Eggs Benedict on Latkes

Now here’s a recipe we like a latke! These Eggs Benedict Latkes with fresh lox are sure to fill your morning with laughter and light.

Eggs Benedict on Latkes Overall rating: 0 out of 5 based on 0 reviews.


Prep time: 30 minutes

Cook time: 30 minutes


Serves 4-6


For Latkes:

2 medium Russet potatoes, grated

1/2 medium white onion, grated

1 large Pete and Gerry’s Organic Egg, beaten

1 tablespoon flour

Kosher salt

Fresh pepper (1 teaspoon or to taste)

Grapeseed oil

For Poached Eggs: 

4-6 large Pete and Gerry’s Organic Eggs

2-3 slices of Lox or smoked salmon

1 tablespoon white vinegar

For Hollandaise:

2 Pete and Gerry’s Organic Egg yolks

1 tablespoon of water

2 sticks of unsalted butter

1 teaspoon lemon, juiced

Kosher salt

Dill, minced


For Latkes:

  • In a large bowl, combine the grated potatoes and onions with the beaten egg, flour, and 1 teaspoon of salt.
  • In a skillet, heat about 1 tablespoon oil over medium heat until shimmering. Form the mixture into pancakes and fry in batches until brown and crispy golden on both 
sides. You may need to add more oil to the pan between batches.
  • Transfer to a paper towel-lined plate, season with salt and pepper. Keep the latkes warm by placing them on a sheet pan in an oven set to low.

For Hollandaise: 

  • Prepare the Hollandaise by melting the butter over a double boiler in a heatproof bowl set over a pan of simmering water. Spoon off the white solids, then pour the reserved clear yellow liquid into a separate container. You can also melt the butter in the microwave and use a fat separator to remove the solids.
  • In another bowl, whisk the egg yolk and water, then place it over the double boiler, whisking constantly.
  • When the eggs begin to froth, gradually add the clear liquid butter in a slow and steady stream, continuing to whisk. After the sauce has the consistency of thin 
mayonnaise, remove it from the heat, then add lemon juice, salt, and dill to taste.
  • To warm the Hollandaise just before serving, heat it very gently over the double boiler, whisking constantly. Be careful not to overheat or the Hollandaise may 
lose its creamy consistency.

For Poached Eggs: 

  • Using the same pot of simmering water from the double boiler, add vinegar and keep the water at a simmer (do not boil).
  • Break the eggs into individual ramekins or small cups.
  • Gently stir the simmering water in a circular fashion, then slide the eggs into the water one at a time. You will need to add them in batches.
  • Cook until the eggs whites are set. Remove with a slotted spoon and pat dry on a paper towel. Season with salt and pepper.
  • Plate the dish by placing lox atop 1 to 2 latkes. Add a poached egg followed by warm Hollandaise sauce.

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