Latke Eggs Benedict
A stunning twist on classic Eggs Benedict, featuring crispy latkes, poached eggs, and creamy Hollandaise sauce.
Ingredients
For the Latkes
- 4 pieces potato latkes Use starchy potatoes like russets for best texture.
For the Eggs
- 4 pieces eggs Use fresh eggs for better results.
For the Assembly
- 4 slices Canadian bacon Cook until heated through and slightly crisp.
- Hollandaise sauce Can be homemade or store-bought.
- to taste Fresh chives For garnish.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- In a skillet, cook the Canadian bacon until heated through.
- In a separate pot, poach the eggs in simmering water until the whites are set (about 4 minutes).
Assembly
- Place a crispy latke on a plate.
- Top with a slice of Canadian bacon, then a poached egg.
- Drizzle with Hollandaise sauce and garnish with fresh chives.
- Season with salt and pepper to taste and serve immediately.
Notes
Store leftover latkes in an airtight container for up to three days. Reheat latkes in a toaster oven for crispiness. For Hollandaise, gently reheat while stirring to prevent separation.