Tuesday, July 17, 2012

Eggs Benedict Pizza

My husband has been wanting Eggs Benedict for a while. I decided to get a little creative with it... Fantastic for breakfast or dinner!!

Canadian Bacon
1 cup shredded cheese(your preference, I used cheddar jack)
10 eggs(plus the 2 whites from the Hollandaise Sauce), beaten
1/2 tsp garlic powder
salt and pepper to taste
fresh chives, chopped

English Muffin Crust:
This is a non- GF version...for GF use 1/2 this recipe

2 tsp yeast
3/4 cup warm milk
1 TB sugar
1 TB butter, melted
1 egg
1/2 tsp salt
2 1/2 cups flour

Hollandaise Sauce:
1/4 cup butter, melted
1/2 cup plain greek yogurt
2 egg yolks, well beaten
1 tsp lemon juice
1 tsp parsley
1/2 tsp chopped dill
1/2 tsp ground mustard powder
salt and pepper to taste

English Muffin Crust:
Place yeast, milk and sugar in a bowl and allow to proof until nice and foamy.
Add salt and melted butter and egg, mix well then add in flour 1/2 cup at a time.

Scrape the dough away from the sides of the bowl and form into a ball.

Cover with a damp towel and allow to rise in a warm place for 30 minutes.

Scoop onto a greased pizza pan that has been liberally sprinkled with cornmeal, with slightly damp hands pat into a circular shape, cover and set aside.

In a double boiler over simmering water  whisk butter, yogurt, eggs and lemon juice together.
Cook 15 minutes, whisking often, until thickened.

Remove from heat and still in remaining ingredients.

Mix garlic powder, salt and pepper into beaten eggs.
Grease a large skillet and heat over medium heat, add beaten eggs and cook, stirring often until slightly underdone.

Place crust in cold oven then preheat oven to 400, after it comes to temperature and remove from oven.

Spread the sauce over the prepared crust.

Top with prepared eggs.

Arrange Canadian Bacon as desired...you can leave it in whole slices or dice it up.

Sprinkle with cheese.

Bake 10-15 minutes

Sprinkle on fresh chopped chives, allow to set for 5 minutes before slicing.

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