Brunch Feast: Eggs Benedict, Latkes & PB&J Bread Pudding

For the Latkes: In a large bowl, combine the shredded potatoes and grated onion. Squeeze out any excess liquid.

Add 4 eggs, 1/2 cup flour, salt, and pepper. Mix until just combined.

Scoop the mixture, form into balls, and then flatten into patties. For extra crispy latkes, freeze the patties overnight.

Heat vegetable oil in a deep fryer or large pot to 350°F. Carefully fry the latkes in batches until golden brown and crispy on both sides.

Drain on a wire rack and sprinkle with salt. Serve hot with applesauce and sour cream.

For the Sweet & Spicy Bacon: Preheat oven to 375°F. Lay bacon strips in a single layer on parchment-lined baking sheets.

In a small bowl, mix together brown sugar, red pepper flakes, paprika, and garlic powder. Sprinkle the mixture evenly over the bacon.

Bake for 15-20 minutes, or until crispy and caramelized. Drain on a wire rack.

For the Parmesan English Muffins: In the bowl of a stand mixer fitted with a dough hook, combine 700g flour, 390mL buttermilk, 30g brown sugar, 10g yeast, 12g salt, and 75g grated Parmesan.

Mix on low speed until a shaggy dough forms. Add 55g of softened butter and mix until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1-2 hours.

Punch down the dough and portion it into 100g balls. Roll into smooth balls, place on a cornmeal-dusted baking sheet, cover, and let proof for another 30-45 minutes.

Preheat oven to 350°F. Heat a dry griddle or cast-iron skillet over medium heat. Cook the muffins for 2 minutes per side, until golden brown.

Transfer the griddled muffins to a baking sheet and bake for 10 minutes to cook through.

For the Hollandaise Sauce: Melt 1 lb of butter and heat to between 140-150°F.

In a container suitable for an immersion blender, combine 12 egg yolks, lemon juice, and water. Blend briefly.

With the blender running, slowly stream in the warm melted butter until the sauce is thick and emulsified. Season with salt.

For the Eggs Benedict: Bring a pot of water to a gentle simmer and add 1 tbsp of vinegar.

Create a gentle vortex in the water and carefully drop in the eggs one at a time. Poach for 3 minutes for a runny yolk. Remove with a slotted spoon.

While eggs are poaching, split the English muffins and toast them on a griddle. Grill the Canadian bacon slices until lightly browned.

To assemble, place a slice of grilled Canadian bacon on each toasted muffin half. Top with a poached egg, then generously ladle with hollandaise sauce. Garnish with black pepper.

For the PB&J Bread Pudding: Preheat oven to 350°F. Place bread scraps in a large baking dish. Add dollops of peanut butter and jelly over the bread.

To make the custard, heat the milk and cream in a saucepan until steaming. In a large bowl, whisk together 8 eggs, granulated sugar, brown sugar, vanilla, and salt.

Slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. Pour the finished custard over the bread in the baking dish.

Let it soak for 15-20 minutes, then bake for 45-60 minutes, or until the custard is set and the top is golden brown.