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Food & Drink

A Different Take on Eggs Benedict Awaits

What Jew Wanna Eat’s Amy Kritzer cooks up a new holiday recipe

potato latkes eggs benedict!

Breakfast for dinner? Good idea. Breakfast for Hanukkah? Brilliant.

We asked Amy Kritzer, the genius behind food blog What Jew Wanna Eat, for a recipe to serve during those eight candle-fueled nights. She whipped up a fried-poached-saucy dish that bears repeating.

Potato Latkes Eggs Benedict
Serves two

For the latkes
1½ c. (½ lb.) russet potatoes, washed and peeled
1 tbsp. onion, minced
1 egg
½ clove garlic, minced
1 tbsp. flour
½ tsp. salt
½ c. oil
Lox

1. Start by shredding the potatoes with a grater. Ring out with a strainer and paper towel until all the moisture is gone. Then add onion, egg, garlic, flour, and salt, and mix.

2. Heat canola oil in a large saute pan. Scoop in 2 tbsp. of the potato mixture, flatten lightly, and fry until golden brown, 3-5 minutes. Then flip and fry the other side. Drain on a rack over paper towels.

For the poached eggs
4 eggs
1 tsp. white vinegar

1. Bring a few inches of water to a simmer in a large saucepan. Add a splash of vinegar (this helps the egg hold together), and whisk water in a circular fashion. Crack egg into a ramekin and gently pour into the middle of the pot.

2. Gently press to check that the white is set and the yolk is still runny. Remove with a slotted spoon and pat dry on a paper towel.

3. Repeat with other eggs.

For the Hollandaise
1 egg yolk
½ lemon, juiced
Pinch cayenne pepper
½ stick (4 tbsp.) unsalted butter, melted and hot
1 tbsp. dill, minced
Salt to taste

1. Pulse egg yolk, lemon juice, and cayenne. Then drizzle in hot butter (melt for 60 seconds in the microwave just before) while blending until sauce is formed. Season with salt and dill.

2. Top latkes with lox and poached egg and finish with Hollandaise sauce.

For more recipes and information, go to whatjewwannaeat.com.

Photo: Courtesy of What Jew Wanna Eat