Crispy Latke Eggs Benedict
A unique twist on the classic brunch dish, combining crunchy latkes with rich poached eggs and hollandaise sauce.
Ingredients
Main Ingredients
- 4 large latkes Can use homemade or store-bought
- 4 pieces eggs For poaching
- 1 cup hollandaise sauce Can be homemade or store-bought
- Salt and pepper To taste
- Chopped chives For garnish
Instructions
Preparation
- Prepare the latkes according to your favorite recipe or package instructions. Keep warm.
- In a saucepan, bring water to a gentle simmer.
- Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.
- Remove the poached eggs with a slotted spoon and drain any excess water.
Assembly
- Place a latke on each plate, top with a poached egg, and drizzle with hollandaise sauce.
- Season with salt and pepper, and garnish with chopped chives. Serve immediately.
Notes
Serve this dish hot and enjoy fresh. For complete meal options, serve with fresh fruit or a light salad. Store components separately in the fridge for up to 2 days. Reheat latkes in the oven to retain crispiness.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 5gSodium: 500mgFiber: 2gSugar: 1g
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