Description
A delectable twist on the classic brunch dish that combines crispy latkes with perfectly poached eggs and creamy Hollandaise sauce.
Ingredients
- 4 latkes (homemade or store-bought)
- 4 eggs
- 2 English muffins, split
- 4 slices of Canadian bacon
- 2 tablespoons white vinegar
- 2 tablespoons butter
- Hollandaise sauce (store-bought or homemade)
- Chopped chives (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the latkes according to your recipe or package instructions, then keep them warm.
- Cook the Canadian bacon in a skillet until it’s heated through and slightly crispy, then set it aside.
- Fill a pot with water, add white vinegar, and bring it to a gentle simmer. Crack the eggs into individual small bowls.
- Slide each egg into the simmering water, cooking them for about 3-4 minutes to achieve that glorious runny yolk. Remove with a slotted spoon and drain on paper towels.
- Toast the English muffins until they are golden brown.
- Assemble each serving by placing a latke on an English muffin, topping it with a slice of Canadian bacon, followed by a poached egg.
- Drizzle with Hollandaise sauce, sprinkle with chopped chives, salt, and pepper. Serve immediately for the best experience.
Notes
If using leftovers, store components separately for best results. Reheat in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Poaching and Toasting
- Cuisine: American