Potato Latkes Eggs Benedict

You can never have too many Jewish recipes, so give Potato Latkes Eggs Benedict a try. This recipe makes 2 servings with 1090 calories, 34g of protein, and 95g of fat each. For $4.68 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. A mixture of eggs, dill, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a pretty expensive main course. From preparation to the plate, this recipe takes around 35 minutes. This recipe from What Jew Wannan Eat has 1395 fans. It is perfect for Hanukkah. It is a good option if you're following a pescatarian diet. With a spoonacular score of 93%, this dish is super. Similar recipes include Eggs Benedict Deviled Eggs, Eggs Benedict, and Eggs Benedict.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Start by shredding your potatoes with a grater.Ring out all the moisture with a strainer and paper towel until all the moisture is gone and then add in the onion, eggs, garlic, flour and salt and combine.Meanwhile, heat up canola oil in a large saute pan. Scoop two tablespoon dollops of the potato mixture and flatten lightly and fry until golden brown, about 3-5 minutes. Then flip and fry the other side. Drain on a rack over paper towels.To make your latkes into Benedict latkes, start with poaching eggs.Bring a few inches of water to a simmer (NOT a boil) in a large sauce pan. Add a splash of vinegar (this helps the egg form together). Then whisk water in a circular fashion (also to help the egg form). Crack egg into a ramekin and and gently pour into the middle of the pot.That’s pretty much it! You know it’s done with the white is just set and the yolk is still runny (Gently press on it to check). Then remove with a slotted spoon and pat dry on a paper towel. Repeat with other eggs.Let’s start plating! Top latkes with lox and then a poached egg.Now let’s make the Hollandaise- it’s easy in a blender! Start by pulsing 1 egg yolk, lemon juice and a pinch of cayenne. Then drizzle in hot butter (I melted mine for 60 seconds in the microwave just before making the sauce) while blending until sauce is formed. Season with salt and dill and drizzle over eggs.

 

Step by step:

1. Start by shredding your potatoes with a grater.Ring out all the moisture with a strainer and paper towel until all the moisture is gone and then add in the onion, eggs, garlic, flour and salt and combine.Meanwhile, heat up canola oil in a large saute pan. Scoop two tablespoon dollops of the potato mixture and flatten lightly and fry until golden brown, about 3-5 minutes. Then flip and fry the other side.

2. Drain on a rack over paper towels.To make your latkes into Benedict latkes, start with poaching eggs.Bring a few inches of water to a simmer (NOT a boil) in a large sauce pan.

3. Add a splash of vinegar (this helps the egg form together). Then whisk water in a circular fashion (also to help the egg form). Crack egg into a ramekin and and gently pour into the middle of the pot.That’s pretty much it! You know it’s done with the white is just set and the yolk is still runny (Gently press on it to check). Then remove with a slotted spoon and pat dry on a paper towel. Repeat with other eggs.

4. Let’s start plating! Top latkes with lox and then a poached egg.Now let’s make the Hollandaise- it’s easy in a blender! Start by pulsing 1 egg yolk, lemon juice and a pinch of cayenne. Then drizzle in hot butter (I melted mine for 60 seconds in the microwave just before making the sauce) while blending until sauce is formed. Season with salt and dill and drizzle over eggs.

Nutrition Information:

covered percent of daily need