Latke Eggs Benedict
This unique twist on a classic breakfast dish combines crispy latkes, poached eggs, and rich Hollandaise sauce, perfect for a delightful brunch experience.
Ingredients
Latke Ingredients
- 4 latkes (homemade or store-bought)
- 4 pieces eggs
- 2 pieces English muffins, split
- 4 slices Canadian bacon Can substitute with other types of bacon.
- 2 tablespoons white vinegar Helps poach the eggs.
- 2 tablespoons butter
- 1 cup Hollandaise sauce Store-bought or homemade.
- chives Chopped chives (for garnish)
- to taste Salt and pepper
Instructions
Preparation
- Prepare the latkes according to your recipe or package instructions, then keep them warm.
- In a skillet, cook the Canadian bacon until it’s heated through and slightly crispy. Set aside.
- Fill a pot with water, add white vinegar, and bring it to a gentle simmer.
- Crack the eggs into individual small bowls and slide each egg into the simmering water, cooking them for about 3-4 minutes for a runny yolk.
- Remove eggs with a slotted spoon and drain on paper towels.
- Toast the English muffins until they are golden brown.
- Assemble each serving by placing a latke on an English muffin, topping it with a slice of Canadian bacon, followed by a poached egg.
- Drizzle with Hollandaise sauce, sprinkle with chopped chives, salt, and pepper. Serve immediately.
Notes
For presentation, arrange on a platter garnished with additional chives or paprika. Serve with a light salad or fruit salad to balance the richness.