Description
A delightful twist on a classic brunch dish featuring crispy latkes, perfectly poached eggs, and rich hollandaise sauce, finished with fresh chives.
Ingredients
Scale
- 4 large Latkes
- 4 large Eggs
- 1 cup Hollandaise Sauce
- 2 tablespoons Chopped Fresh Chives
- Salt and Pepper to taste
- Paprika
Instructions
- Prepare the Latkes: Fry your latkes according to your favorite recipe or simply warm pre-made ones in the oven on low heat to retain their crunch.
- Warm the Hollandaise: In a saucepan over low heat, gently warm your hollandaise sauce while stirring frequently to keep it smooth and creamy.
- Poach the Eggs: In a pot of softly simmering water, add a dash of vinegar. Crack the eggs into separate bowls and gently slide each egg into the water. Cook for about 3-4 minutes until the whites are set, but the yolks remain runny. Use a slotted spoon to carefully remove them, allowing excess water to drain.
- Assemble the Dish: Place one latke on each plate and crown it with a perfectly poached egg.
- Drizzle the Sauce: Generously drizzle warm hollandaise sauce over each egg, creating a beautiful cascade.
- Garnish and Serve: Finish with a sprinkle of fresh chives, salt, pepper, and a pinch of paprika. Serve immediately and relish every bite!
Notes
Make-Ahead Tips: You can prep the latkes ahead of time and reheat them in a preheated oven. The hollandaise can also be made in advance and gently reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 370mg