Recipe: Oktoberfest Eggs Benedict
This fun Oktoberfest-themed meal will get you all into the fall season! Enjoy it with some Apple Cider (spiked or not, totally up to you), a bloody or Virgin Mary, a cup of coffee, or however else you enjoy a good old-fashioned brunch with friends and family.
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Herzlich Willkommen und ein schönes Oktoberfest (Welcome and Happy Oktoberfest)!
Well, here in La Crosse, we’re preparing for school, homecoming, and Oktoberfest! It’s one of (if not the) biggest of our celebrations. It starts out with the torchlight parade on a Thursday and goes on with festivities the rest of the weekend ending with the Maple Leaf Parade. Along with the keg tap, this is one of those traditions that everyone tries to attend, or they are a part of it.
I decided a few years back to offer an Oktoberfest-themed brunch after the parade. Enter… Oktoberfest Eggs Benedict. I wanted something that used some authentic German foods, in this case, the Kartóffelpuffer, and somehow merged it with my go-to brunch meal… eggs benedict!
This fun Oktoberfest-themed brunch will get you all into the fall season! Enjoy it with some Apple Cider (spiked or not, totally up to you), a bloody or Virgin Mary, a cup of coffee, or however else you enjoy a good old-fashioned brunch with friends and family.
This is a process, so be prepared.
- Potato Pancakes (Kartóffelpuffer): about 45 minutes
- Hollandaise: about 20 minutes (will be done during the potato cooking process)
- Poached Eggs: about 3 minutes
- Yield: This recipe will give you 8 Eggs Benedict (4 servings – 2 per person) and about 12 extra potato pancakes, which anyone can just grab and eat!
- potato pancakes freeze well for later use. Lay on a baking sheet in one layer, freeze, and put frozen pancakes into a freezer-safe bag and back into the freezer immediately after that.
You Can make the Pancakes ahead of Time
Absolutely! You make the potato pancakes the day before and put them in the fridge. When you’re ready to reheat them, simply lay them in one layer on a baking sheet and then put them in a preheated oven. Bake at 350°F until they are fragrant and hot to the touch.
ENJOY!
Make up your favorite fall-themed cocktail and then serve up this amazing and decadent Oktoberfest-themed brunch. You’re going to enjoy every bite!
Let’s get social!
Please tag me on Instagram or Facebook, @alwaysjennsmith, as well as share your thoughts. Or, you could also share it on this post’s Pinterest Pin! Either way, it’s wonderful to see loved ones coming together over delicious food, so please share!
Did you try it, have questions?
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Oktoberfest Eggs Benedict
This fun Oktoberfest-themed brunch meal will get you all in the fall mood. Enjoy Oktoberfest Eggs Benedict with some Apple Cider (spiked or not, totally up to you), a bloody or Virgin Mary, a cup of coffee or tea, and with all your friends and family.
- Total Time: 2 hours 20 minutes
- Yield: 4 people 1x
Ingredients
- 8 poached eggs
- 8 Brat Patties (See notes¹ for details)
- 2 teaspoons of Vinegar
- 4 egg yolks (you can freeze egg whites for up to 3 months)
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup unsalted butter (melted (1 stick))
- Pinch cayenne
- Pinch salt
- 2 1/2 pounds starchy potatoes (grated (RAW, not cooked and/or frozen ones))
- 1/2 small yellow onion (very finely grated)
- 4 large eggs
- 1 cup all-purpose flour
- 2 tablespoon sea salt
- neutral-tasting oil (for "frying")
- paprika
- the green part of green onions ( chopped at a bias)
Instructions
- Start by making the Potato Pancakes (for photo details on this process check out the blog post).
- Shred the potatoes and onions with a food processor (or by hand).
- Wring out as much liquid as possible with a cheesecloth.
- A couple of notes on this:
- Small batches work better, but the longer you take the more likely your potatoes might start browning. So if you so small batches at a time, I recommend doing 3 batches, not 13.
- There will very likely be some residual liquid that will eventually show up. I’ve done both, the batch wringing and the one big one and there is ALWAYS liquid, however, the amount is less when I do the batches. It’s not a problem, just stir it up with your spoon/scoop and keep on going.
- Add the flour and salt; toss/fold/stir around the potatoes until completely and evenly coated in the flour.
- Add a thin layer (about 2 Tablespoons) of neutral-tasting oil to a cast iron pan and let it heat on medium-high.
- Beat the eggs in a separate bowl, then add them to the potato mixture.
- Mix them until they are completely incorporated.
- Scoop up about 1.5 Tablespoons of batter into the cast iron pan and gently press so it’s nice and even. Let them brown on one side (about 3-5 minutes) and then flip them.
- Continue this process; oil, batter, and flip until all are done.
- While you’re cooking the potato pancakes, also start cooking the brat patties in another pan.
- Both the potato Pancakes and Brat Patties can sit in an oven at 300 ℉ (149℃)
- On to the Hollandaise! Vigorously whisk the egg yolks and lemon juice together in a bowl (I use a glass bowl because I plan on using it as a double boiler over water). Continue whisking until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan containing simmering (NOT boiling) water (or use a double boiler). *The water should not touch the bottom of the bowl.
- Continue to whisk rapidly. *Be careful not to let the eggs get too hot or they will scramble.
- As you’re whisking, slowly drizzle in the melted butter (about 2 Tablespoons at a time) and continue whisking until the sauce is thickened and once again doubled in volume.
- Remove from the pot, whisk in salt.
- Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water, before serving (I use the water from making the eggs).
- Fill a 10-inch nonstick skillet half full of water.
- Add white vinegar (this makes the egg whites cook faster so it does not spread).
- Bring to a slow boil. Gently break 1 of the eggs into the water, careful not to break it, and continue slowly with the remaining eggs.
- Reduce the heat to a gentle simmer and cook for about 3 1/2 minutes until the egg white is set and the yolk remains soft.
- OK! This is important. We’re going to quickly prep all 4 plates ready for the eggs.
- Lay a slice of Canadian bacon (or left piece of ham) on top of each of the eight potato pancakes.
- Next, with a slotted wood spoon, carefully, remove the eggs from the water one at a time. Allow the egg to drain then carefully place it on top of the cooked brat patty (if you need use another spoon to help you control the egg from rolling). Season with salt and pepper.
- Then, spoon the hollandaise sauce over the eggs. Garnish with paprika and green onions.
Notes
¹You can also cut open 8 brats, remove the skin and pat the ground brat meat into patties if brat patties are not available where you live.
Yield Notes: This recipe will give you 8 Eggs Benedict (4 servings – 2 per person) and about 12 extra potato pancakes for anyone just looking for a snack.
Storage Notes: potato pancakes freeze well for later use. simply lay on a baking sheet in one layer, freeze, and put frozen pancakes into a freezer-safe bag and back into the freezer.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, brunch
- Cuisine: American, German, German-American
Nutrition
- Calories: 1253
- Sugar: 4
- Sodium: 4992
- Fat: 81
- Saturated Fat: 34
- Carbohydrates: 83
- Fiber: 5
- Protein: 49
- Cholesterol: 887
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