Crisp potato latkes with a hint of dill become the base for lox and poached eggs, finished with a delicious sauce that is decidedly not hollandaise but definitely delicious. If your Bubbe made benedict, this would be it.
- 8 large eggs
- 8 tablespoons prepared plain hummus
- 4 tablespoons water
- 4 teaspoons Dijon mustard
- 8 Classic Potato Latkes with Dill
- 1 small package baby arugula
- 6 ounces smoked salmon , thinly sliced
- Fresh snipped chives or dill , for garnish
Poach the eggs:
- Add a couple inches of water to a deep skillet and heat over medium-high heat. Place a wire sieve over a bowl. Crack 1 egg into the sieve and jiggle it a bit to remove the watery edge of the white. Submerge the sieve into the water and allow the egg to begin to set. Slide a rubber spatula under the egg, then pull the sieve away and slip the egg into the water. Continue cooking for about 2 minutes for soft-poached eggs. Remove with a slotted spoon and keep on a warm plate until ready to serve. Repeat with remaining eggs (you can begin working on the next egg once the sieve is free, while the previous egg is still cooking in the water).
- In a small bowl, mix together the hummus, water, and mustard until smooth.
- Place 2 hot latkes on each plate. Top each with a small handful of arugula, a slice of salmon, and a poached egg. Drizzle with 2 tablespoons sauce and sprinkle with dill or chives.
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