Delicious Latke Eggs Benedict with Homemade Hollandaise Sauce
Crispy potato latkes topped with perfectly poached eggs and silky hollandaise sauce - a beautiful fusion breakfast that elevates the classic eggs benedict.
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Cooking tools:
- Grater
- Kitchen towel
- Mixing bowl
- Skillet
- Spatula
- Saucepan
- Slotted spoon
- Whisk
- Oven
- Baking sheet
- Measuring spoon
- Measuring cup
- Wooden spoon
- Cutting board
- Chef's knife
- Plate
- Paper towel
- Wooden bowl
Ingredients
- 2 large russet potatoes, peeled and grated
- 1 small onion, finely grated
- 1 large egg, beaten
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- Salt
- pepper
- 2 tablespoons olive oil, for frying
- 4 large eggs
- 1 tablespoon white vinegar (to help with poaching)
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter, melted
- ½ teaspoon Dijon mustard
- Fresh parsley, chopped
- Fresh chives, chopped
- Smoked salmon (optional)
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