Description
A delightful twist on classic eggs Benedict featuring crispy latkes, savory Canadian bacon, and a soft poached egg drizzled with warm hollandaise.
Ingredients
Scale
- 4 latkes
- 2 eggs
- 2 slices of Canadian bacon
- 1 tablespoon vinegar
- Hollandaise sauce
- Chives (for garnish)
Instructions
- Cook the latkes according to package instructions or until golden brown. Keep them warm in a low oven (about 200°F / 95°C) to maintain crispness.
- In a pan over medium heat, cook the Canadian bacon until heated through and lightly browned, about 1–2 minutes per side. Keep warm with the latkes.
- In a pot of simmering water, add vinegar. Crack each egg into a small cup and gently slide them into the water. Poach for about 3 minutes for a soft yolk, or a minute longer for firmer yolks. Remove with a slotted spoon and drain briefly on paper towel.
- To assemble, place two latkes on each plate, top each latke with a slice of Canadian bacon, and then place a poached egg on top. Drizzle with warm hollandaise and garnish with chopped chives. Serve immediately.
Notes
For best results, store components separately. Keep cooked latkes in an airtight container in the refrigerator for up to 3 days. Reheat to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Poaching, Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 2g
- Sodium: 1100mg
- Fat: 46g
- Saturated Fat: 12g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 370mg