Potato Pancake Veggie Eggs Benedict Recipe

Prepare and drain potatoes

Grate the peeled russet potatoes and finely grate the onion into a large bowl. Squeeze the grated potato in clean kitchen towels or a fine mesh sieve to remove as much liquid as possible (important for crisp pancakes). Reserve 2–3 tablespoons of the potato starchy liquid if desired.

Mix batter

Return the drained grated potatoes and grated onion to the bowl. Stir in the flour, 1 beaten egg, 1 tsp salt and 1/2 tsp black pepper until evenly combined. If the mixture seems very dry, add 1 tablespoon of the reserved potato liquid; if too wet, add 1 tablespoon more flour.

Fry pancakes

Heat a large nonstick or cast-iron skillet over medium-high heat and add enough vegetable oil to coat the bottom (about 1–2 tablespoons per batch). Scoop about 1/3 cup of the potato mixture for each pancake, flattening gently into 3–4 inch rounds. Fry 3–4 minutes per side until deep golden and crisp. Work in batches, adding more oil as needed. Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven; optionally toss with 1 tablespoon butter for extra flavor.

Cook vegetables

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant. Add the chopped broccoli and cauliflower and cook 3–4 minutes until bright and just tender. Add the grated, squeezed-dry zucchini and cook 1–2 minutes more to warm through. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and allow to cool slightly.

Make cream cheese mixture

In a bowl, beat the softened 4 oz cream cheese with 1/2 tsp lemon zest and 1 tsp lemon juice until smooth. Fold in the warm vegetable mixture and chopped chives (if using). Adjust seasoning to taste. If mixture is very thick, loosen with 1–2 tsp warm water or milk so it spreads easily on the pancakes.

Warm gently before assembly (optional)

If the vegetables and cream cheese have cooled below room temperature, warm very gently in the skillet over low heat for 30–60 seconds, stirring, so the topping is slightly warm when assembled.

Prepare poaching water

Bring 8 cups water and 1/2 tsp salt to a gentle simmer (not rolling boil) in a wide shallow saucepan. Stir in 2 tsp white vinegar. Reduce to a low simmer; you should see small bubbles but calm surface.

Poach eggs

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip one egg at a time into the center. Poach 3–4 minutes for runny yolks, 4–5 minutes for slightly firmer. Use a slotted spoon to remove eggs and briefly drain on a paper towel. Keep warm in a bowl of warm (not hot) water if not using immediately.

Make reduction

In a small saucepan, combine 2 tablespoons white wine vinegar, 2 tablespoons dry white wine, 1 tablespoon minced shallot, crushed peppercorns and 1 tablespoon chopped tarragon. Simmer over medium heat until liquid is reduced to about 1 tablespoon (3–4 minutes). Strain the mixture into a heatproof bowl, discarding solids, and let cool slightly.

Emulsify yolks

Place the strained reduction with the 3 egg yolks over a small saucepan of barely simmering water (double-boiler). Whisk constantly until the yolks thicken and become pale and ribbon-like (2–3 minutes). Be careful to not overheat or scramble the yolks.

Add butter and season

Slowly drizzle the hot melted butter into the yolks while whisking constantly to create a smooth, emulsified sauce. If sauce becomes too thick, whisk in 1 tsp warm water to loosen. Stir in 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp lemon juice (optional) and the remaining 1 tablespoon chopped tarragon. Taste and adjust seasoning. Keep the béarnaise warm (off heat) until serving; rewarm gently if needed.

Place two warm potato pancakes on each plate. Spoon a generous 2–3 tablespoons of the veggie cream cheese mixture onto each pancake and gently spread a little to create a bed for the egg.

Top each pancake with a gently poached egg (1 egg per pancake). Spoon 2–3 tablespoons of warm béarnaise sauce over each poached egg.

Garnish with fresh tarragon leaves and chopped chives. Season with additional salt and freshly ground black pepper to taste. Serve immediately while pancakes are crisp, eggs are runny, and sauce is warm.