Description
A delicious twist on classic Eggs Benedict, using crispy potato latkes instead of English muffins for a rich and savory brunch.
Ingredients
Scale
- 2 large latkes
- 2 poached eggs
- 2 slices of Canadian bacon
- Hollandaise sauce
- Chopped chives for garnish
- Salt and pepper to taste
Instructions
- Prepare the latkes according to your favorite recipe and keep warm.
- Poach the eggs in simmering water until the whites are set but yolks remain runny.
- In a skillet, lightly brown the slices of Canadian bacon.
- Layer a latke on a plate, top with a slice of bacon, and then a poached egg.
- Drizzle with Hollandaise sauce and garnish with chopped chives.
- Season with salt and pepper to taste, and serve immediately.
Notes
Make latkes ahead and keep warm in a low oven to save time. Use fresh eggs for best poaching results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Poaching, Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 300mg