Description

This dish presents a sophisticated twist on a classic brunch favorite, featuring golden, crisp potato latkes as the foundation. Each latke is topped with a perfectly poached egg, its yolk ready to flow, and generously draped in a rich, velvety Hollandaise sauce. A garnish of fresh chives and finely diced red onion adds a vibrant touch of color and a subtle, fresh counterpoint to the savory richness. The combination offers a delightful interplay of textures, from the crispy exterior of the latke to the tender egg and smooth sauce, creating a harmonious and satisfying experience.

Ingredients

Scale

**For the Latkes:**
2 large Russet potatoes, peeled and grated
1/2 medium yellow onion, grated
1 large egg, beaten
2 tablespoons all-purpose flour or matzo meal
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil, for frying
**For the Poached Eggs:**
8 large eggs
2 tablespoons white vinegar
Water, for poaching
**For the Hollandaise Sauce:**
3 large egg yolks
1/2 cup (1 stick) unsalted butter, melted and warm
1 tablespoon fresh lemon juice
1/4 teaspoon salt
Pinch of cayenne pepper (optional)
**For Garnish:**
2 tablespoons fresh chives, finely chopped
1 tablespoon red onion, finely diced

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Instructions

**1. Prepare the Latkes:**
Grate the potatoes and onion. Place them in a clean kitchen towel and squeeze out as much excess liquid as possible. This step is crucial for crispy latkes.
In a large bowl, combine the squeezed potatoes and onion with the beaten egg, flour, salt, and pepper. Mix well until thoroughly combined.
Heat the vegetable oil in a large skillet over medium-high heat.
Form the potato mixture into small, flat patties (about 1/4 cup each). Carefully place them in the hot oil, ensuring not to overcrowd the pan.
Fry for 4-6 minutes per side, or until golden brown and crispy. Transfer the cooked latkes to a wire rack lined with paper towels to drain excess oil. Keep warm.
**2. Prepare the Poached Eggs:**
Fill a large pot with about 3-4 inches of water and bring it to a gentle simmer over medium heat. Add the white vinegar.
Crack each egg into a small ramekin or bowl.
Carefully slide each egg into the simmering water. Poach 2-3 eggs at a time to avoid overcrowding.
Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk.
Using a slotted spoon, carefully remove the poached eggs and place them on a plate lined with paper towels to drain any excess water.
**3. Prepare the Hollandaise Sauce:**
Create a double boiler by placing a heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water.
In the heatproof bowl, whisk the egg yolks and lemon juice until light and frothy.
Slowly drizzle in the warm melted butter, whisking continuously until the sauce thickens and emulsifies. If the sauce becomes too thick, whisk in a teaspoon of warm water.
Remove from heat and stir in the salt and cayenne pepper, if using. Keep warm, but do not reheat directly over high heat as it may curdle.
**4. Assemble the Dish:**
Place two warm latkes on each serving plate.
Carefully top each latke with a freshly poached egg.
Spoon a generous amount of Hollandaise sauce over the eggs.
Garnish with chopped fresh chives and diced red onion. Serve immediately.

Notes

* For the crispiest latkes, ensure all excess liquid is squeezed from the grated potatoes and onion.

* Use very fresh eggs for poaching; they hold their shape better. A splash of vinegar in the poaching water also helps the whites set quickly.

* When making Hollandaise, ensure the butter is warm, not hot, and add it slowly while whisking constantly to prevent the sauce from breaking.

* If the Hollandaise sauce becomes too thick, whisk in a teaspoon of warm water at a time until it reaches the desired consistency.

* Latkes can be made ahead and reheated in an oven or air fryer for crispness before serving.

Prep Time: 30 minutes
Cook Time: 25 minutes

Nutrition

Calories: 580 kcal
Fat: 40g
Carbohydrates: 35g
Protein: 20g