Our Eggs Benedict Rolls Are A Fun & Easy Spin On The Brunch Classic

Gabriella Stern
·4 min read

Eggs Benedict is a classic brunch dish consisting of a crispy English muffin, thick salty bacon, buttery-tangy hollandaise sauce, and creamy poached eggs; however, making this dish at home can be challenging, especially when cooking for a group. That's where eggs Benedict rolls come in. This casserole-style recipe 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.

Egg prep:
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 butter to a hot pan with the eggs, and scramble for just a few seconds. Remove the eggs from 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!

Yields: 12 servings

Prep Time: 30 mins

Total Time: 1 hour

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 crust

  • 2 tbsp.

    Dijon mustard

  • A pinch of cayenne pepper

Hollandaise & Assembly

  • 2

    large egg yolks

  • 2 tsp.

    fresh lemon juice

  • 3/4 tsp.

    kosher salt

  • 1/2 c.

    (1 stick) unsalted butter

  • Pinch of cayenne pepper

  • Sliced fresh chives, for serving

Directions

Eggs

  1. Preheat oven to 400°. Spray an 8" or 10" ceramic baking dish with cooking spray. Sprinkle bottom of dish with cornmeal.

  2. In a medium skillet over medium-high heat, melt 1 tablespoon 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.

  3. In a medium bowl, whisk eggs and milk. In a medium nonstick skillet over medium heat, melt remaining 2 tablespoons 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. Remove from heat; season with salt and pepper.

  4. On a work surface, spread pizza crust 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.

  5. Bake rolls until dough is golden brown, about 25 minutes.

Hollandaise & Assembly

  1. In a standard blender or tall cup slightly wider than an immersion blender, blend egg yolks, lemon juice, salt, and 1 teaspoon water until frothy.

  2. In a small skillet over medium-low heat, melt butter (or melt butter in a microwave in 10-second increments).

  3. With 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.

  4. Drizzle half of hollandaise on top of rolls. Top with chives. Serve remaining hollandaise alongside.

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