Saffron Eggs Benedict with Canadian Back Bacon

The ultimate brunch favourite has got to be a well executed eggs Benedict – or as they say ‘Eggs Benny’.

We were planning on having brunch on our front porch. It has fast become one of the best spots to people watch as they walk by as we sit and enjoy our Sunday mornings undetected by the world passing. We are hidden by the lush green foliage that overtakes our front yard come spring and summer.

Contemplating what we should make was our hardest decision that day. It was easily made after the determination that there was a short supply of breakfast sausage and sliced bacon on hand. Luckily we happened upon some Canadian back bacon.

Without doubt the decision was unanimous – eggs Benedict it was to be! It had been a while since we have indulged in the crisp English muffin, the soft gooey poached egg, the salty back bacon topped with the velvet richness of the hollandaise sauce.

You really can not go wrong with a dish that includes that combination of texture and flavour. It may seem old school, but really it is a long lived classic for a reason.

The great thing about updating a classic is that you make it your own by adding a spice you like to season the hollandaise sauce or use a different ingredients. The possibilities are endless.

The addition of saffron added that subtle natural botanical flavouring that was devine with the Benedict. An opulent match made in heaven.

Saffron Eggs Benedict with Canadian Back Bacon

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

Saffron Eggs Benedict with Canadian Back Bacon

Decadent and luxurious are the words to describe this Saffron Eggs Benedict with Canadian Back Bacon


  • 3 English muffins
  • 6 slices of Canadian back bacon
  • 6 eggs room temperature
  • 1 pinch of saffron
  • Hollandaise Sauce
  • 4 egg yolks
  • 1 Tbsp lemon juice
  • 1/2 cup butter melted
  • salt to taste
  • 1 pinch of saffron


    Hollandaise Sauce
  1. Fill sauce pan with a couple of inches of water and bring to a simmer. In a metal bowl whisk egg yolks and lemon juice until combined and doubled in size.
  2. Place the bowl over the sauce pan (to make a double boiler) and continue to whisk constantly. Ensure the does not get too hot that it cooks the eggs.
  3. Add the butter by slowly drizzling it, while still whisking until sauce has thickened. It should be doubled again size.
  4. Remove from heat and add saffron and salt. Place in warm area until remaining ingredients are prepared.
  5. Poaching Eggs
  6. Bring water to boil in a medium to large sauce pan.
  7. Place plastic wrap over a small bowl and spray lightly with cooking spray. Place cracked egg in the middle of the bowl. Bring up the ends of the plastic wrap,knot the ends to make a pouch.
  8. Drop the egg pouches in the boiling water. Let cook for 5 minutes.
  9. Remove from water and cut the wrap just below the knot to free your egg.
  10. Eggs Benedict Construction
  11. Toast English muffins until browned.
  12. Cook back bacon until crisp, then layer on top of the English muffin.
  13. Add the poached egg and top with hollandaise sauce.
  14. Sprinkle the saffron on top of the constructed eggs Benedict.
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