Tomato Eggs Benedict with Potato Latkes and Prosciutto. This is a hearty and delicious version of Eggs Benedict using potato latkes instead of English muffins, as well as prosciutto and a quick cooking tomato compote. This recipe is great for brunch or for those who love breakfast for dinner.
I love Eggs Benedict…like really love it. Being such a big brunch person, I can’t resist it on restaurant menus and often make variations of it at home, like our now famous Toutons Benedict.
One of the things we often serve at our brunches, in place of hash browns are thin, crispy potato latkes. Spouse suggested making some this morning for a final brunch on this long Victoria Day weekend here in Newfoundland.
I then thought of using latkes as the base for a new Eggs Benedict version including a slightly spicy quick cooking tomato compote that has become the condiment of choice at our family brunches.
With fresh chives sprouting in the herb garden, I decided to add them to my Hollandaise Sauce along with a dash of Dijon mustard. Finally, I gave some thinly sliced prosciutto a quick flip in the pan to warm it before adding it to the construction along with over-easy eggs.
The result of all this was one of the best brunches I’ve had in quite some time. It is a fantastic mix of flavours and textures.
The crispy latkes were wonderful with the sweet sharpness of the tomato compote, the slight salty edge of the prosciutto and the creaminess of the herbed Hollandaise sauce. It was utterly delicious and I may not be able to wait until next weekend to have it again. I could eat it again for supper!
Like this Tomato Eggs Benedict recipe?
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Want more Eggs Benedict? Try this recipe:
- 4 cups grated potato
- Salt and pepper to season
- 1 beaten egg
- 3 tablespoons flour
- Canola oil for frying
- 4 cloves minced garlic
- 6 tbsp olive oil
- 8 large ripe tomatoes diced
- 2 tbsp brown sugar
- 3 tbsp balsamic vinegar
- 1/2 tsp crushed chili sauce or ¼ tsp chili flakes
- salt and pepper to season
- 3 egg yolks
- 1/2 teaspoon Dijon mustard
- 1 – 2 tablespoons lemon juice
- 1/2 cup hot melted butter
- 2 tbsp fresh chopped chives
- Poached or over-easy eggs 1 or 2 per person
- 6 ounces thinly sliced prosciutto warmed in a frying pan for only a few seconds per side.
Squeeze as much excess water from the grated potato as possible. Add all the remaining ingredients and toss together until well combined.
Heat a half inch of canola oil in a large non-stick skillet over medium-low to medium heat. Drop the latke mixture by ½ cup measures into the hot oil, spreading it out to about a half inch thickness.
Fry until golden brown on one side, then turn and cook until golden brown on the opposite side,
Drain on paper towels.
Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper.
Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.
In a blender combine the egg yolks, mustard and lemon juice for only a few seconds.
With the blender on medium speed, slowly pour in the hot butter in a thin stream. The sauce should thicken quite quickly.
Pour into a bowl and keep the bowl warm in a warm water bath while preparing the other components of the Eggs Benedict. Fold in the chives before serving.
Stack 2 or 3 potato latkes per serving before topping with prosciutto, eggs and the tomato compote and Hollandaise sauce.
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