Description
A delightful twist on a classic brunch favorite, featuring crispy latkes topped with poached eggs and creamy hollandaise sauce.
Ingredients
Scale
- 2 large Russet potatoes, peeled
- 1 medium onion, grated
- 4 medium eggs (for latkes)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup flour
- Butter or oil (for frying)
- 2 large eggs (for poaching)
- 1 cup hollandaise sauce
Instructions
- Prepare the latke mixture by grating the potatoes and onion, then squeeze out excess moisture. Combine with eggs, salt, pepper, and flour.
- Fry the latkes in a skillet with heated oil or butter, cooking for 4-5 minutes on each side until golden brown.
- Poach the eggs in simmering water for 3-4 minutes until whites are set and yolks remain runny.
- Make the hollandaise sauce by whisking egg yolks and lemon juice over simmering water, then add melted butter until thick.
- Assemble the dish by stacking a latke, topping with a poached egg, and drizzling with hollandaise sauce. Serve warm.
Notes
For a healthier option, use zucchini instead of potatoes for the latkes. Consider topping with fresh herbs or smoked salmon.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Frying, Poaching, Sauce Preparation
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 250mg
Keywords: latkes, eggs benedict, brunch dish