Eggs Benedict with Saffron Hollandaise puts a colourful twist on a classic brunch favourite. Instead of the usual English muffin, this version uses thinly sliced potatoes baked into individual cups, making the recipe naturally gluten-free.
Each crispy potato base holds a baked egg, followed by your choice of Canadian bacon, ham or smoked salmon. The finishing touch is a creamy hollandaise infused with Saffronice Saffron Threads, white wine and lemon juice.
Serve it for a weekend breakfast, brunch with friends or whenever you want to make eggs feel a little more special.
A Different Take on Eggs Benedict
Classic Eggs Benedict is typically made with an English muffin topped with Canadian bacon or ham, a poached egg and hollandaise sauce.
This recipe takes a different approach.
Thinly sliced Yukon Gold or Russet potatoes are baked in a muffin tin to form crisp individual bases. An egg is then baked directly inside each potato cup before the dish is finished with Canadian bacon, ham or smoked salmon and saffron hollandaise.
Using potatoes instead of English muffins also makes this version a useful option when you want a gluten-free base.
Why Add Saffron to Hollandaise?
Hollandaise is already rich and buttery, with lemon juice providing acidity to balance the sauce.
Adding saffron introduces another aromatic layer as well as a warm golden colour.
For this recipe, Saffronice Saffron Threads are infused in a small amount of white wine for about 10 minutes before being whisked into the hollandaise.
The saffron-wine infusion is added near the end along with lemon juice and sea salt.
Choosing the Potatoes
Both Yukon Gold and Russet potatoes can be used for the base.
Yukon Gold Potatoes
Yukon Gold potatoes have a naturally creamy texture and hold together well when thinly sliced and baked.
Russet Potatoes
Russets have a fluffier texture and can also develop crisp edges in the oven.
Whichever variety you choose, slice the potatoes thinly and as evenly as possible
A mandoline can make this easier, but a sharp knife works too.
Ingredients
For the Potato Cups & Eggs
- 2 medium Yukon Gold or Russet potatoes (about 400 g / 14 oz), very thinly sliced
- 1 tablespoon (15 ml) olive oil
- 4 large eggs
- Salt, to taste
- Freshly ground black pepper, to taste
For the Saffron Hollandaise
- 3 large egg yolks
- ½ cup (115 g) unsalted butter, melted and kept warm
- 1 generous pinch (about 0.1 g) Saffronice Saffron Threads
- 2 tablespoons (30 ml) dry white wine
- 1 tablespoon (15 ml) fresh lemon juice
- Sea salt, to taste
For Assembly
- 4 slices Canadian bacon or ham or
- 100 g (3.5 oz) smoked salmon
For Garnish
- Fresh chives or parsley, finely chopped
- Freshly ground black pepper, optional
Let's Make Eggs Benedict with Saffron Hollandaise
Step 1 – Make the Potato Cups
Preheat the oven to 200°C (390°F).
Toss the thinly sliced potatoes with olive oil, sea salt and black pepper.
Lightly grease 4 cups of a muffin tin, then overlap the potato slices across the bottom and sides to create individual cups.
Bake for approximately 15 minutes, or until the potatoes begin to turn golden around the edges.
Step 2 – Add the Eggs
Remove the muffin tin from the oven and carefully crack one egg into each potato cup.
Return to the oven and bake for approximately 10 minutes, or until the whites are set and the yolks are cooked to your liking.
Meanwhile, place the Saffron Threads in the white wine and leave them to infuse for about 10 minutes.
Step 3 – Make the Saffron Hollandaise
Place the egg yolks in a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn't touch the water.
Whisk the yolks until they begin to thicken.
Gradually drizzle in the warm melted butter while whisking continuously until the sauce becomes smooth and creamy.
Whisk in the saffron and white wine infusion, followed by the lemon juice and a little salt.
Step 4 – Assemble & Serve
Carefully remove the potato and egg cups from the muffin tin.
Add Canadian bacon, ham or smoked salmon, then spoon the warm saffron hollandaise generously over the top.
Finish with chopped chives or parsley and a little freshly ground black pepper.
Serve immediately.
How to Make Smooth Saffron Hollandaise
Hollandaise is an emulsion, so adding the butter slowly is important for getting a smooth sauce.
A few simple techniques can make it easier.
- Keep the heat gentle. Too much heat can scramble the egg yolks.
- Don't let the bowl touch the simmering water. You want indirect heat from the steam.
- Melt the butter before you start. Keep it warm rather than piping hot.
- Add the butter gradually. A slow drizzle makes it easier for the yolks and butter to emulsify.
- Whisk continuously. Keep the mixture moving while adding the butter.
- Infuse the saffron first. Give the threads about 10 minutes in the white wine.
- Add the lemon toward the end. This brings acidity to the finished sauce.
- Serve the hollandaise warm. Avoid allowing it to become very hot once finished.
Getting Crispy Potato Cups
The potato base is one of the features that makes this Eggs Benedict different from the traditional version.
For better results:
- Slice the potatoes thinly. Thick slices take longer to cook and can make the cups harder to shape.
- Keep the slices even. Similar thickness helps them cook at the same rate.
- Coat lightly with oil. You need enough to encourage browning without making the potatoes greasy.
- Overlap the slices. This helps create a base sturdy enough to hold the egg.
- Pre-bake before adding the egg. Give the potatoes about 15 minutes on their own first.
- Watch the edges. The thin potato slices can brown quickly toward the end.
- Grease the muffin tin. This makes the finished cups easier to remove.
Is This Eggs Benedict Gluten-Free?
It can be.
Traditional Eggs Benedict usually uses an English muffin, but this version replaces the bread with thinly sliced potato cups.
The recipe uses potato cups instead of English muffins.
Eggs Benedict Bar
For a larger brunch, arrange the finished potato-and-egg cups with topping options such as bacon, sautéed spinach and smoked salmon.
Add the saffron hollandaise when serving.
Easy Variations
The potato cups and saffron hollandaise make a useful base for several brunch variations.
Saffron Eggs Florentine
Use sautéed spinach in place of the bacon and finish with saffron hollandaise.
Smoked Salmon Benedict
Top the potato-and-egg cups with smoked salmon and saffron hollandaise.
Traditional English Muffin Base
If you don't need the recipe to be gluten-free, you can use toasted English muffins instead of the potato cups for a version closer to classic Eggs Benedict.
More Saffron Breakfast & Brunch Recipes to Try
If you enjoyed adding saffron to a classic brunch dish, try these other recipes that use saffron in sweet and savoury ways.
- Saffron Omelette is another savoury egg dish featuring saffron.
- Saffron Sourdough Bread combines a prepared bread starter with butter and saffron for a homemade loaf.
- Rice Kheer combines basmati rice, milk, cardamom, rose water and saffron threads in a creamy dessert.
Ready to Make Eggs Benedict with Saffron Hollandaise?
Bake thinly sliced potatoes into crisp individual cups, add the eggs and return them to the oven until the whites are set.
Meanwhile, infuse saffron threads in white wine and whisk them into a creamy lemon hollandaise.
Finish each potato and egg cup with Canadian bacon, ham or smoked salmon, spoon over the warm saffron hollandaise, and garnish with fresh herbs for a colourful brunch dish that's ready to serve.
Frequently Asked Questions
What is Eggs Benedict with Saffron Hollandaise?
Eggs Benedict with Saffron Hollandaise uses thinly sliced potato cups, baked eggs and saffron hollandaise, finished with the source-supported choice of bacon or smoked salmon.
Can I make this recipe gluten-free?
The recipe uses potato cups instead of English muffins, providing a bread-free base.
Do I have to poach the eggs?
No. Crack the eggs directly into the partially baked potato cups and return them to the oven for approximately 10 minutes.
Can I use smoked salmon instead of Canadian bacon?
Yes. Smoked salmon can be used as one of the toppings before adding the saffron hollandaise.
How do I stop hollandaise from splitting?
Keep the heat gentle and add the melted butter slowly while whisking continuously.
Avoid overheating the egg yolks or pouring all the butter in at once.
What can I serve with Eggs Benedict?
Fresh fruit salad, a simple green salad, roasted tomatoes or sautéed spinach all work well alongside the dish.
