Eggs Benedict Breakfast Pizza

INGREDIENTS

• 1 Cappello's Naked Pizza Crust

• ½ pound fresh asparagus

• 1 Tablespoon olive oil

• Sea salt and ground pepper

• 6 ounces Fontina cheese (grated - about 2 cups)

• 5 slices Canadian bacon 

• 2 Tablespoons chopped chives

• Hollandaise Sauce

• 3 egg yolks

• 1 tablespoon lemon juice , or more as desired for flavor

• 1 teaspoon Dijon mustard

• 1/4 teaspoon salt

• pinch of cayenne pepper

• 1/2 cup unsalted butter or ghee

INSTRUCTIONS

• Remove the woody ends of the asparagus. Slice asparagus on a diagonal into 1-inch pieces and place in a large bowl. Drizzle olive oil over the asparagus and season with salt and pepper. Set aside.

• Sprinkle the fontina cheese over the top of the crust. Place the Canadian bacon slices evenly over the top of the cheese, then top with the asparagus.

• For The Hollandaise: Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.

• Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.

• With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.

• Slide pizza onto preheated baking sheet and cook until golden brown, 8 to 10 minutes, turning after 5 minutes. Remove pizza from oven and crack three eggs over the top.

• Return the pizza to the oven and cook until egg whites are set, but the yolks are still runny, 2 to 4 minutes.

• Remove the pizza from the oven and drizzle with Hollandaise sauce and sprinkle with chives before serving.

KIDS CAN DO

• Add pizza toppings

• Drizzle the hollandaise