Description
A delightful combination of crispy latkes topped with poached eggs and creamy hollandaise sauce, perfect for brunch or a special breakfast.
Ingredients
Scale
- 2 large potatoes (Russet or Yukon Gold)
- 1 large onion, grated
- 1 egg
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 4 eggs for poaching
- 2 English muffins, split and toasted
- Hollandaise sauce (store-bought or homemade)
- Chives, for garnish
Instructions
- Grate the potatoes and onion. Once grated, squeeze out excess moisture to keep your latkes crispy.
- Mix it up. In a bowl, combine the grated potatoes, onion, egg, flour, salt, and pepper.
- Form patties. Shape the mixture into small patties; they don’t need to be perfect!
- Fry them up. Heat a skillet over medium heat and fry the patties until they’re golden brown on both sides, about 3-4 minutes each.
- Poach the eggs. In a separate pot, gently poach the eggs in simmering water until the whites are set but the yolks remain runny (about 3-4 minutes).
- Assemble your dish. Start with a crispy latke on a toasted English muffin, crown it with a poached egg, and drizzle hollandaise sauce over the top.
- Garnish and serve. Sprinkle chopped chives for a pop of color and flavor, then serve immediately!
Notes
For extra crispy latkes, consider frying them in a mix of butter and oil. Poach eggs with a dash of vinegar for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Frying and Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 190mg