Eggs Benedict Sourdough Breakfast Pizza
“Pizza is a lot like Life, it is what you make it.”
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Sourdough Breakfast Pizza featuring Eggs Benedict
Who doesn’t love a classic Egg’s Benedict! This version takes it to the next level with a chewy sourdough crust, that cradles crispy prosciutto, creamy poached eggs finished with a tangy hollandaise! It’s pure, brunch magic. Serve with hot coffee or a mimosa if that’s how you roll.
Chef Notes: This recipe uses a true sourdough made from starter, there is no added commercial yeast, therefor it is vital that your starter be healthy, alive & hungry so that it properly metabolizes the gluten. You will need to begin a day ahead to allow for proper fermentation & rise. Alternately if you are using discard, you may add 1 1/2 tsp. of active dry yeast to the recipe. This would be added to the water & starter, if you choose this method, use warm water (110f) rather than room temp. You can certainly make this recipe with purchased pizza dough to save time but the sourdough is so worth your effort. If you have never made homemade hollandaise, it does require a bit of skill & finesse. If you would rather use purchased I would recommend that you use Knorr Hollandaise mix.
Begin a day ahead.
makes 4-Individual breakfast pizza’s
Sourdough crust.
1 cup sourdough starter (healthy, alive & hungry)
3/4 water, room temp.
2 1/2-3 cup bread flour, unbleached
2 tbsp. olive oil (plus more to grease bowl)
2 tsp. salt
semolina, about 1/4 cup
olive oil
4 oz. Parmesan cheese, freshly grated
8 oz. prosciutto (or Canadian bacon or smoked ham)
1 bunch of asparagus, tip only, cut in half lengthwise
1 dozen eggs, grade A large (room temp.)
Hollandaise.
3 egg yolks, at room temp.
2 tsp. white vinegar
1/2 cup clarified butter (butter melted in a small pan until it foams up, then skim off foam)
2 tsp. lemon juice
salt to taste
pinch of cayenne
Prepare sourdough.
1.) In kitchenaid bowl, whisk together starter & listed water. With a wooden spoon stir in 1 1/2 cups bread flour, attach dough hook & run on low for 2 minutes. Stir in another cup of bread flour along with oil & salt, stir to incorporate then knead on low with dough hook for 10 minutes. You want a wet, fairly slack dough only add addition flour if necessary. Turn dough out onto a lightly floured surface, shape into a ball & place in a large non-reactive bowl that has been oiled, turn to coat top then place smooth side up. Cover tightly with plastic wrap & leave on the kitchen counter over night. If it’s early in the day, place the dough in the fridge then place on the counter before you turn in for the night. You should wake up to a ‘full belly’ dough that has doubled in size.
Shape & bake your crusts.
2.) Punch down down, turn out onto a lightly floured surface, cover with a kitchen towel & rest 10 minutes. Preheat oven to 500f. If using pizza stone’s, place them in the oven as it preheats. Alternately you may use two sheet pans, sprayed with non-stick spray & sprinkled with semolina. Divide dough into 4 equal pieces, roll or shape by hand each piece into a rimmed 8” circle. Brush with olive oil, sprinkle with parmesan. Lay two pieces of prosciutto across each, scatter asparagus over then brush with a bit more olive oil. Remove the preheated pizza stone from the oven & sprinkle with semolina. Carefully lift pizza dough onto stone’s (or sheet pans if using). Bake for 8-10 minutes or until then crust begins to turn a lovely golden color.
Poach eggs.
4.) Bring a large pot of water to a simmer then add 1 Tbsp. white vinegar. Stir the simmering water to create a vortex & carefully drop eggs into that vortex, 1 egg at a time (you may need to do this in batches). Simmer gently for about 5 minutes or until eggs just begin to want to float upwards. Carefully remove & place in a bowl, repeat with remaining eggs. You want eggs that hold up just enough to where they can be removed from the water with out breaking but still very soft & runny in the center. Place 3 poached eggs on each pizza, dust with a bit more parmesan & return to the oven for a couple minutes.
Make hollandaise.
5.) Heat water in a medium saucepot to a simmer, place a copper thumb bowl or glass bowl over the simmering water (creating a bain marie) whisk egg yolks & vinegar over very gentle heat until slightly thick & creamy, then begin whisking in a bit of the melted butter, a tbsp. or so at a time until fully incorporated before adding more. Remove from heat, whisk in lemon juice, season with salt & cayenne. Keep warm over the bain marie until ready to use. Drizzle hollandaise over pizza & garnish with chives if desired.
Tips for success.
1.) Use healthy starter that was feed 8-12 hours prior. This means the starter has risen & has begun to fall, making it hungry & ready to feed on the flour in the recipe.
2.) Use the freshest eggs possible, brought to room temperature. A perfectly poached egg should be set but with a very creamy center that flows gently when opened.
3.) Use quality, freshly grated Parmesan.
4.) Using the proper equipment, such as a copper bowl for bain marie is crucial for a well made hollandaise as nothing conducts heat like copper. A glass bowl however will absolutely work here, the copper thumb bowl is a splurge for the serious cook. The heat needs to be very gentle or your sauce will break, you need only a simmer or turn off the burner entirely as this quantity will come together quickly. Add butter very slowly, adding to much to quickly will cause your sauce to break.
