Description
Try this unique twist on eggs Benedict. Silky saffron hollandaise complements perfectly cooked eggs nestled in crispy potato cups.
Ingredients
Units
Scale
- 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