Easy Latke Eggs Benedict

If Easy Latke Eggs Benedict sounds like something you’d order at a trendy brunch spot and then “accidentally” take a million photos of… yep. Same. But here’s the good news: you can make it at home without wearing real pants or paying $18 for a poached egg moment.

This is the kind of meal that feels fancy but behaves like a best friend—showing up when you’re tired, hungry, and trying to impress someone (including yourself). Crispy latkes instead of an English muffin, silky hollandaise, and smoky salmon? That’s not breakfast. That’s a love language.

Why You’ll Love This Easy Latke Eggs Benedict

• Crispy + creamy + smoky in every bite (the holy brunch trifecta).
• No complicated techniques required—I’ll walk you through it like we’re cooking together.
• Perfect for holidays, weekends, or “I need joy” mornings.
• It’s Easy Latke Eggs Benedict that tastes like a restaurant… but with your own coffee and your own playlist.

And if you’ve ever felt personally attacked by hollandaise? Don’t worry. We’re doing it the “calm, blender” way.

Ingredients You’ll Need

For the potato pancakes (latkes)

• 2 tbsp matzo meal (Streit’s is great for crunch)
• 1 large egg, lightly beaten
• 1 1/2 lb russet potatoes, peeled and grated
• Vegetable oil (enough to come 1/4 inch up the sides of the pan)
• 1/2 medium yellow onion, grated finely
• 1/2 tsp ground black pepper
• 1 tsp kosher salt

For the poached eggs

• 8 large eggs (very fresh = prettier poaching)
• Splash of white vinegar

For the hollandaise sauce

• 3 large egg yolks
• 1 tbsp fresh lemon juice
• 1/2 cup unsalted butter, melted slowly and cooled slightly
• 1/4 tsp kosher salt

For serving

• 4 oz cold smoked salmon, thinly sliced
• Finely diced red onion
• Chopped chives

How to Make Easy Latke Eggs Benedict

Step 1: Grate and soak the potatoes and onion

Grate 1 1/2 lb russet potatoes and 1/2 yellow onion. A food processor makes this fast, but a box grater works too (just consider it your workout).

Put the grated potatoes into a big bowl of lightly salted water and soak 20–30 minutes (up to an hour if you’ve got time). This helps remove extra starch and keeps the potatoes from turning that sad gray color.

Aneta tip: If you’re cooking while juggling a million things, soaking is the easiest “set it and forget it” step.

Step 2: Drain and mix the latke batter

Drain the potatoes and squeeze out as much liquid as humanly possible. Use a clean kitchen towel and wring it out like you’re mad at it. (This is the secret to crisp latkes, and yes, it’s worth it.)

In a mixing bowl, combine:

• drained grated potatoes + onion
• 1 lightly beaten egg
• 2 tbsp matzo meal (or flour)
• 1 tsp kosher salt
• 1/2 tsp black pepper

Fold together gently with a fork until everything looks evenly mixed and slightly sticky.

Step 3: Fry the latkes until golden and crunchy

Heat a large skillet over medium heat. Add vegetable oil so it’s about 1/4 inch deep.

When the oil shimmers and a tiny bit of potato sizzles instantly, you’re ready.

Scoop about 3–4 tablespoons of mixture per latke, shape into 3-inch rounds, and fry 3–4 at a time (don’t crowd the pan—latkes need space to shine).

• Cook 6–10 minutes per side until golden brown
• Flip, then cook 5–6 minutes more

Transfer to a baking sheet to drain. Keep warm in the oven while you finish the rest.

Leftover magic: Reheat latkes on a wire rack at 350°F so they stay crisp instead of sad and soggy.

Step 4: Poach the eggs (you’ve got this)

Crack each egg into a small ramekin first. This keeps things controlled—because no one wants a surprise double-yolk situation mid-poach.

Fill a saucepan with about 2 inches of water, add a splash of white vinegar, and bring it to a bare simmer (small bubbles at the bottom, not a rolling boil).

Gently slide in the eggs and poach for 4½ to 5 minutes until whites are set and yolks are jammy. If you like them firmer, go 30 seconds longer.

Remove to a lightly oiled plate.

Aneta’s real-life note: The fresher the eggs, the neater they poach. Older eggs tend to do that wispy “ghost ribbon” thing in the water. Still tasty, just a little dramatic.

Step 5: Make blender hollandaise (the no-stress way)

In a blender, combine:

• 3 egg yolks
• 1 tbsp lemon juice
• 1/4 tsp kosher salt

Blend until smooth.

Melt 1/2 cup butter until hot but not bubbling. With the blender on low, drizzle the butter in slowly to emulsify. Start very slow until it thickens, then you can pour a little more confidently.

If it’s too thin, whisk it over a warm water bath for a minute to thicken—just don’t overheat or it can curdle.

Keep warm up to 30 minutes in a bowl over warm water (not direct heat).

If your hollandaise looks a little weird at first: Don’t panic. Hollandaise can sense fear. Keep blending and drizzle slowly—like you’re feeding a baby bird butter. (Sorry. But also… accurate.)

Step 6: Assemble the Latke Benedict

Now the fun part.

On each plate:

1. Place a warm latke
2. Add a slice of cold smoked salmon
3. Top with a poached egg
4. Drizzle generously with warm hollandaise
5. Garnish with chopped chives and diced red onion
6. Finish with flaky salt and fresh black pepper

Serve immediately while everything is warm and glorious.

My Favorite Cooking Tips (Because Brunch Shouldn’t Be Stressful)

• Squeeze those potatoes dry. If you do one thing, do this one.
• Keep latkes warm in the oven while you poach eggs and blend hollandaise—your timing will feel effortless.
• Use ramekins for eggs. It makes poaching less chaotic.
• Drizzle butter slowly for hollandaise. Fast pouring = broken sauce = unnecessary heartbreak.
• Want extra crunch? Sprinkle a pinch of matzo meal on the outside of each latke before frying. It’s a tiny move with big crispy energy.

A Little Story From My Kitchen

The first time I made this, it was meant to be a “special brunch” situation. You know—nice plates, maybe a candle, pretending my kitchen isn’t held together by good intentions.

But my family walked in while I was frying latkes and suddenly everyone was hovering like hungry cartoon characters sniffing steam trails. By the time the hollandaise was ready, I had people “taste testing” salmon, poking at latkes, and asking if we could just eat it straight from the pan.

That’s when I knew: Easy Latke Eggs Benedict isn’t just a recipe. It’s an event. A crispy, buttery, slightly chaotic event.

FAQs About Latke Eggs Benedict

Bring the Brunch Magic Home

If you’re craving something cozy but impressive, Easy Latke Eggs Benedict is the move. It’s crispy, creamy, smoky, and just dramatic enough to make a regular morning feel special—without turning your kitchen into a stress zone.

Make it for a holiday brunch, a weekend treat, or a random Tuesday when you need a reminder that life can be delicious. And if you end up licking hollandaise off a spoon like it’s frosting… I won’t tell a soul.

Keep the Brunch Love Going

• If you’re in a full-on brunch mood after Easy Latke Eggs Benedict, you’ll probably love Eggs Benedict Casserole Bake.
• Want another “crispy + creamy” moment that feels special but still easy? Try Crispy Feta Fried Eggs next.
• Planning a full plate (because one dish is never enough)? Pair it with Hash Brown Breakfast Bowls for extra golden, crunchy goodness.
• And if you’re serving a group or just feeding your future self, add something warm and comforting like Garlic Parmesan Chicken Soup.

If you make this recipe, I’d love to hear how it went—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ so other readers know it’s worth a spot on their brunch table!

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