Looking for a great brunch idea? This breakfast pizza has a crispy, spiralized potato crust topped with cheese, Canadian bacon, asparagus, eggs, and hollandaise sauce.
When it comes to Easter meals, do you do the traditional dinner with ham or do you stick to brunch instead? Growing up my family always did the ham dinner but I was converted to a bruncher in grad school because a friend hosted every year. However, this year I will be reverting back for a moment and will be cooking some good ol’ ham.
But in the meantime, I had to get out some of my brunching ideas! My latest idea was brought on by the discovery that OXO now makes their very own Spiralizer. The first thing I decided to make was a breakfast pizza with a crust made from fried, spiralized potatoes. Top it with cheese, Canadian bacon, asparagus, eggs, and then serve it up with an easy hollandaise sauce!
I actually do still intend on cooking brunch this weekend as Bob’s parents are coming into town for the holiday, but brunch is on Saturday instead of Sunday since I’m already cooking dinner that day. We will probably check out the Farmer’s Market afterwards to pick up ingredients for the big meal and then maybe the zoo if it’s not too crowded. Maybe a jazz show, who knows! What are your plans for the holiday weekend?
Three years ago: Steel Cut Oatmeal with Bananas & Cobbler Topping
Four years ago: Roasted Cabbage Wedges with Smoked Paprika
Five years ago: Potica Nut Roll
EGGS BENEDICT BREAKFAST PIZZA WITH SPIRALIZED POTATO CRUST
1 lb. Russet potatoes, peeled and spiralized
2 Tbsp unsalted butter, melted
Salt and pepper
1/2 cup plain Greek yogurt
2 tsp fresh lemon juice
2 egg yolks
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp granulated sugar
Dash hot Tabasco sauce
4 oz. shredded mozzarella cheese
2 oz. Canadian bacon, roughly chopped
6 asparagus stalks, cut into pieces
- Preheat oven to 450 degrees.
- Gently press the spiralized potatoes between paper towels to dry them as best as possible. Place in a large bowl and stir in melted butter until evenly coated. Season with salt and pepper. Dump into a 12-inch cast iron skillet and press evenly into the bottom. Bake for 20-25 minutes until golden brown and starting to crisp. Remove from oven and lower temperature to 350 degrees.
- While the crust cooks, prepare the hollandaise. In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together all ingredients. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Set aside.
- When the crust is ready, top with cheese, Canadian bacon, asparagus, and crack eggs over the top. Season with salt and pepper and return to the oven at 350 degrees. Bake for 8-10 minutes or until eggs are set and cheese is light golden brown on top. Slice and serve with hollandaise.
Source: Adapted from my Breakfast Nachos, Breakfast Pizza, and Broccoli and Cauliflower Quiche with Hash Brown Crust.
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I want this so badly. I love eggs benedict!!!
I love the idea of breakfast pizza – it looks delicious!
This is stunning, I love the crispy potatoes with the soft eggs, I want this for dinner tonight heart emoticon
You absolutely should!
OH JEEBUS this looks incredible. It has elements of pizza, eggs benedict, and crispy potatoes…there is nothing missing.
So basically you can eat it any time of day ;-)