PARTNER POST: Get ready for the months ahead with unique potato recipes that will inspire your spring and summer cooking.
Try this eggs benedict recipe made in a potato cup with a silky saffron hollandaise that’s just as easy to make for six eaters or more, as it is for two.
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.
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.
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Easy Potato Eggs Benedict
- Total Time: 42 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Try this unique twist on eggs Benedict. Silky saffron hollandaise complements perfectly cooked eggs nestled in crispy potato cups.
Ingredients
- 1 tbsp oil
- 3 potatoes (Yukon Gold or Russet)
- 1 tbsp black garlic (or regular garlic if you dont have black)
- 1 tsp salt
- 1 tsp pepper
- 12 eggs
- 1 package thick sliced bacon or back bacon
- 4 egg yolks
- 1/4 cup white wine
- 2 tsp water
- 1/4 tsp saffron
- 1 cups (237 ml) butter (melted)
- salt and pepper
Instructions
- Preheat oven to 375°F (190°C).
- Heat a pan to medium-high heat and cook the bacon until cooked but not crispy.
- Thinly slice the potatoes.
- Rub oil on the bottom and sides of muffin tins and arrange potato slices inside, thicker on the bottom.
- Sprinkle with salt and pepper, add black garlic to each potato cup.
- Bake for 10 minutes.
- Simmer water in a medium pot.
- In a separate bowl (for a double boiler), combine white wine, water, and saffron.
- Place the bowl over the simmering water to warm and infuse the saffron flavor.
- Remove potatoes from oven after 10 minutes. Reduce oven temperature to 350°F (177°C).
- Add bacon pieces to each potato cup.
- Crack an egg into each cup, sprinkle with salt and pepper.
- Bake for 12 minutes.
- Add egg yolks to the saffron mixture, whisk until frothy.
- Slowly whisk in melted butter.
- Remove from heat and continue whisking over hot water until thickened.
- Season with salt and pepper.
- Keep hollandaise over hot water until ready to serve.
- Remove potatoes from oven; the whites should be firm.
- Remove potato cups from tins.
- Serve two potato cups per plate, topped with hollandaise sauce.
Notes
- For perfectly cooked eggs, bake until the whites are set but the yolks are still slightly runny. Adjust baking time as needed depending on your oven.
- If you don’t have saffron, you can omit it or substitute with turmeric for a similar yellow hue (though the flavor will differ).
- Leftover potato cups can be stored in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato cup
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 3
- Protein: 10
- Cholesterol: 200
Frequently Asked Questions
Can I use other types of potatoes instead of the ones suggested for the crust?
Yes, you can experiment with other types of potatoes like sweet potatoes or Yukon golds, but keep in mind that cooking times may vary.
What is the best way to slice the potatoes for the bottom crust?
Aim for thin, even slices to ensure they cook through and create a stable base for the eggs, about 1/8 inch thick works well.
How do I make the saffron hollandaise sauce without it curdling?
Make sure to whisk the egg yolks gently over low heat and add melted butter gradually while continuously whisking to achieve a smooth consistency.
