Thursday, December 27, 2012

Eggs Benedict Breakfast Pizza

                           Photo by Madison Myers



Our family has a tradition of celebrating Christmas together on Christmas Eve at the in-law's house. However, they are in the middle of packing up for a move, so we all got together for a holiday brunch at my house on Christmas Day.

Madison made her famous Angle Food Cake French Toast, and it was AMAZING as usual! I made this Eggs Benedict Breakfast Pizza. It was a huge hit! It disappeared quickly! I didn't have any left over to get a photo, so I decided to make it again but in a smaller version

We had it for dinner, and there were 2 1/2 pieces leftover - perfect!  Or so I thought...  The next morning, when I went to fetch it from the fridge to get it ready for its close-up, this is what I found...

Photo by Madison Myers

REALLY, Don???  haha  He was up very early for work... I guess he couldn't resist having it for breakfast and figured this would suffice for the photo shoot!  NOT!!!  It is really delish - I can't even be upset with him, but shhhhhh! don't tell him that....

Luckily I had everything I needed to make it ONE MORE TIME!  and Don was at work, so it was safe from his hungry belly!

TIP:  A deep dish pizza pan with holes in the bottom keeps the crust from getting soggy. This one is similar to the one I have and it works great!



Ingredients
12 eggs
1 tablespoon butter
2 (8 ounce) cans Pillsbury Crescent Rolls
1 (.9 ounce) package Hollandaise Sauce Mix
2/3 cup milk
1/4 cup butter
3 slices Virginia Baked Ham - sliced into short thin strips
1 cup cheddar cheese, shredded (I used a 4 cheese Mexican blend because it is what I had on hand - it was really good with this)

Directions
  • Preheat oven to 400 degrees F. Lightly spray a 12" deep dish pizza pan. Unroll crescent dough and place rolls in pizza pan with points toward the center, overlapping as necessary. Press to seal all seams and make sure dough is evenly distributed throughout pan and up sides. Bake crust in preheated oven until lightly browned all over - about 7-10 minutes.
  • Crack eggs into a cold saucepan and add 1 tablespoon butter. Whisk over medium heat until well beat then use a wooden spoon or spatula to stir until scrambled to desired doneness. Remove from heat an salt and pepper to taste.
  • Prepare Hollandaise sauce according to package directions using 2/3 cup milk and 1/4 cup butter.  Pour evenly over baked crescent roll crust. Spread scrambled eggs evenly over sauce and top with ham and cheese. If you prefer a homemade hollandaise sauce give this one a try: allrecipes.com Blender Hollandaise Sauce  I always add 1/2 lemon and taste and then add little at a time to reach desired taste.
  • Bake in preheated oven about 15-20 minutes or until crust is nicely browned. Let rest about 10 minutes before slicing.
Photo by Madison Myers

To make this in a smaller version just 1/2 all the ingredients and bake it in a 9" pie plate -easy peasy!

Don suggested using the Queso Blanco Dip in place of the Hollandaise Sauce for this recipe. I think that would be amazing and will definitely do that...someday!





8 comments:

  1. Yum! Eggs benedict is a personal fave....this looks super easy, too! Trying it!

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    1. Me too! Although, I prefer a homemade Hollandaise, but this is great for quick dish. My hubs has been enjoying reheating the leftovers for breakfast before work. I might just make it again just for that purpose. On work days he gets up waaayyyyy too early for me to make anything!

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  2. This looks delicious and easy to make! Thanks for sharing on Foodie Friends Friday!

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  3. Sounds great! I like Don's way of thinking about the queso blanco dip. Thank you for sharing your recipe on Foodie Friends Friday Linky Party. Make sure to come back on Sunday to vote for your favorite recipes!

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    1. haha - yep, I made it for him this morning with the queso, and it was a big hit! I will be back on Sunday! Thanks!

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  4. I am glad that you include substituting the homemade Hollandaise sauce, it is so much better than a mix. I usually use the blender recipe. I can't wait to try this!!

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    Replies
    1. I agree Bette! Homemade is so much better! That blender recipe is great and very easy, and brings this recipe to a new level! I hope you enjoy it!!

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