Description
A delicious fusion of crispy latkes with poached eggs and hollandaise sauce, elevating your brunch experience.
Ingredients
Scale
- 4 large Russet Potatoes
- 1 medium Onion, finely chopped
- 1/4 cup All-Purpose Flour
- 2 large Eggs
- Salt and Pepper, to taste
- Olive Oil, for frying
- 2 large Eggs, for poaching
- Hollandaise Sauce (egg yolks, lemon juice, and clarified butter)
- Chives, for garnish
Instructions
- Grate the potatoes and squeeze out excess moisture.
- In a bowl, mix the grated potatoes, onion, flour, eggs, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Form latke patties and fry for 3-5 minutes on each side until golden brown.
- Poach eggs in gently simmering water for 3-4 minutes.
- Whisk egg yolks and lemon juice over simmering water, gradually adding melted butter to make hollandaise sauce.
- Assemble by layering a latke, poached egg, and hollandaise on a plate, garnished with chives.
Notes
For a healthier twist, substitute sweet potatoes for russet potatoes and use Greek yogurt in the hollandaise sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Frying and Poaching
- Cuisine: Jewish/Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 300mg
Keywords: latkes, eggs benedict, brunch, fusion recipe, holiday brunch