This Latke Eggs Benedict swaps hollandaise for creamy sausage gravy and replaces English muffins with crispy, golden potato latkes. It's an elegant brunch dish that marries Jewish and American breakfast traditions.
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Shred the peeled potatoes using a mandoline or box grater.
Place the shredded potatoes in a bowl of cold, salted water and let them soak for 30 minutes. This helps remove excess starch.
While the potatoes soak, make the gravy. In a pot over medium heat, cook the country sausage, breaking it apart, until fully browned.
Sprinkle 1/4 cup of flour over the cooked sausage and stir to coat. Cook for 1-2 minutes to cook off the raw flour taste.
Gradually pour in the milk, stirring constantly. Bring the mixture to a simmer over medium-low heat and cook until it thickens, stirring occasionally.
Once thickened, season the gravy with salt and pepper to taste. Reduce heat to low to keep warm.
Drain the soaked potatoes in a colander and rinse them. Squeeze out as much water as possible, then pat them completely dry with paper towels.
In a clean bowl, combine the dried potatoes with 2 tbsp of flour, salt, pepper, and the beaten egg. Mix until the potatoes are evenly coated.
Heat about 1/2 inch of cooking oil in a large skillet over medium heat. The oil should not be smoking hot.
Carefully place mounds of the potato mixture into the hot oil. Use a fork to flatten them into round latke shapes.
Fry for 6-8 minutes, or until the bottoms are deep golden brown and crispy. Flip and cook the other side until golden.
Remove the latkes from the skillet, let any excess oil drip off, and place them on a plate. Season immediately with a pinch of salt.
To poach the eggs, bring a pot of water to a gentle simmer (do not boil). Add the white wine vinegar.
Carefully slide the eggs into the water and poach for about 3 minutes for a runny yolk.
Remove the poached eggs with a slotted spoon and briefly drain on a paper towel.
To assemble, place a crispy latke on a plate, top with a poached egg, and generously spoon the warm sausage gravy over everything.
Garnish with shredded cheddar cheese, fresh parsley, and cracked black pepper, if desired.
Store leftover gravy in an airtight container up to 3 days; reheat on the stovetop with a splash of milk. Latkes do not reheat well and are best eaten fresh.
Latkes are best served immediately after frying for maximum crispness, but you can grate and squeeze the potatoes 1–2 hours ahead. Fry just before serving to retain texture.
Fry all latkes first and keep them warm on a wire rack set over a baking sheet in a 200°F oven while you poach the eggs and make the gravy.
Use fresh, room-temperature eggs in simmering water with a splash of vinegar. Aim for 3–4 minutes for a runny yolk that will soak into the gravy.
Yes, Yukon gold or red potatoes work, but russets have the lowest moisture content and fry crispiest. Avoid waxy potatoes like fingerlings.
It should coat a spoon and pour slowly. If too thick, whisk in milk 1 tbsp at a time; if too thin, simmer uncovered for 2–3 minutes to reduce.
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