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Yields:
12 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
Cal/Serv:
260
If you're looking for a classic brunch dish, it doesn't get much better than eggs Benedict. With a crispy English muffin, thick salty bacon, buttery-tangy hollandaise sauce, and creamy poached eggs, this breakfast staple hits all the right notes. That being said, making this dish at home can be challenging, especially when cooking for a group. That's where these eggs Benedict rolls come in. This casserole-style breakfast will ensure everyone gets a bite of those classic eggs Benedict flavors, all wrapped in flaky pizza dough. Here's everything you need to know:
The base:
We're opting for store-bought pizza dough instead of the traditional English muffin base. Prepare an au gratin dish, similar to what you would use for cinnamon rolls, with a sprinkle of cornmeal—an ode to English muffins.
The eggs:
A soft-poached egg comes to mind when you think of eggs Benedict. For eggs Benedict rolls, prepare French-style soft scrambled eggs by whisking together eggs and whole milk. Add some butter to a hot pan with the eggs, and scramble for just a few seconds. Remove the eggs from the heat as soon as they start to scramble or set. The eggs will continue to cook in the residual heat, yielding the creamiest scrambled eggs.
The hollandaise:
Hollandaise sauce is an indulgent sauce that is similar to mayonnaise. Both sauces are an emulsion of eggs and fat and a lot of whisking. The base for hollandaise is melted butter, which creates a velvety sauce brightened with fresh lemon juice and a dash of cayenne pepper. The tried-and-true method for hollandaise is whisking the eggs and butter together over a double boiler. In this recipe, we are advocates of the slightly easier blender method. Once you’ve mastered hollandaise, it’s an excellent accompaniment for springtime vegetables like blanched asparagus or green beans.
Assembly:
Serve the rolls alongside the hollandaise or drizzle the sauce on top of the rolls. The hollandaise sauce does not keep, so it’s best to use it all for this dish.
Did you try making this? Let us know how it went in the comments!
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Ingredients
Eggs
Cooking spray
- 1 tsp.
cornmeal
- 3 Tbsp.
unsalted butter, divided
- 6 oz.
Canadian bacon (about 10 slices)
- 5
large eggs
- 3 Tbsp.
whole milk
Kosher salt
Freshly ground black pepper
- 1
(13.8-oz.) pkg. Pillsbury pizza dough
- 2 Tbsp.
Dijon mustard
Pinch of cayenne pepper
Hollandaise & Assembly
- 2
large egg yolks
- 2 tsp.
fresh lemon juice
- 3/4 tsp.
kosher salt
Pinch of cayenne pepper
- 1/2 cup
(1 stick) unsalted butter
Thinly sliced chives, for serving
Directions
Eggs
- Step 1Arrange a rack in center of oven; preheat to 400°. Spray an 8" or 10" ceramic baking dish with cooking spray. Sprinkle bottom of dish with cornmeal.
- Step 2In a medium skillet over medium-high heat, melt 1 Tbsp. butter. Working in batches if needed, cook bacon, turning occasionally, until edges start to turn brown, about 30 seconds per side. Transfer to a cutting board and cut into 1/2" pieces.
- Step 3In a medium bowl, whisk eggs and milk. In a medium nonstick skillet over medium heat, melt remaining 2 Tbsp. butter. Cook egg mixture, gently stirring with a rubber spatula, until eggs scramble, about 30 seconds. Remove from heat and keep stirring until eggs are just beginning to cook, about 15 seconds. Return to medium heat and cook, stirring, until eggs are scrambled and just set, about 3 minutes. Remove from heat; season with salt and black pepper.
- Step 4On a work surface, spread pizza dough to a 15" x 10" rectangle. Spread mustard over dough; season with cayenne. Top with bacon and scrambled eggs. Starting with the long side facing you, roll pizza dough into a log. Using a sharp knife, cut into 12 pieces about 1 1/2" wide. Arrange slices in prepared pan cut sides up.
- Step 5Bake rolls until dough is golden brown, about 25 minutes.
Hollandaise & Assembly
- Step 1In a standard blender or tall cup slightly wider than an immersion blender, blend egg yolks, lemon juice, salt, cayenne, and 1 tsp. water until frothy.
- Step 2In a small skillet over medium-low heat, melt butter (or melt butter in a microwave in 10-second increments).
- Step 3With the motor running on medium speed, slowly drizzle in melted butter in a thin stream. Continue to blend until sauce is emulsified, thick, and yellow in color.
- Step 4Drizzle half of hollandaise on top of rolls. Top with chives. Serve remaining hollandaise alongside.
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