When making an online reservation to stay at The Oaks Victorian Inn, a comment section is available to list any special needs a guest may have but on occasion a little detail like “I need a gluten-free meal” is forgotten. This happened to me one weekend when I planned on serving Eggs Benedict. OK, quick, I had to come up with a plan “B” because the English muffins weren’t going to work for one of the guests. Hmmm I thought, latkes (potato pancakes) might make a nice substitute for the muffins. I always have rice flour available for gluten-free emergencies and it was perfect for the little bit of flour needed to help keep the shredded potatoes from falling apart in the fry pan. It was perfect for our gluten-free guest and all of our other guests loved it too. Plates were scraped clean.
I call it Oaks Benedict and haven’t made it with English muffins since . Bon Appetit!
Oaks Benedict – Serves 4
1 or 2 ham slices per serving depending on thickness
12 potato pancakes (see recipe below)
4 slices tomato or several spears of steamed asparagus (optional)
Poach the eggs 4-6 minutes until the whites are cooked.
To build Oaks Benedict per plate:
Place 3 potato pancakes on the plate.
Cover with ham.
Cover with a slice of tomato (if using asparagus put spears on top of the eggs).
Drain and place 2 poached eggs on top.
Drizzle with Hollandaise sauce.
3 large egg yolks
1 tbs lemon juice
1/3 cup butter (5½ tbs)
½ tsp fresh chopped dill
Over low heat, melt the butter in a small sauce pan. Add the egg yolks, lemon juice and chopped dill whisking till smooth but not too thick. If the sauce gets lumpy or curdles, add a little milk or half and half whisking until the sauce goes back to desired consistency.
Potato Pancakes (Latkas) Makes about a dozen pancakes
4 large or 6 medium potatoes
1 large or 2 small egg(s)
1 small or half large onion
Flour or matzo meal (rice flour for gluten free)
Salt and pepper to taste
Grate half the potatoes in the small holes of the grater and half in the larger holes for a nice texture. Pour or squeeze off excess liquid. Finely chop the onion and add to the potatoes. Stir in egg(s), salt and pepper. Thicken with flour or matzo meal to the consistency of a thick batter (not too runny)
Drop by tablespoonful into a frying pan of hot vegetable oil, approx ½ inch deep. Turn when edges are brown and crispy. Drain on paper towels