Latke Eggs Benedict
A classic eggs Benedict with a twist: a crispy potato latke topped with smoked salmon and a jammy poached egg, all smothered in a creamy hollandaise.
- For Latkes:
- 1½ pounds russet potatoes (about 2-3 large or 3-5 medium)
- ½ medium onion
- 1 large egg, lightly beaten
- 2 tablespoons matzo meal or all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- vegetable oil, for cooking
- For Hollandaise:
- 3 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon kosher salt
- ½ cup (1 stick, 113g) unsalted butter, melted
- For Assembly:
- 8 large eggs (the fresher the better)
- splash of white vinegar
- 4 oz cold smoked salmon (lox)
- finely chopped chives
- finely diced red onion
- Grate potatoes and onion. I like to use a food processor for this step, with the thinner grate blade. Place grated potatoes in a large bowl of lightly salted water and let soak for 20 to 30 minutes or up to 1 hour.
- Drain potatoes, squeezing as much moisture out of the grated potatoes as possible (wring it out in a clean kitchen towel or spin it in a paper-towel lined salad spinner).
- Combine grated potato, onion, egg, matzo meal, salt and pepper in a large bowl, folding with a fork until evenly moistened.
- Heat a large skillet over medium heat. When hot, add a ¼-inch deep layer of oil to the pan.
- When the oil is shimmery and a test piece of potato sputters and sizzles, the oil is ready. If it is too hot and starts to smoke, reduce the heat slightly.
- Spoon about 3-4 tablespoons of potato mixture into the hot skillet, spreading out to a 3-inch round. You should be able to cook about 3-4 latkes at a time depending on the size of your pan, but don’t overcrowd the skillet.
- Cook for 6 to 10 minutes per side or until golden brown, then flip and cook for another 5 to 6 minutes more. Remove from oil with a slotted spatula, letting any excess oil drain off. Place on baking sheet in the oven to keep warm while you cook the remaining pancakes. Latkes can also be made ahead of time and refrigerated or frozen; to reheat, place latkes on an oven-proof wire rack set inside a baking sheet. Bake at 350 degrees for 5 to 7 minutes or until heated through and crispy.
- For poached eggs, crack one egg into a small ramekin. Fill a saucepan 2-inches deep with water. Add vinegar and bring to a bare simmer over medium heat. Small bubbles should be coating the bottom of the pan, but not fully boiling. Carefully tip egg into the water. Cook for 4½ to 5 minutes or until whites are cooked and yolk is thickened to a jam-like consistency. If you like your eggs firmer, cook for about 30 seconds more. Lift egg out of pan with a slotted spoon and place on a lightly oiled plate (or serve immediately). Repeat with remaining eggs. If the eggs have cooled by the time you are ready to serve them, they can be reheated by returning them to simmering water for 30 seconds.
- To make hollandaise, combine egg yolks, lemon juice, and salt in a blender and blend on medium-high speed until smooth. Melt butter until hot but not sizzling. With the blender running on low, slowly drizzle in melted butter. Start out very slowly, until an emulsion is formed, then you can drizzle the rest of the butter in a little bit faster.
- If the hollandaise appears too thin, you can thicken it slightly by whisking it in a bowl set over a bowl of barely simmering water. Whisk constantly until thickened slightly, taking care not to let it get too hot or it may curdle the eggs.
- Keep sauce warm for up to 30 minutes before serving by leaving it in over the water bath (but remove from heat so it does not continue to cook), or transfer to an insulated cup or thermos.
- To assemble, place a piece of smoked salmon and a poached egg on top of each latke. Drizzle generously with hollandaise and sprinkle with chopped chives, red onion, and fancy flake salt and freshly ground black pepper to taste.
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