Latke Benedict

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The downside of being a restaurant chef is that cooking at home ends up being the complete opposite of fun or enjoyable. Holidays are usually the only days of the year where I can sit back and enjoy someone else’s cooking — it’s a welcomed treat, even though I still have to field endless cooking questions all day long. 

When it comes time to go home with a pile of leftovers, it’s all about finding fuss-free ways to make a restaurant-quality dish at home with minimal effort and ingredients. Two things that I always have in my refrigerator are eggs and butter, so topping leftover latkes with poached eggs and whipping up a quick hollandaise are very simple, approachable, and affordable. 



8 egg yolks

1 lb unsalted butter, melted 

2-3 tsp fresh lemon juice

pinch of cayenne pepper 

pinch of kosher salt

water, as needed


Allow butter to cool until it’s just warm. Add yolks, lemon juice, cayenne pepper, and salt to a blender and start processing on medium speed. Slowly drizzle in the melted butter until smooth and thick. If it’s too thick, add about one teaspoon of warm water as needed to reach desired consistency. Serve immediately or keep in an insulated beverage container (if you have a reusable lidded coffee mug, use that) until ready to serve.

To assemble the Benedict, heat leftover latkes by sautéing in butter or just microwaving until hot. Place two latkes on a plate, top each with (optionally) a slice of smoked salmon, a poached egg, and a drizzle of hollandaise. You may garnish with some fresh dill, a sprinkle of everything spice, or another pinch of cayenne for extra spice. If you want to get fancy, top with a dollop of caviar! Serve immediately.


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