Potato Latkes Eggs Benedict


Serves: Serves: 6 latkes

Prep time: 40 minutes Cook time: 20 minutes Total time:  1 hour

INGREDIENTS:

For Latkes:
2 large eggs
1 cup cold water
1 6-oz package Manischewitz Homestyle Potato Latke Mix
Vegetable oil for frying

For Hollandaise:
2 egg yolks
½ lemon, juiced (about 2 teaspoons, plus more to taste)
Pinch cayenne pepper
1 stick (8 tablespoons) melted butter, warmed
Salt to taste

For Poached Eggs:
6 eggs
2 teaspoon white vinegar
6 ounce lox
1 tablespoon dill, minced


PREPARATION:

In a medium bowl, whisk together two eggs. Add cold water and mix well. Stir in the Manischewitz Potato Latke Mix and allow batter to thicken for 3-4 minutes. Stir.  
Heat 1/8 inch vegetable oil in a large sauté pan. Set aside a cooling rack. Form 1/3 cup scoops of batter into patties and place in the hot oil. Fry 2-3 minutes per side until golden. Do not crowd the pan. Drain briefly on paper towels and place on cooling rack. Cover lightly with foil to keep warm.

To make Hollandaise, whisk together egg yolks, lemon juice and cayenne in a stainless steel or glass bowl and place over a saucepan of just simmering water. Make sure the bowl is not touching the water. Whisk constantly until mixture thickens and smooth, about 2 minutes. Do not let the eggs get too hot or they will scramble. Spoon/drizzle in warm butter a little at a time while whisking until thick enough to coat the back of a spoon. Season with salt to taste. Keep in a warm spot until ready to serve. If Hollandaise gets too thick, add a little warm water before serving.

To poach the eggs, bring a few inches of water to a boil in a large saucepan, then lower to a simmer. Add 2 teaspoons white vinegar to the water. This helps the eggs form. Crack an egg in a small bowl or ramekin, whisk water in a circular motion, crack and gentle pour egg into the middle of the swirl. Repeat with the other eggs. Cook until just the white is set. Remove eggs with a slotted spoon.

To assemble, top each latke with a few slices of lox, a poached egg and a spoonful of Hollandaise. Sprinkle with dill and eat!

Recipe by: Amy Kritzer who is the founder of the award-winning blog What Jew Wanna Eat, the author of Sweet Noshings and the owner of ModernTribe.com. In her spare time, she enjoys theme parties and glitter.

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