
Crisp potato latkes replace English muffins in this decadent take on eggs Benedict—poached eggs, silky hollandaise, and a sprinkle of fresh chives for brunch perfection.

This elevated brunch starts with a crispy, golden latke as the base and ends with a silky hollandaise spooned over a perfectly poached egg. I developed this dish one holiday morning when I wanted something familiar yet unexpected: traditional potato pancakes were begging to be dressed up, and the result—rich, runny yolks meeting tangy lemon butter—became an instant favorite. The contrast of textures is what makes it sing: crunchy edges, tender interior, and a lush sauce that ties everything together.
I first discovered the combination while hosting a small winter brunch; the latkes were leftovers, and as a last-minute impulse I replaced the English muffins with them. Guests raved that it felt comforting and indulgent at once. The potatoes soak up a little hollandaise without becoming soggy if you assemble and serve promptly. This dish is perfect for holiday breakfasts, leisurely weekend brunches, or any time you want to impress with familiar flavors turned luxurious.
I remember the proud silence when my aunt took the first bite at that brunch. She wiped the corner of her mouth and said, "This should be the new holiday staple." Ever since, my family requests this version whenever we want something celebratory but familiar—comforting potato base with the sophistication of classic hollandaise.
My favorite part is the first forkful—the crisp latke gives way to a molten yolk and lemon-butter sauce that feels both celebratory and rooted in comfort. Family members often ask for the sauce on the side so they can control richness; I prefer it draped generously, but I always offer a lemon wedge and hot sauce.
Store leftover latkes in a single layer on a baking sheet in the refrigerator for up to 2 days, then transfer to an airtight container with parchment between layers to prevent sticking. Reheat in a 375°F oven on a wire rack for 8–12 minutes to restore crispness—microwaving will make them limp. Hollandaise is best made fresh; if you must store it, keep it in a sealed container in the fridge for no more than one day and warm gently over a pan of warm (not simmering) water, whisking occasionally. Poached eggs do not store well; plan to poach just before serving for ideal texture.
If you need to adapt ingredients, swap all-purpose flour for 2 tablespoons of gluten-free 1-to-1 blend and add a tablespoon of potato starch to help with crispness. For a lighter sauce, replace half the butter with neutral oil and increase lemon by a teaspoon. To make the base less starchy, mix in one grated sweet potato with two russets for color and a touch of sweetness—expect a slightly softer interior. Use clarified butter for a cleaner-tasting hollandaise and a higher stability at warm service temperatures.
Present each plate with a small green salad dressed in a bright vinaigrette or a side of quick-pickled cucumbers to cut through the richness. Add smoked salmon or thinly sliced ham beneath the poached egg for a more traditional profile. Garnish with microgreens or dill for freshness and visual appeal. For a brunch board, assemble latkes, ramekins of hollandaise, poached eggs, and small bowls of pickled vegetables so guests can build their own—this is ideal when entertaining larger groups.
This interpretation blends Eastern European potato pancake tradition with French sauce technique and Anglo brunch culture. Latkes trace back to Jewish households across Eastern Europe as a Hanukkah staple, while hollandaise and poached eggs are hallmarks of classic continental breakfast. Combining the two reflects a playful cross-cultural mash-up: the comforting, fried latke meets the refined emulsion of hollandaise, creating a dish that honors both heritage and modern brunch creativity.
In winter, serve with braised kale or roasted root vegetables and use russets for heartiness. In spring, fold in a handful of finely chopped spring onions and top with peas and mint for brightness. For summer brunches, swap chives for fresh dill and pair with a tomato salad. At holiday meals, add a smear of cranberry compote or cranberry hollandaise for a festive contrast—adjust lemon and sugar carefully to balance flavors.
Make the latke mixture the night before and keep it refrigerated in a sealed container—squeeze again briefly before frying if excess liquid accumulates. Melt and warm the butter for hollandaise in advance and keep it at room temperature; blend the sauce just before serving for best texture. Poach eggs in batches if needed, transfer to warm water to hold briefly, and reheat quickly in a hot pan of water for 10–20 seconds just before plating. Use oven warming to keep assembled components hot and crisp when serving family-style.
This dish is a celebration of texture and flavor—crispy, creamy, bright, and indulgent. I hope you make it for someone special and that it becomes part of your brunch rotation.
Squeeze as much moisture out of grated potatoes as possible for crisp latkes and use a clean lint-free towel for best results.
Keep fried latkes warm in a 200°F oven on a wire rack to maintain crispness while you finish other components.
If hollandaise begins to split, whisk in a tablespoon of warm water or a teaspoon of Dijon mustard to help re-emulsify.
This nourishing mouthwatering latke eggs benedict recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Use very fresh eggs and gently simmering water for the neatest poached eggs; adding vinegar helps whites coagulate.
Reheat latkes in a 375°F oven on a wire rack until crisp; avoid microwaving which makes them soggy.
This Mouthwatering Latke Eggs Benedict recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Peel and grate russet potatoes and grate the onion. Place the mixture in a clean dish towel and squeeze out as much liquid as possible to ensure crisp fried latkes.
Combine the drained potato and onion with 2 tablespoons flour, 4 lightly beaten eggs, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl and stir gently.
Heat 1/4 inch oil in a heavy skillet over medium-high heat. Spoon and flatten 2–3 tablespoons per latke, frying 3–4 minutes per side until golden brown. Drain on paper towels.
Bring water to a gentle simmer with 2 tablespoons white vinegar. Crack eggs into small bowls and slide into water. Poach 3–4 minutes for runny yolks, then remove with a slotted spoon.
Blend 4 egg yolks with 2 tablespoons lemon juice and optional hot sauce until smooth. With blender running, slowly pour in 1/2 cup melted butter until thickened. Season to taste.
Place one latke per plate, top with a poached egg, spoon hollandaise over the egg, and garnish with chopped chives. Serve immediately.
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This recipe looks amazing! Can't wait to try it.
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