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

If you’re looking for a classic brunch dish, it doesn’t get much better than eggs Benedict. With a crispy English muffin, thick salty bacon, buttery-tangy hollandaise sauce, and creamy poached eggs, this breakfast staple hits all the right notes. That being said, making this dish at home can be challenging, especially when cooking for a group. That’s where these eggs Benedict rolls come in. This casserole-style breakfast 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!


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