If you think traditional Eggs Benedict can’t get any better, wait until you try this dazzling twist: the Latke Eggs Benedict with Smoked Salmon and Hollandaise Recipe. This delectable dish marries crispy, golden potato latkes with silky poached eggs, luscious smoked salmon, and a rich, velvety hollandaise sauce. Each bite is a symphony of textures and flavors that will elevate your brunch game to unforgettable heights. Whether you’re hosting a special occasion or simply want to treat yourself to something extraordinary, this recipe is a guaranteed crowd-pleaser that feels luxurious yet surprisingly approachable.

Ingredients You’ll Need

The image shows a metal wire rack on a baking tray filled with 14 small, round, crispy potato pancakes. Each pancake is golden brown with a mix of lighter and darker crispy edges and has a textured surface made of intertwined thin, fried potato strands. The pancakes are spaced unevenly, some touching each other, and the baking tray has a worn, rusty look around its edges. The background under the tray is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in how a handful of simple ingredients come together to create a dish bursting with taste, color, and texture. Each component—from the crispy latkes to the bright lemony hollandaise—plays an essential role in crafting the perfect balance on your plate.

Russet potatoes: The star of the latkes, these starchy potatoes give you that irresistible crispy outside and tender inside.
Onion: Adds a subtle sweetness and depth that perfectly complements the potatoes.
Eggs: Used both for binding the latkes and, of course, for the luxurious poached eggs on top.
Matzo meal or flour: Binds the latke mixture beautifully without weighing it down.
Kosher salt and black pepper: Essential seasonings that bring out the flavors in every component.
Vegetable oil: For deep frying those golden latkes to crispy perfection.
Egg yolks, lemon juice, butter: The holy trinity for making the creamy, tangy hollandaise sauce.
White vinegar: Helps with perfectly poached eggs by keeping whites tender and intact.
Smoked salmon (lox): Adds a smoky, salty richness that pairs so well with the tangy sauce and crispy base.
Chives and red onion: Fresh garnishes that provide a pop of color and mild sharpness.

How to Make Latke Eggs Benedict with Smoked Salmon and Hollandaise Recipe

Step 1: Prepare the Latkes

Start by grating your russet potatoes and onion. Using a food processor with a thin grating blade speeds things up. Soak the grated potatoes in lightly salted water for at least 20 minutes to remove excess starch, which ensures crispy latkes. After soaking, drain and squeeze out all the moisture using a clean kitchen towel or a salad spinner lined with paper towels. This step is key for that perfect crispiness you crave.

Step 2: Mix the Latke Batter

In a large bowl, combine your grated potatoes and onion with one beaten egg, matzo meal (or flour), kosher salt, and black pepper. Fold everything together gently with a fork until the mixture is evenly moistened—think of it as the batter’s first warm hug.

Step 3: Fry to Golden Perfection

Heat a large skillet over medium heat and add about 1/4 inch of vegetable oil. Test the oil by dropping a small pinch of the potato mixture in; it should sizzle immediately without smoking. Spoon 3-4 tablespoons of batter into the skillet for each latke and press slightly to form 3-inch rounds. Fry each side for 6-10 minutes until deep golden and crispy. Once cooked, drain on paper towels, then keep warm in a low oven while you finish cooking the rest.

Step 4: Poach the Eggs

Fill a saucepan with 2 inches of water and bring it to a gentle simmer. Add a splash of white vinegar to help the eggs hold their shape. Crack each egg into a small ramekin, then gently slide it into the water. Poach for 4½ to 5 minutes for tender yet jammy yolks—longer if you prefer firm yolks. Remove eggs carefully with a slotted spoon and set onto a lightly oiled plate.

Step 5: Whip Up the Hollandaise Sauce

In a blender, combine egg yolks, lemon juice, and salt until smooth. Slowly drizzle in hot melted butter while blending continuously on low speed until thick, creamy, and beautifully emulsified. If your hollandaise is too thin, gently warm it in a bowl over simmering water, whisking constantly to thicken slightly—just be careful not to overheat.

Step 6: Assemble the Dish

Layer the latkes with a generous piece of cold smoked salmon, then top with a perfectly poached egg. Drizzle on warm hollandaise and sprinkle with finely chopped chives, diced red onion, and a pinch of flaky sea salt and freshly cracked black pepper. This is your moment to shine!

How to Serve Latke Eggs Benedict with Smoked Salmon and Hollandaise Recipe

Two pieces of crispy brown potato latkes form the bottom layer on a white plate with a white marbled background. On top of each latke is a pink slice of smoked salmon. One latke has a smooth white poached egg on top, and the other has a poached egg being covered with creamy yellow hollandaise sauce, poured from a speckled ceramic white jug held by a woman's hand. A gold fork and knife rest beside the latkes on the plate. Small bowls with salt and pepper are blurred in the background photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes like bright chives and diced red onion add beautiful pops of color and a sharp, fresh contrast that balances the richness of the hollandaise and salmon perfectly. A sprinkle of flaky sea salt on top finishes the dish with just the right touch of texture and savoriness.

Side Dishes

This dish is so flavorful and filling that light sides work best. Think simple mixed greens with a lemon vinaigrette or a crisp cucumber salad to refresh your palate. Roasted asparagus or a handful of baby arugula also complement the dish beautifully without overwhelming the delicate flavors.

Creative Ways to Present

For a fun twist, serve each latke eggs benedict on individual small plates for a stunning brunch presentation. You can also arrange them on a large platter and garnish with edible flowers or microgreens for a fancy gathering. Mini versions of the latkes can be made for bite-sized appetizers topped with a dollop of hollandaise and a tiny slice of smoked salmon.

Make Ahead and Storage

Storing Leftovers

Any leftover latkes can be refrigerated in an airtight container for up to two days, while the hollandaise sauce is best enjoyed fresh but can be kept in the fridge for up to a day. Poached eggs are trickier but can be gently reheated before serving.

Freezing

Latkes freeze exceptionally well. After frying and cooling, place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag for up to 2 months. Avoid freezing poached eggs or hollandaise as their textures won’t hold up after thawing.

Reheating

Reheat frozen or refrigerated latkes in a 350°F oven on a wire rack for 5-7 minutes to regain their crispness. Poached eggs can be warmed gently by submerging them in simmering water for 30 seconds. Reheat hollandaise over a double boiler, whisking constantly to keep it smooth and creamy.

FAQs

Can I use another type of fish instead of smoked salmon?

Absolutely! While smoked salmon adds a classic flavor, thin slices of smoked trout or even cooked crab meat can be delicious alternatives that still maintain that luxurious feel of the dish.

Is it possible to make the hollandaise sauce without a blender?

Definitely! You can whisk the egg yolks and lemon juice in a heatproof bowl over simmering water, then slowly drizzle in the melted butter while whisking vigorously to create the emulsion. Just be patient and keep the heat low.

How can I make sure my latkes are crispy and not soggy?

The key is draining and squeezing out as much moisture as possible from the grated potatoes before mixing, and ensuring your oil is hot enough before frying. Also, avoid overcrowding your pan for even cooking.

Can I prepare any parts of this recipe ahead of time?

You can make the latkes a day ahead and reheat them just before serving. The hollandaise is best made fresh, but you can prepare the other ingredients like smoked salmon and diced onions in advance.

What if I don’t have matzo meal? Can I use flour instead?

Yes! All-purpose flour works perfectly as a binder in this recipe and will give you great results if matzo meal isn’t on hand.

Final Thoughts

Trust me when I say this Latke Eggs Benedict with Smoked Salmon and Hollandaise Recipe is a game-changer for any brunch lover. It combines comforting familiar flavors with an elegant twist that truly wows. The crisp latkes, silky poached eggs, smoky salmon, and that dreamy hollandaise come together in a dish that feels both special and homey. I can’t wait for you to give it a try and share it with loved ones—the compliments will be nonstop!