Eggs Benedict Breakfast Pizza

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Eggs Benedict Breakfast Pizza


  • 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


  • 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.


  • Add pizza toppings

  • Drizzle the hollandaise