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Food Envy: Clinton St. Baking Company’s latke eggs Benedict

We’ve been eating and drinking a lot at Time Out Market New York, and now we’re dishing on some of our favorites

Photograph: Time Out/Ali Garber
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Welcome to Food Envy, where we’ll highlight different dishes from Time Out Market New York that we think you’re going to love—partly because we do. This week, Clinton St. Baking Company’s latke eggs Benedict steals our hearts (and stomachs).

Whether you’re at one of NYC’s best brunches or best breakfasts restaurants, there’s no doubt you’ve seen your fair share of eggs Benedict. There are few dishes that symbolize the popular weekend ritual of brunching more than a cascade of marigold-hued hollandaise blanketing a pair of poached eggs atop slices of Canadian bacon and toasted English muffins. 

At Time Out Market New York, Clinton St. Baking Company kicks it up a notch by swapping out the bread and meat for house-smoked salmon and crispy latkes ($19). It’s no surprise given chef Neil Kleinberg has ruled the brunch game for years. To this day, fans still flock to his and wife DeDe Lahman’s Lower East Side restaurant for the fluffy blueberry pancakes and other breakfast hits. 

The latke eggs Benedict are also perfect for this holiday season. The Latke Festival just took place on December 16th at the Brooklyn Musuem for the 11th year in a row with an array of variations on the potato pancakes. 

While apple sauce and/ or sour cream often accompanies an order of latkes, the potatoes here are the perfect vehicle for soaking up the hollandaise and egg yolks. There’s no need to hack through a soggy English muffin when the shredded starch is formed into a perfectly crisp latke. We can’t wait to dig into an order this weekend.

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