Description
A delightful twist on classic Eggs Benedict featuring crispy potato latkes as the base, topped with poached eggs and Hollandaise sauce.
Ingredients
- 4 potato latkes
- 2 poached eggs
- 2 slices of Canadian bacon or smoked salmon
- Hollandaise sauce (made from 3 egg yolks, 1 tablespoon lemon juice, 1/2 cup melted butter)
- Fresh chives (for garnish)
- Salt and pepper (to taste)
Instructions
- Cook the potato latkes until golden and crispy. Place them on a warm plate.
- Heat the Canadian bacon or smoked salmon in a separate pan until warmed through. Place on top of the latkes.
- Poach the eggs and place one on top of each latke and bacon/salmon stack.
- Drizzle Hollandaise sauce over the poached eggs.
- Garnish with chopped chives and season with salt and pepper. Serve immediately.
Notes
Use fresh eggs for poaching and ensure the oil is hot enough for crispy latkes.
