Eggs Benedict Pizza

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Classic Eggs Benedict is made with a toasted English muffin, topped with Canadian bacon, poached eggs, and a rich and creamy hollandaise sauce. Easy enough, right? Well I just had to go and mess with a classic to create an absolutely amazing breakfast treat…..Eggs Benedict Pizza!!

All of the traditional flavors are included, plus a few new ones to take your morning meal to new heights! Can’t poach an egg, no worries… you don’t need to…..

How to make Eggs Benedict Pizza:

Place baking stone in the center of the oven and preheat to 500 degrees.

Remove the woody ends of the asparagus. Slice asparagus on a diagonal into 1-inch pieces and place in a large bowl. Drizzle olive oil over the asparagus and season with salt and pepper. Set aside…..

Place dough on a floured work surface and roll or stretch into a 10 to 11-inch circle. Place dough circle on a sheet of parchment paper…..

Sprinkle the fontina cheese over the top of the dough…..

Place the Canadian bacon slices evenly over the top of the cheese…..

Then top with the asparagus…..

Slide pizza onto preheated baking stone and cook until golden brown, 10 to 12 minutes, turning after 5 minutes. Remove pizza from oven and crack three eggs over the top….

Return the pizza to the oven and cook until egg whites are set, but the yolks are still runny, 2 to 4 minutes…..

Remove the pizza from the oven and drizzle with Hollandaise sauce and sprinkle with chives before serving…..

You may want to serve with additional sauce on the side. 😉

My new favorite breakfast! Wait, my new favorite pizza! Let’s go with my new favorite meal!!

Notes: {contains affiliate links}

• If you do not have a baking stone, substitute an un-rimmed baking sheet.
• I used this Pizza Stone for this recipe.
• If not using parchment paper, rub baking sheets with oil. Do not rub oil on a baking stone.
• You can use cornmeal to keep the pizza from sticking, but it may burn and smoke on you.
• I love these pre-cut parchment sheets!! They are ready to use, no cutting or unrolling.
• You want the crust to be cooked (light golden brown), but not completely cooked before you add the eggs or it will overcook.
• Make sure your eggs are room temperature or your crust will over cook while the cold eggs cook.
• As you can see one of my eggs broke when it hit the pizza. That one egg was a bit more cooked than the others, but still delicious!
• If you prefer not to gauge the cooking time of the eggs in the oven, simply top with Instant Pot Poached Eggs…no guesswork.
• I cut my Canadian bacon into wedges, but you could also cut them into strips or leave them whole.
• The amounts used are guidelines based on my taste preferences. Feel free to adjust, add more or less or any ingredients based on your family’s preference.

Recipes used to create this Eggs Benedict Pizza:

Italian Pizza Dough – I used half of the dough to make one pizza

Easy Blender Hollandaise Sauce

Other breakfast ideas with eggs:

Asparagus Brunch Pizza

Breakfast Pizza with Sausage Gravy

Bacon, Egg, and Cheese Croissant

Breakfast Tostada

Classic Eggs Benedict

Are you hungry yet? Enjoy!!

Eggs Benedict Pizza

No English muffins, no problem. You don't need them when you make this delicious Eggs Benedict Pizza for breakfast or brunch!

5 from 1 vote

Print

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 585kcal

Author: Lisa Johnson

Ingredients

• 1 pound pizza dough
• 1/2 pound fresh asparagus
• 1 Tablespoon olive oil
• sea salt and ground pepper
• 6 ounces Fontina cheese (grated - about 2 cups)
• 5 slices Canadian bacon (mine are cut into wedges)
• 3 Tablespoons Hollandaise sauce
• 2 Tablespoons chopped chives

Instructions

• Place baking stone in the center of the oven and preheat to 500 degrees.
• Remove the woody ends of the asparagus. Slice asparagus on a diagonal into 1-inch pieces and place in a large bowl. Drizzle olive oil over the asparagus and season with salt and pepper. Set aside.
• Place dough on a floured work surface and roll or stretch into a 10 to 11-inch circle. Place dough circle on a sheet of parchment paper.
• Sprinkle the fontina cheese over the top of the dough. Place the Canadian bacon slices evenly over the top of the cheese, then top with the asparagus.
• Slide pizza onto preheated baking stone and cook until golden brown, 10 to 12 minutes, turning after 5 minutes. Remove pizza from oven and crack three eggs over the top.
• Return the pizza to the oven and cook until egg whites are set, but the yolks are still runny, 2 to 4 minutes.
• Remove the pizza from the oven and drizzle with Hollandaise sauce and sprinkle with chives before serving.

Notes

• If you do not have a baking stone, substitute an un-rimmed baking sheet.
• I used this Pizza Stone for this recipe.
• If not using parchment paper, rub baking sheets with oil. Do not rub oil on a baking stone.
• You can use cornmeal to keep the pizza from sticking, but it may burn and smoke on you.
• I love these pre-cut parchment sheets!! They are ready to use, no cutting or unrolling.
• You want the crust to be cooked (light golden brown), but not completely cooked before you add the eggs or it will overcook.
• Make sure your eggs are room temperature or your crust will over cook while the cold eggs cook.
• As you can see one of my eggs broke when it hit the pizza. That one egg was a bit more cooked than the others, but still delicious!
• If you prefer not to gauge the cooking time of the eggs in the oven, simply top with Instant Pot Poached Eggs…no guesswork.
• I cut my Canadian bacon into wedges, but you could also cut them into strips or leave them whole.
• The amounts used are guidelines based on my taste preferences. Feel free to adjust, add more or less or any ingredients based on your family’s preference.

Nutrition

Calories: 585kcal | Carbohydrates: 58g | Protein: 28g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 1569mg | Potassium: 264mg | Fiber: 2g | Sugar: 8g | Vitamin A: 880IU | Vitamin C: 4mg | Calcium: 250mg | Iron: 4.6mg