Soulitinerary

Bring a bright twist to the Festival of Lights with these Hanukkah Brunch Ideas—cozy, flavorful dishes that make your morning table shine with warmth and tradition!

Who says Hanukkah magic only happens after sundown? These Hanukkah Brunch Ideas prove that the joy (and deliciousness) of the Festival of Lights can start the moment you wake up. 

Hanukkah Brunch Ideas

1) Latke Eggs Benedict With Lemon–Dill Hollandaise

• Serves: 6 (12 mini Benedicts)
• Active: 35 min
• Total: 55–60 min

Ingredients

Latkes

• 900 g (2 lb) russet potatoes, peeled
• 150 g (1 large) yellow onion
• 2 large eggs
• 35 g (⅓ cup) matzo meal (or 25 g / 3 tbsp plain breadcrumbs)
• 1½ tsp fine sea salt (divided: ½ tsp for draining, 1 tsp for batter)
• ½ tsp baking powder, ¼ tsp black pepper
• Neutral oil for frying (¼ in / 6 mm depth)
• Poached Eggs
• 12 large eggs
• 30 ml (2 tbsp) white vinegar for the pot

Hollandaise

• 3 large egg yolks
• 25 ml (1½ tbsp) lemon juice + zest of ½ lemon
• 115 g (½ cup) unsalted butter, warm and melted
• 1 tbsp finely chopped dill
• ¼ tsp kosher salt

To Finish

• 100 g (3½ oz) smoked salmon, torn (optional)
• Chives, more dill, black pepper

Brunch Game Plan

• Grate potatoes and onion on the coarse side; toss with ½ tsp salt. Rest 5 minutes in a strainer over a bowl; squeeze hard to expel liquid. Let liquid sit 3 minutes, pour off brown water, scrape the white starch back into your mixing bowl.
• Beat eggs; add to bowl with potato-onion, matzo meal, baking powder, 1 tsp salt, and pepper. Stir until shreds look lightly glossy, not wet.
• Heat oil to 175–185°C / 350–365°F. Drop heaping tablespoonfuls; flatten to 7–8 cm (3 in) rounds. Fry 3–4 min first side, 2–3 min second.
• Rack-drain and hold in a 95°C/200°F oven.
• Poach eggs in a wide pot of gently simmering water with vinegar: crack into a ramekin, swirl water, slide in; cook 3 minutes for jammy centers. Transfer to a paper towel plate.
• Blitz hollandaise: in a high-sided cup, add yolks, lemon juice, and salt. Hand blender on high while you slowly stream in hot melted butter till thick and glossy. Stir in dill and zest.
• Stack: latke → smoked salmon (optional) → poached egg → generous hollandaise → chives, pepper.

Make-Ahead & Reheat: Par-fry latkes to blond, cool, and finish 4–5 minutes at 220°C/425°F right before serving. Poach eggs 1 day ahead to just-set, chill in water; warm 40 seconds in hot water.
Variations: Swap salmon for garlicky sautéed spinach; add a dot of prepared horseradish under the egg.
Troubleshooting: Greasy latkes = oil too cool; pale hollandaise = butter streamed too fast (re-blend with 1 tsp hot water).

2) Everything-Bagel Smoked Salmon Strata (Set-It, Slice-It, Brunch-Wins-Itself)

• Serves: 8–10
• Active: 20 min
• Total: 1 hr 10 min (plus overnight rest)

Ingredients

• 450 g (1 lb) everything bagels, 1½–2 cm cubes (about 5–6 bagels)
• 225 g (8 oz) cream cheese, 1 cm cubes (chilled so they hold)
• 200 g (7 oz) smoked salmon, chopped bite-size
• ½ small red onion, very thin slices
• 2 tbsp capers, drained
• 2 tbsp chopped dill + 1 tbsp chopped chives
• 10 large eggs
• 600 ml (2½ cups) whole milk or half-and-half
• 1 tsp Dijon, 1 tsp lemon zest, 1 tsp kosher salt, ½ tsp black pepper
• 1 tbsp everything bagel seasoning (plus more for top)
• Butter for the pan

Strata, But Make It Lox

• Butter a 9×13 in dish. Tumble in bagel cubes, cream cheese, salmon, onion, capers, and herbs.
• Whisk eggs, milk, Dijon, lemon zest, salt, pepper, and seasoning till smooth; pour evenly over the pan. Press down to hydrate the top layer.
• Cover and refrigerate 8–24 hours.
• Bake at 175°C/350°F 40–50 minutes until puffed and just set in the center (a slight wobble is perfect). Rest 5–10 minutes; top with a dusting of seasoning and more dill. Slice squares.

Make-Ahead & Reheat: Assemble the day before; leftovers reheat 10 minutes at 175°C/350°F.
Variations: Vegetarian? Swap salmon for sautéed mushrooms + extra dill.
Troubleshooting: Weeping liquid = overbake or cream cheese too warm; keep cubes cold and pull when barely set.

3) Jam-Swirled Sufganiyot French Toast Bake

• Serves: 8–10
• Active: 20 min
• Total: 55–60 min (plus 30 min soak)

Ingredients

• 680 g (1½ lb) challah or brioche, 3 cm cubes (slightly stale)
• 6 large eggs
• 600 ml (2½ cups) whole milk
• 120 ml (½ cup) heavy cream
• 100 g (½ cup) sugar
• 2 tsp vanilla, 1 tsp cinnamon, ¼ tsp fine salt
• 240 g (1 cup) seedless raspberry or strawberry jam (loosened with 1–2 tbsp hot water)
• 30 g (2 tbsp) melted butter
• Powdered sugar, to finish

Weekend Bake, Weekday Easy

• Butter a 9×13 in dish; add bread cubes. Whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt till smooth; pour over bread. Press down to saturate. Rest 30 minutes (or up to 24 hours covered in the fridge).
• Drizzle ½ the melted butter on top. Spoon jam in heaping teaspoons across the surface; drag a butter knife lightly to swirl (don’t overmix).
• Bake at 175°C/350°F 40–45 minutes until puffed with bronzed edges and custard just set at the center.
• Rest 10 minutes; dust with powdered sugar “snow.”

Make-Ahead & Reheat: Soak overnight; bake from cold (add 5 minutes). Reheat slices 8 minutes at 175°C/350°F.
Variations: Orange zest + apricot jam for a bright, sufganiyot-adjacent vibe.
Troubleshooting: Soggy middle = overpacked pan; spread cubes in a single cozy layer next time.

4) Shakshuka With Crispy Potato Nests (All The Sizzle, None Of The Stress)

• Serves: 6–8
• Active: 30 min
• Total: 45 min

Ingredients

Potato Nests

• 600 g (1¼ lb) russet potatoes, peeled and grated, squeezed very dry
• 1 egg
• 25 g (3 tbsp) matzo meal or breadcrumbs
• ¾ tsp kosher salt, pepper
• 4 tbsp olive oil (divided)

Shakshuka

• 2 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, sliced
• 1 tsp ground cumin, 1 tsp smoked paprika, ¼ tsp chili flakes
• 1 can (800 g / 28 oz) crushed tomatoes
• ½ tsp kosher salt, pepper
• 6–8 eggs

Finish: Crumbled feta, chopped parsley/dill, lemon wedges, warm pita

Pan-To-Table Rhythm

• Toss grated potatoes with egg, matzo meal, salt, and pepper. Heat 2 tbsp oil in a 30 cm / 12 in oven-safe skillet. Press half the potatoes around the outer edge of the pan to form a 4–5 cm ring; brown 3–4 minutes per side. Repeat with remaining oil/potatoes to complete the ring.
• In the center, add 2 tbsp oil; sauté onion and pepper 5 minutes to soften. Add garlic and spices; cook 1 minute till fragrant. Stir in tomatoes, salt, and pepper; simmer 8–10 minutes to thicken.
• Make 6–8 wells; crack eggs in. Cover and simmer 6–8 minutes (or bake at 180°C/350°F 7–8 minutes) until whites set and yolks are jammy.
• Shower with feta and herbs; serve with lemon and pita.

Make-Ahead & Reheat: Sauce holds 3 days; rewarm, add nests fresh, then egg.
Variations: Add spinach in the last 2 minutes; swirl in harissa for heat.
Troubleshooting: Watery sauce = didn’t reduce; simmer till spoon leaves a trail.

5) Apple–Cinnamon Noodle Kugel Muffins (Individual, Crisp-Topped, Brunch-Board Friendly)

• Serves: 12 muffins
• Active: 25 min
• Total: 45–50 min

Ingredients

Kugel Base

• 225 g (8 oz) wide egg noodles
• 60 g (4 tbsp) unsalted butter, melted
• 500 g (2 cups) cottage cheese (small curd)
• 240 g (1 cup) sour cream
• 100 g (½ cup) sugar
• 4 large eggs
• 1 tsp vanilla, ½ tsp cinnamon, ¼ tsp fine salt
• 1 large apple (Honeycrisp or similar), ½ cm dice (toss with 1 tsp lemon juice)

Crunch Topping

• 40 g (⅓ cup) crushed cornflakes or plain breadcrumbs
• 20 g (2 tbsp) sugar
• ½ tsp cinnamon
• 20 g (1½ tbsp) melted butter

Muffins, But Make Them Kugel

• Heat oven to 175°C/350°F. Line a 12-cup muffin tin with liners and lightly spray.
• Boil noodles 6 minutes until just shy of tender; drain well. Toss with melted butter.
• Whisk cottage cheese, sour cream, sugar, eggs, vanilla, cinnamon, and salt until smooth-ish. Fold in noodles and apples.
• Divide evenly among cups (fill almost to the top). Mix topping ingredients; spoon over each.
• Bake 22–26 minutes until set with golden edges. Cool 10 minutes; serve warm or room temp.

Make-Ahead & Reheat: Bake the day before; reheat 8 minutes at 175°C/350°F.
Variations: Swap apples for pears; add 40 g (¼ cup) golden raisins if your crowd is raisin-friendly.
Troubleshooting: Soggy bottoms = underbaked; give them 3–4 more minutes until edges are firm and tops are lightly crisp.

Hosting Notes (So You Glide, Not Scramble)

• Put strata and French toast on one rack, start them first.
• Fry latkes while shakshuka sauce simmers; poach eggs last minute.
• Warm plates 5 minutes at 95°C/200°F—food stays hot, compliments get louder.

Light the candles, top off the coffee, and plate generously—you’ve got this. With these Hanukkah brunch ideas, your kitchen becomes the kind of room people don’t want to leave, and your leftovers (if any) become the best midnight snack.