An easy eggs benedict recipe with a potato crust and a silky saffron hollandaise that’s just as easy to make for six or more as it is for two.
This post is sponsored by Potatoes USA. All opinions are, as always, our own.
Imagine you have a household full of overnight guests that are going to be really hungry in the morning! You want to serve them something awesome for breakfast and you kinda want to show off your mad kitchen skills, BUT you don’t want it to take hours and lets face it, you were probably up late drinking wine so you really need this to be easy!
When I go out for brunch, if an eggs benny is on the menu, you can bet that it’s what I am going to order. Pretty sure I’m not the only one, because Eggs Benedict is on almost every brunch menu in one form or another. But in spite of its popularity, this isn’t a dish that many people attempt to make at home.
We are pretty excited about this easy eggs benedict recipe because now we can have this brunch favorite more often, at home, and effortlessly feed our overnight guests an awesome breakfast that they would expect to only get in a restaurant. To top it all off, its pretty inexpensive. You can feed 6 people for under $25.
What makes this recipe so easy is that the eggs benny is made in muffin tins and the eggs are baked rather than poached. This also means you can cook 12 eggs just as easy as if you were cooking 2. Got more than 6 mouths to feed? Add another muffin tin full to the oven with just the extra effort of cracking more eggs. Voila! You have eggs benedict for a crowd!
To make this eggs benny even better, we put our little twist on it and made it with thinly sliced potatoes as the bottom crust, instead of the traditional english muffins. This makes our baked eggs benedict awesome for a few reasons: it’s gluten free, it gives the dish a lot more flavor, and there is more nutrition in potatoes than an english muffin. Potatoes are a great source of Antioxidants, Vitamin C, Potassium, and B6!
Lets talk a little bit about the hollandaise sauce. Making this silky, buttery sauce is pretty simple. Some people think hollandaise is finicky and they get intimidated, but this is all there is to it: put the egg yolks in the bowl over simmering water, whisk them, add melted butter slowly while whisking.
Thats it! Honest.
This hollandaise has one little extra step, letting the saffron soak in a little wine before adding the yolks. The saffron gives it a gorgeous yellow color and creates a fragrant sauce. Its a heavenly addition.
An Important Tip When Making this Easy Eggs Benedict Recipe
From time to time a hollandaise will break. The fat separates and becomes coagulated looking. Don’t freak out! Just add a teaspoon or so of cold water and whisk. The sauce will bind right up again. You might need to add another teaspoon, but this has worked every single time for me.
See… We told you this would be easy!
Tools to Make this Eggs Benedict Recipe Even Easier
- Ceramic Muffin Tin – we love ceramic cookware. It cleans easy!
- Bacon Press – we love LOVE a bacon press. It cooks bacon quicker and more evenly.
- Small Double Boiler – a small double boiler is perfect for hollandaise sauce
- Universal Double Boiler – if you already have all the pots you need, this insert becomes a double boiler on any pot. AWESOME!
- 1 tbsp oil
- 3 potatoes, Yukon Gold or Russet
- 1 tbsp black garlic (or regular garlic if you don't have black)
- 1 tsp salt
- 1 tsp pepper
- 12 eggs
- 1 package of thick sliced bacon or back bacon
- 4 egg yolks
- ¼ cup white wine
- 2 tsp water
- ¼ tsp of saffron
- 1 cup butter, melted
- salt and pepper to taste
- Turn your oven on to 375°F.
- Heat a pan to medium-high heat and cook the bacon until it's cooked but not crispy.
- While the bacon is cooking, thinly slice the potatoes. A mandoline works best, but a sharp knife will work too. Rub a little oil on the bottom and sides of the muffin tins and arrange the potato slices inside. Cover the bottom and sides, but go a little thicker on the bottom. Sprinkle with salt and pepper and then break up the black garlic and place some in each potato cup. Place in the oven and bake for 10 mins. (Don’t forget to check the bacon)
- While that is baking, get out a medium or small pot and start some water to simmer. Get out another bowl that will sit on top of the boiling water to form a double boiler. To that bowl add the white wine, water and saffron. Put the bowl over top of the boiling water and let it sit to warm up and draw out the saffron flavour.
- When 10 mins is up, take the potatoes out of the oven. Turn the heat down to 350 degrees. Break up the bacon and put some pieces in each potato cup. Crack an egg into each cup, sprinkle with salt and pepper and return to the oven. Set a timer for 12 mins.
- While the eggs are cooking, add the egg yolks to the bowl with the wine and saffron, whisk them until they get a little frothy. Add the melted butter to the egg yolk mixture slowly and whisking the whole time. Turn the heat off and whisk over the hot water until the mixture gets nice and thick. It will only take a min or two! Season with salt and pepper to taste. Let the hollandaise sit over the hot water until you are ready to dish it up.
- When the eggs are done the whites will be firm when you shake it, but be careful not to over bake or they will be too hard. Remove from the oven. Remove the potato cups with a knife. They should slide right out, but you might need to run a knife around the edges first. Put two on a plate and top with a generous amount of saffron hollandaise sauce and serve hot.