Happy Hanukkah times! I was literally drooling over this picture and recipe from the blog What Jew Wanna Eat. I have always been intimidated to making hollandaise sauce, but Amy has a fool proof way to make it and it is super easy. That makes me super happy because I LOVE eggs Benedict and it is all about the sauce! I love the idea of the latke to replace the same-ole bread. And smoked salmon? What a great idea!
If you have never made a poached egg, you definitely want to see Amy’s easy trick for that too. I think I will want to make this asap. It looks heavenly and easy to make.
Potato Latkes & Smoked Salmon Eggs Benedict
Author: Amy Kritzer
Recipe type: Hanukkah
- For Latkes:
- 1½ cups (1/2 pound) russet potatoes, washed and peeled
- 1 tablespoon onion, minced
- ½ clove garlic, minced
- 1 egg
- 1 tablespoon flour
- ½ teaspoon salt
- ½ cup oil
- For Poached Eggs:
- 4 eggs
- 1 teaspoon white vinegar
- For Hollandaise:
- 1 egg yolk
- ½ lemon, juiced
- Pinch cayenne pepper
- ½ stick unsalted butter (4 tablespoons), melted and hot
- Salt to taste
- 1 tablespoon dill, minced
- Start by shredding your potatoes with a grater.
- Ring out all the moisture with a strainer and paper towel until all the moisture is gone and then add in the onion, eggs, garlic, flour and salt and combine.
- Meanwhile, heat up canola oil in a large saute pan. Scoop two tablespoon dollops of the potato mixture and flatten lightly and fry until golden brown, about 3-5 minutes. Then flip and fry the other side. Drain on a rack over paper towels.
- To make your latkes into Benedict latkes, start with poaching eggs.
- Bring a few inches of water to a simmer (NOT a boil) in a large sauce pan. Add a splash of vinegar (this helps the egg form together). Then whisk water in a circular fashion (also to help the egg form). Crack egg into a ramekin and and gently pour into the middle of the pot.
- That’s pretty much it! You know it’s done with the white is just set and the yolk is still runny (Gently press on it to check). Then remove with a slotted spoon and pat dry on a paper towel. Repeat with other eggs.
- Let’s start plating! Top latkes with lox and then a poached egg.
- Now let’s make the Hollandaise- it’s easy in a blender! Start by pulsing 1 egg yolk, lemon juice and a pinch of cayenne. Then drizzle in hot butter (I melted mine for 60 seconds in the microwave just before making the sauce) while blending until sauce is formed. Season with salt and dill and drizzle over eggs.
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