Latke Eggs Benedict with Mazel Tov Martinis

latkes

🥗Healthier: cauliflower cakes

💰Cheaper: hash browns

Cauliflower cakes lower carbs while maintaining texture.

smoked salmon

🥗Healthier: smoked trout

💰Cheaper: cooked chicken

Smoked trout offers similar flavor with lower cost.

hollandaise sauce

🥗Healthier: avocado sauce

💰Cheaper: mayonnaise

Avocado sauce is healthier and creamy.

Grate 2 lbs of Yukon Gold potatoes on the large side of a grater.

Grate a sweet Vidalia onion and add it to the grated potatoes.

Place the mixture in cheesecloth and squeeze out the starchy liquid.

Chop parsley and scallions thinly and add them to the potato mixture.

Add salt, black pepper, and flour to the mixture and mix well to combine.

Add 2 large eggs to the mixture to bind everything together.

Take some of the mixture and place it into a cast iron pan, pressing it down to shape it.

Heat the cast iron pan and fry the latkes until golden brown and delicious.

Remove the latkes and place them on a paper towel to absorb excess oil.

Sprinkle truffle salt over the latkes.

Fry capers in the same oil until they blossom and look like little flowers.

Prepare an ice bath with water and ice cubes for poaching eggs.

Poach eggs and then place them in the ice bath to stop cooking.

Reheat the poached eggs in a double boiler for a few seconds until warm.

Take two latkes and top them with thinly sliced crescent moon-shaped red onions.

Add thinly sliced tomato on top of the latkes.

Carefully place a poached egg on top of the tomato.

Pour hollandaise sauce made with cream cheese over the poached egg.

Top with fried capers and salmon caviar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens