Who say you can’t eat pizza for breakfast? Eggs Benedict Pizza (with asparagus, fontina, and hollandaise) is the perfect Sunday brunch pizza. Pick your favorite pizza crust (we used Cappello’s Almond Flour Crust). The volume of ingredients may vary depending on the size of your chosen crust.
On the Ingredients
- Hollandaise is a French sauce made with egg yolks and butter. It’s rich and creamy, it is the key ingredient in eggs Benedict. Hollandaise has been made in France at least since 1651, when a recipe appeared in Le Cuisinier François by La Varenne.
Eggs Benedict Pizza
2
servings15
minutes15
minutes30
minutesWho say you can’t eat pizza for breakfast? Eggs Benedict Pizza (with asparagus, fontina, and hollandaise) is the perfect Sunday brunch pizza. Pick your favorite pizza crust (we used Cappello’s Almond Flour Crust). The volume of ingredients may vary depending on the size of your chosen crust.
Ingredients
- Pizza Ingredients
1 pizza crust
3 slices of Canadian bacon or 1 slice deli ham
1 cup diced asparagus
1/2 cup shredded fontina cheese
3 lightly poached eggs
1 tbsp olive oil
salt and pepper
- Hollandaise Sauce Ingredients
1/2 cup butter
3 egg yolks
1 tbsp lemon juice
1 tsp Dijon mustard
1/4 tsp salt
pinch of cayenne pepper
Directions
- Preheat oven to 450° F.
- Unwrap your pizza crust and place it on a sheet (if using pizza dough, roll to desired thickness).
- Drizzle the olive oil over the crust and spread it across the surface. Lay down your Canadian bacon or deli ham in bite-sized pieces.
- Cover the meat with your asparagus, then the fontina cheese.
- Lay your lightly poached eggs on top of the cheese. Alternatively, you can crack three raw eggs on top of the pizza. The poached eggs will be thoroughly cooked after baking, while the raw eggs may still have slightly runny yolks, depending on the length of the bake.
- Sprinkle the top of the pizza with salt and pepper. Bake your pizza for 13-15 minutes or until your pizza top is browning.
- While it bakes, make your hollandaise sauce. Melt the butter.
- Put the egg yolks, lemon juice, Dijon, salt, and cayenne in a blender and pulse to mix.
- With speed on medium-high, slowly stream the hot butter into the egg mixture. It will emulsify and become creamy.
- Remove the pizza from the oven and drizzle the top with fresh hollandaise. Serve hot!
