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Easy Latke Eggs Benedict

Easy Latke Eggs Benedict is a comforting brunch recipe made with crispy potato latkes, perfectly poached eggs, and a creamy lemon hollandaise sauce. A simple and satisfying twist on classic eggs benedict.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potato Latkes
  • 2 large Russet potatoes peeled and grated
  • 1 small Onion finely grated (optional)
  • 1 large Egg
  • 2 tbsp All-purpose flour
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • Vegetable oil for frying
Poached Eggs
  • 4 large Eggs
  • Water for poaching
  • 1 tsp Lemon juice or mild vinegar optional
Hollandaise Sauce
  • 3 large Egg yolks
  • 0.5 cup Butter melted
  • 1 tbsp Lemon juice
  • Paprika or cayenne to taste (optional)

Equipment

  • Large Skillet
  • Saucepan
  • Mixing Bowl
  • Whisk

Method
 

Instructions
  1. Grate the potatoes and squeeze out as much moisture as possible using a clean kitchen towel.
  2. Mix potatoes with onion, egg, flour, salt, and black pepper until well combined.
  3. Heat oil in a skillet over medium heat. Fry small portions of the mixture for 3–4 minutes per side until golden and crispy. Keep warm.
  4. Prepare the hollandaise by whisking egg yolks and lemon juice over gently simmering water. Slowly drizzle in melted butter while whisking until thickened.
  5. Poach the eggs in gently simmering water for about 3 minutes until whites are set and yolks are soft.
  6. Assemble by placing latkes on plates, topping with poached eggs, and spooning hollandaise sauce over the top. Serve immediately.

Notes

For best results, prepare the hollandaise and poached eggs just before serving. Latkes can be made ahead and reheated in the oven to keep them crispy.