Submitted by Avichai Jacobs
Yields 6-8 latkes
Combine all ingredients (but the oil) in a large bowl and mix well.
Heat oil in a fry-safe skillet, making sure there is just enough to generously coat the bottom of the pan.
Fry latkes until they are a deep medium brown on both sides, then place onto a paper towel lined plate to drain any excess oil.
Serve hot, topped with lox, poached egg, hollandaise sauce, and snipped chives. If you don’t feel like poaching your eggs, you can also serve them sunny side up for a twist.
Crack a room temperature egg into a small bowl and set aside to rest.
Bring a pot with roughly one and a half to two inches of water up to nearly a boil (190 Fahrenheit), season the water with a few healthy pinches of salt, and one tablespoon of a light-colored vinegar (to avoid staining the egg).
Stir the water rapidly until a vortex forms, and using the small bowl, drop the egg into the middle of the vortex. The egg should take 90-120 seconds to cook.
After the egg is done, take it out of the water using a slotted spoon and place it onto a piece of paper towel to dry. Repeat for each egg.
Normally, Hollandaise is one of the more difficult sauces to make. It requires a lot of patience and arm strength to whisk the entire time while tempering it exactly right, and one little mistake can lead you straight back to square one. For this version, I cheat and use a microwave to avoid the double boiler completely.
Yields about 2 servings
In a microwave-safe bowl, whisk together the egg yolks, lemon juice, salt and cayenne.
Slowly drizzle in the melted butter, a little at a time, whisking constantly.
Once all the butter is incorporated and the mixture is smooth, microwave for 10-15 seconds, remove and whisk vigorously. If not yet thickened to your desired consistency, microwave for an additional 10-15 seconds and whisk again.
Repeat until desired consistency is reached. Warning- even in a microwave, your eggs could curdle if you are not careful. Take it slow and don’t overcook.