EGGS BENNY
Yields 4 servings
Eggs Benedict is the quintessential weekend brunch dish, but we put a colorful (and unconventional “Jewish delicatessen”) twist on them. The fuchsia pink of the Beet Hollandaise makes us smile every time one goes out of the kitchen! It’s best to use a cast-iron pan for making the latkes—a delicious alternative to potatoes or hash browns. You can cook these latkes for the Jewish holidays or special occasions, but we think they’re great just about any time of the year.
6 parsley sprigs
8 Potato Latkes (see below)
8 ounces smoked salmon, sliced
¾ cup Beet Hollandaise (recipe follows)
Pick the parsley leaves from their stems and coarsely chop them. Place 2 latkes on each plate and drape one piece of smoked salmon on top of each latke. Follow with one poached egg on top of each latke. Spoon 1 to 2 tablespoons of the hollandaise onto each. Finish with a sprinkling of the chopped parsley.
POTATO LATKES
Yields eight 3-inch latkes
1 shallot
1 teaspoon fresh thyme leaves
3 russet potatoes
2 large eggs
1½ teaspoons kosher salt, plus more as needed
¼ cup matzo meal
½ cup olive oil
Peel and mince the shallot; set aside. Finely chop the thyme leaves.
Peel the potatoes, covering each potato in cold water while you peel the next. Using the largest holes on a box grater, grate the peeled potatoes. Rinse the grated potatoes under cold water until the water runs clear, and gently squeeze out any excess water. Dry the potatoes lightly with a towel and place in a medium bowl.
In a separate bowl, whisk the eggs well. Add the shallot, thyme, and salt to the egg mixture and whisk to combine.
Add the eggs to the grated potatoes and stir well so that the potatoes are completely coated. Sprinkle the matzo meal onto the potatoes and once again stir to combine.
Heat a cast-iron pan over medium heat and add the olive oil. Using a tablespoon, form a heaping spoonful of potato mixture into discs by pressing it between your palms, taking care not to make the discs too thin. Cook on one side until golden brown, then flip and cook until the second side is golden brown, 3 to 4 minutes per side. Be diligent about keeping your heat at medium to medium-low. If the outside of your latke browns too quickly, the middle may still be raw! If this happens, just throw them into a 325°F oven for 5 to 10 minutes. Transfer to a plate and season with salt.
BEET HOLLANDAISE
Yields approximately ¾ cup
8 tablespoons (1 stick) unsalted butter
4 large egg yolks
1 tablespoon lemon juice
2 tablespoons beet juice or beet concentrate
Kosher salt
Place a small saucepan, filled halfway with water, over medium heat and bring the water to a simmer, then turn the heat to the lowest flame.
Melt the butter in a microwave or on the stovetop and transfer to a vessel that you can easily pour from.
In a metal or glass bowl that fits snugly on top of the pot of simmering water to create a double boiler, whisk the egg yolks, lemon juice, and beet juice. Place the bowl over the simmering water and whisk continuously until the egg mixture begins to thicken slightly. Add the butter in a slow, steady stream, whisking continuously. Remove from the heat and season with salt.
