Description
A delightful twist on brunch classics, combining crispy latkes, poached eggs, and rich Hollandaise sauce for a satisfying dish.
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 preferred recipe or package instructions, keeping them warm as you move to the next steps.
- Using a skillet, cook the slices of Canadian bacon until they’re heated through and slightly crispy. Set aside.
- In a pot filled with water, add the white vinegar and bring to a gentle simmer. Crack the eggs into small bowls to make poaching easier.
- Slide the eggs into the simmering water and cook for 3-4 minutes, until the yolks are still runny. Carefully remove with a slotted spoon and let them drain on paper towels.
- Toast the English muffins until they’re golden brown.
- To assemble, place a latke on each English muffin half, add a slice of Canadian bacon, and top with a poached egg.
- Drizzle with Hollandaise sauce, sprinkle with chives, and season with salt and pepper to taste. Serve immediately and enjoy!
Notes
For a unique twist, consider using sweet potatoes for the latkes or turkey bacon as a lighter alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American