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omato Eggs Benedict with Potato Latkes and Prosciutto close up photo for detail.

Tomato Eggs Benedict with Potato lakes and Prosciutto

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.
Course Breakfast/ Brunch
Cuisine American
Keyword breakfast, brunch, eggs
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 latkes. Serves 4.
Author Barry C. Parsons

Ingredients

For the Potato Latkes

  • 4 cups grated potato
  • Salt and pepper to season
  • 1 beaten egg
  • 3 tablespoons flour
  • Canola oil for frying

For the Spicy Tomato Compote

  • 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

For the Dijon Chive Hollandaise Sauce

  • 3 egg yolks
  • 1/2 teaspoon Dijon mustard
  • 1 – 2 tablespoons lemon juice
  • 1/2 cup hot melted butter
  • 2 tbsp fresh chopped chives

To construct the dish for serving, you will also need:

  • 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.

Instructions

To prepare the Potato Latkes

  1. Squeeze as much excess water from the grated potato as possible. Add all the remaining ingredients and toss together until well combined.
  2. 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.
  3. Fry until golden brown on one side, then turn and cook until golden brown on the opposite side,
  4. Drain on paper towels.

To prepare the Spicy Tomato Compote

  1. Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper.
  2. 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.

To prepare the Dijon Chive Hollandaise Sauce

  1. In a blender combine the egg yolks, mustard and lemon juice for only a few seconds.
  2. With the blender on medium speed, slowly pour in the hot butter in a thin stream. The sauce should thicken quite quickly.
  3. 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.

To construct the dish for serving

  1. Stack 2 or 3 potato latkes per serving before topping with prosciutto, eggs and the tomato compote and Hollandaise sauce.