If you love the classic Eggs Benedict but want a unique twist, this Latke Eggs Benedict Recipe is the perfect dish! Instead of traditional English muffins, this version features crispy potato latkes as the base, topped with perfectly poached eggs, creamy Eggs Benedict sauce, and fresh garnishes. It’s a gluten-free family meal that’s both indulgent and satisfying—ideal for breakfast, brunch, or even a special occasion.

Why You’ll Love This Latke Eggs Benedict Recipe

This recipe brings together crispy, creamy, and rich flavors in every bite! Here’s why you’ll love it:

Crunchy and Creamy Contrast: Crispy latkes replace the muffin, adding a golden crunch to every bite.
Silky Hollandaise Sauce: The Benedict sauce is smooth, buttery, and packed with flavor.
Perfect for Any Occasion: Whether for a weekend brunch or a holiday breakfast, it’s a showstopper.
Gluten-Free Option: A great alternative to traditional bread-based Eggs Benedict.
Easy to Customize: Add eggs and avocado, smoked salmon, or other toppings for variety.

Ingredients for Latke Eggs Benedict

For the Potato Latkes:

2 large russet potatoes, peeled and grated
½ small onion, grated
1 egg, beaten
¼ cup gluten-free flour (or all-purpose flour)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon smoked paprika (optional)
¼ cup vegetable oil, for frying

For the Poached Eggs:

4 large eggs
1 tablespoon white vinegar
Water (for boiling)

For the Hollandaise Sauce (Eggs Benedict Sauce):

3 egg yolks
½ cup unsalted butter, melted
1 tablespoon lemon juice
½ teaspoon Dijon mustard
¼ teaspoon salt
Pinch of cayenne pepper

Toppings and Garnishes:

Fresh chives, chopped
Smoked salmon or crispy bacon (optional)
Sliced avocado (optional)
Extra paprika or black pepper

Essential Kitchen Equipment

To make this Eggs Benedict Recipe, you’ll need:

Box grater or food processor – For grating potatoes and onions.
Mixing bowls – To prepare the latke batter.
Non-stick skillet or frying pan – For cooking the latkes.
Saucepan – For poaching eggs.
Slotted spoon – To remove poached eggs from water.
Blender or whisk – To make the hollandaise sauce.

Step-by-Step Instructions to Make Latke Eggs Benedict

Step 1: Prepare the Potato Latkes

Grate the potatoes and onion, then place them in a clean kitchen towel. Squeeze out as much moisture as possible.
In a mixing bowl, combine the grated potatoes and onion with beaten egg, flour, salt, pepper, garlic powder, and smoked paprika. Stir until evenly mixed.
Heat vegetable oil in a skillet over medium heat.
Scoop ¼ cup of batter for each latke, flattening slightly with a spatula.
Fry for 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate and keep warm.

Step 2: Poach the Eggs

Fill a saucepan with water and vinegar, bringing it to a gentle simmer.
Crack each egg into a small bowl.
Stir the water in a circular motion, then gently slide the egg into the center.
Poach for 3-4 minutes, until the whites are set but yolks remain runny.
Use a slotted spoon to remove the eggs and drain on a paper towel.

Step 3: Make the Hollandaise Sauce (Eggs Benedict Sauce)

In a blender, combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper.
Slowly drizzle in melted butter while blending until thick and creamy.
If whisking by hand, place a bowl over a pan of simmering water and whisk continuously while adding butter.

Step 4: Assemble the Latke Eggs Benedict

Place warm latkes on serving plates.
Top each latke with a poached egg.
Drizzle with hollandaise sauce.
Garnish with chopped chives, smoked salmon, avocado, or extra paprika.

Tips for the Perfect Eggs Benedict Sauce

Use Fresh Egg Yolks: They create a rich and creamy consistency.
Slowly Add Butter: Pour in melted butter gradually to prevent curdling.
Keep It Warm: If the sauce thickens too much, stir in a teaspoon of warm water to loosen it.

Common Mistakes to Avoid

Soggy Latkes: Always squeeze out excess liquid from the potatoes.
Overcooked Eggs: Poach for no more than 4 minutes to keep the yolks runny.
Broken Hollandaise Sauce: If it separates, whisk in a teaspoon of warm water to bring it back together.

Variations and Substitutions

Want to switch things up? Try these variations:

Eggs and Avocado Twist: Add sliced avocado for a creamy, nutritious touch.
Smoked Salmon Benedict: Swap bacon for smoked salmon for an elegant upgrade.
Spicy Version: Add a dash of hot sauce or cayenne pepper to the hollandaise.
Dairy-Free Option: Use dairy-free butter in the hollandaise sauce.

How to Store and Reheat Leftovers

Latkes: Store in an airtight container for up to 3 days. Reheat in an oven at 350°F (175°C) for 10 minutes to keep them crispy.
Hollandaise Sauce: Keep in an insulated thermos or gently reheat over low heat with a teaspoon of water.
Poached Eggs: Best eaten fresh but can be stored in ice water and reheated in warm water.

What to Serve with Latke Eggs Benedict

This delicious breakfast idea pairs perfectly with:

Fresh Fruit Salad – A light, refreshing contrast.
Roasted Asparagus – Adds a veggie boost.
Breakfast Potatoes – Extra crispy potatoes for a heartier meal.

Frequently Asked Questions (FAQs)

Q: Can I make the latkes ahead of time?
Yes! Cook and store them in the fridge, then reheat in an oven before serving.

Q: What’s the best way to keep hollandaise sauce warm?
Use a thermos or place in a heatproof bowl over warm (not boiling) water.

Q: Can I use store-bought hollandaise sauce?
Yes, but homemade tastes much fresher and richer.

Q: How do I prevent poached eggs from spreading in water?
Use fresh eggs and add vinegar to help the whites hold together.

Final Thoughts and Call to Action

This Latke Eggs Benedict Recipe is a delicious twist on a classic, perfect for brunch lovers looking for something new. With crispy potato latkes, creamy Benedict sauce, and runny poached eggs, it’s a dish that’s sure to impress.

Try this Eggs Benedict recipe today and let us know how it turned out! Don’t forget to share, comment, and subscribe for more gluten-free family meals and delicious breakfast ideas!