Sunrise Eggs Benedict Pizza

Sunrise Eggs Benedict Pizza topped with poached eggs, hollandaise drizzle, Canadian bacon, and chives on FoodForYourGood.com — Sunrise Eggs Benedict Pizza – a brunch-inspired twist with runny eggs, Canadian bacon, and creamy hollandaise.

Sunrise Eggs Benedict Pizza is the brunch mashup you didn’t know you needed. Combining a crisp golden crust with creamy hollandaise, savory Canadian bacon, bubbling cheese, and runny poached eggs, this recipe takes classic Eggs Benedict to a new, shareable level. It’s both indulgent and approachable, making it a perfect star for weekend gatherings.

Because the base bakes hot and fast, the crust becomes light and crisp while the cheese melts into gooey layers. Once finished with soft eggs and a drizzle of hollandaise-style sauce, each slice offers the ultimate breakfast bite.

The history of Eggs Benedict adds even more charm. It’s said a Wall Street broker in the late 1800s requested a plate of buttered toast, bacon, poached eggs, and hollandaise at Delmonico’s in New York. That request evolved into today’s beloved brunch icon. Now, its flavors shine on pizza—modern, creative, and irresistible.

Recipe Yield: 4 servings

INGREDIENTS

1 lb pizza dough, homemade or store-bought
1 cup shredded mozzarella cheese
1/2 cup shredded Gruyère cheese
1/4 cup grated Parmesan cheese
4 slices Canadian bacon (or ham), lightly seared
4 large eggs
3/4 cup whole milk
1 tbsp olive oil
2 tbsp white vinegar (for poaching)
2 tbsp unsalted butter
1 tbsp all-purpose flour
1/2 tsp Dijon mustard
1/4 cup grated Parmesan cheese
1 tbsp fresh lemon juice
Salt and freshly ground black pepper, to taste
Chopped fresh chives, for garnish

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 475°F (245°C). Stretch or roll pizza dough into a 12-inch round. Place on a lightly oiled pizza stone or baking sheet. Brush with olive oil.

2. Build the base:
Sprinkle mozzarella and Gruyère evenly over the dough. Arrange seared Canadian bacon slices on top. Bake for 10–12 minutes until crust is golden and cheese is melted.

3. Poach the eggs:
Meanwhile, bring a medium pot of water to a gentle simmer. Add vinegar. Crack each egg into a small cup, then gently slide into the water. Poach for 3 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.

4. Make the sauce:
In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk until smooth. Stir in Dijon and Parmesan. Simmer until thickened, then whisk in lemon juice. Season with salt and pepper.

5. Assemble the pizza:
Top hot pizza with poached eggs. Drizzle generously with the warm Parmesan-Dijon sauce. Garnish with chopped chives. Slice and serve immediately.

Helpful Tips to Perfect This Recipe

Keep eggs runny: Poach just until whites set. A silky yolk adds authentic Eggs Benedict flavor when sliced.
Use a hot oven: A high bake ensures golden bubbling cheese and a perfectly crisp crust.
Balance the sauce: Adjust lemon juice and Parmesan for the ideal tangy-rich hollandaise-style finish.

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