sauce is thick and creamy. Adjust seasoning if necessary.
- Assemble Dish: On each plate, place one crispy latke as the base. Lay a slice of smoked salmon on top of each latke, then gently place a poached egg over the salmon. Drizzle the warm hollandaise sauce generously over the egg. Garnish with finely chopped chives and thinly sliced red onion for a burst of color and flavor. Serve immediately for best texture and taste.
Notes
- Russet potatoes are best for latkes due to their high starch content, which contributes to crispiness.
- Soaking and drying the grated potatoes well prevents soggy latkes.
- Use fresh eggs for poaching to get tender whites that hold shape.
- Maintain a gentle simmer for poaching; boiling water can break apart the eggs.
- For a dairy-free hollandaise alternative, try using vegan butter or avocado oil and nutritional yeast.
- Serve immediately to enjoy the crispy texture of the latkes and the creamy hollandaise.
