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 Time30minutes
Cook Time20minutes
Total Time50minutes
Servings8latkes. Serves 4.
AuthorBarry C. Parsons
Ingredients
For the Potato Latkes
4cupsgrated potato
Salt and pepper to season
1beaten egg
3tablespoonsflour
Canola oil for frying
For the Spicy Tomato Compote
4clovesminced garlic
6tbspolive oil
8large ripe tomatoes diced
2tbspbrown sugar
3tbspbalsamic vinegar
1/2tspcrushed chili sauce or ¼ tsp chili flakes
salt and pepper to season
For the Dijon Chive Hollandaise Sauce
3egg yolks
1/2teaspoonDijon mustard
1– 2 tablespoons lemon juice
1/2cuphot melted butter
2tbspfresh chopped chives
To construct the dish for serving, you will also need:
Poached or over-easy eggs1 or 2 per person
6ouncesthinly sliced prosciuttowarmed in a frying pan for only a few seconds per side.
Instructions
To prepare the Potato Latkes
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.
To prepare the Spicy Tomato Compote
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.
To prepare the Dijon Chive Hollandaise Sauce
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.
To construct the dish for serving
Stack 2 or 3 potato latkes per serving before topping with prosciutto, eggs and the tomato compote and Hollandaise sauce.