5 from 2 votes
Eggs Benedict Pizza
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
What could be better than combining two of the best foods on Earth into an Eggs Benedict Pizza? Packed with prosciutto, hollandaise sauce, and perfectly cooked eggs, you'll fall in love with this brunch pizza.
Course: Breakfast
Cuisine: American, Eclectic
Keyword: Breakfast Pizza, Brunch Pizza, Eggs Benedict Recipe, Sous Vide Eggs
Servings: 1 pizza
Author: Sues
Ingredients
  • 1 lb. pizza dough, store-bought or homemade with minced basil mixed in
  • 1 Tbsp olive oil
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated fontina cheese
  • 6 slices prosciutto
  • 5 large eggs, soft poached or cooked with sous vide method
  • Fresh basil, thinly sliced
  • Freshly ground black pepper
  • Hollandaise sauce (recipe below)
Hollandaise Sauce
  • 1 large egg yolk
  • 1 tsp water
  • 1 tsp lemon juice
  • Pinch salt
  • 1/2 cup (1 stick) unsalted butter
Instructions
  1. Pre-heat oven to 500 degrees and place pizza pan or stone in oven.
  2. Roll pizza dough out into a 12-inch circle on a lightly floured surface. Pierce dough all over with a fork.
  3. Remove pan or stone from oven and place dough on top. Lightly brush with olive oil.
  4. Sprinkles mozzarella cheese and fontina cheese over dough.
  5. Bake pizza at 500 degrees for about 8 minutes, until dough is nice and crispy.
  6. Remove from oven and top with prosciutto and poached or sous vide eggs. If using sous vide method, I recommend cooking at 75 degrees Celsius for 13 minutes.
  7. Sprinkle pizza with basil and freshly ground black pepper.
  8. Drizzle hollandaise sauce over pizza.
Hollandaise Sauce
  1. Combine egg yolk, water, lemon juice, and salt in the bottom of a cup that just barely fits the head of an immersion blender. I recommend a glass measuring cup.
  2. In a small saucepan over high heat, melt butter. Swirl saucepan constantly, until butter is no longer foaming. Transfer butter to a 1 cup measuring cup.
  3. Place immersion blender into the bottom of the cup with the egg mixture. With the blender running, slowly pour hot butter into cup. It will begin to emulsify. Continue pouring until all butter is added and sauce has thickened and is creamy.
  4. Season with salt, if necessary.
  5. If not using immediately, sauce can be transferred to a small lidded pot and kept in a warm place for up to 1 hour before serving.
Recipe Notes

Eggs Benedict Pizza inspired by Jinny's Pizzeria (via Foodbeast)
Hollandaise Sauce recipe from Serious Eats