Saturday morning = treat yo’self! After a week of attempting healthiness for the New Year it was seriously time for a bit of indulgence. Since I really don’t know if there is a better weekend breakfast option than Eggs Benedict, it was my obvious choice.
|Some food porn for ya|
I have slowly over the last few years begun to master the art of making homemade eggs benni. My biggest issue has always been the egg poaching, but I’ve realized all it takes is some seriously hot water and to not expect perfection (those white egg strands are just going to keep going everywhere…I need me an egg poacher! Cough cough).
I decided for this particular Saturday morning that I wanted to switch it up and try something new. Instead of English Muffins I made a potato roti/ latke for underneath the eggs. And let me tell you, I have somewhat of a deep rooted love for latkes so this really satisfied two of my major constant cravings.
As well, I made a beautiful chive hollandaise sauce that had lots of fresh lemon flavour in it.
|In case you were wondering... the eggs were perfectly cooked and runny|
I think for next time I’ll go back to using English muffins, though the latkes were a nice change…nothing really beats the original.
Potato Latke Eggs Benedict with a Chive Hollandaise
Makes 3 servings
2 large white potatoes, grated
½ white onion, grated
2 tablespoons of flour
3 tablespoons of vinegar
7 eggs (1 for latke)
5 egg yolks
Chunk of butter
Juice of 1 lemon
Handful of chives, chopped
6 slices of peameal bacon
Salt and Pepper
1. Cook all peameal bacon and put into a 200F oven to keep warm
2. In a deep pan, bring salted water to a boil then turn down heat just a bit so it is barely boiling, add vinegar.
3. In a bowl, combine potato and onion (pat dry as much as possible). Add in 1 egg, flour and salt and pepper and mix. Divide out into 6-8 patties and fry in a pan with oil for 4 minutes per side (until brown and crispy). Place in oven to keep warm.
4. Place egg yolks in a blender and in batches pour in melted butter, blend. Add lemon juice and salt and pepper. Blend until desired consistency (you can add a bit of warm water if you like). Mix in chives.
5. Poach eggs in almost boiling water for about 3 minutes. Remove using a slotted spoon and place on a paper towel lined plate to get rid of all the water.
6. Place 2 latkes on each plate, top with peameal bacon and poached eggs. Heat up chive hollandaise quickly in a small pan (on low heat) and pour over the eggs. Enjoy!
|Shredded potato and onion mixed with an egg, salt, pepper and some flour: ultimate Latke mix!|
|Perfection.... looking at this now is making me want it all oven again|