Eggs Benedict Rolls: A Savory Twist on a Classic Favorite

Eggs Benedict is a breakfast or brunch classic, beloved for its creamy hollandaise sauce, perfectly poached eggs, and savory ham or bacon. But what if you could enjoy all those delicious flavors in a portable, easy-to-eat form? Enter Eggs Benedict Rolls. This inventive recipe takes the essence of traditional Eggs Benedict and transforms it into a handheld roll that’s just as satisfying and indulgent.

These Eggs Benedict Rolls are perfect for serving at brunch gatherings, special occasions, or when you want a fun twist on your morning routine. With layers of flaky pizza dough, rich hollandaise sauce, and the perfect balance of eggs, Canadian bacon, and spices, this recipe will elevate your breakfast game.

In this article, we’ll walk you through the ingredients, instructions, advanced techniques, and tips for making these delicious rolls. You’ll also find information on storage, substitutions, and answers to frequently asked questions.

For more breakfast and brunch ideas, check out these links:

• 10 Unique Breakfast Recipes to Try
• How to Make Perfect Hollandaise Sauce

Basic Recipe: Ingredients and Instructions

These Eggs Benedict Rolls come together quickly with the right ingredients. Here’s everything you need to make this savory treat.

Eggs Benedict Rolls Recipe: A Savory Brunch Delight

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• Author: Jennifer Mitchell
• Total Time: 45 minutes
• Yield: 8 rolls 1x

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Description

Eggs Benedict Rolls take the classic brunch dish and transform it into a portable, hand-held delight. These rolls combine fluffy eggs, savory Canadian bacon, a touch of Dijon mustard, and a creamy homemade hollandaise sauce, all wrapped in golden, crispy pizza dough. Perfect for a brunch gathering or a unique twist on the traditional Eggs Benedict.

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Ingredients

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For the Eggs:

• Cooking spray
• 1 tsp. cornmeal
• 3 Tbsp. unsalted butter, divided
• 6 oz. Canadian bacon (about 10 slices)
• 5 large eggs
• 3 Tbsp. whole milk
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 (13.8-oz.) pkg. Pillsbury pizza crust
• 2 Tbsp. Dijon mustard
• A pinch of cayenne pepper

For the Hollandaise & Assembly:

• 2 large egg yolks
• 2 tsp. fresh lemon juice
• 3/4 tsp. kosher salt
• Pinch of cayenne pepper
• 1/2 cup (1 stick) unsalted butter
• Sliced fresh chives, for serving

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Instructions

1. Prepare the Eggs:

   • Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with cooking spray and sprinkle with cornmeal.
   • Heat 1 tablespoon of butter in a skillet over medium heat. Add the Canadian bacon slices and cook until warmed and slightly crispy, about 2-3 minutes per side. Remove from the skillet and set aside.
   • In a separate bowl, whisk together the eggs, whole milk, salt, and pepper. Heat the remaining 2 tablespoons of butter in the skillet over medium-low heat, then pour in the egg mixture. Stir gently as the eggs cook, until they are scrambled but still slightly soft. Remove from heat and set aside.

2. Prepare the Pizza Dough:

   • Roll out the Pillsbury pizza crust on a lightly floured surface. Spread a thin layer of Dijon mustard over the dough, leaving about a 1-inch border around the edges.
   • Lay the cooked Canadian bacon slices evenly over the mustard. Then, spoon the scrambled eggs on top of the bacon.

3. Roll and Slice:

   • Carefully roll the pizza dough, starting from one edge, into a tight log, enclosing the eggs and bacon. Pinch the edges to seal the roll.
   • Slice the roll into about 8 even pieces and place the rolls on the prepared baking sheet.

4. Bake the Rolls:

   • Bake the rolls in the preheated oven for 15-20 minutes or until golden brown and cooked through.

5. Make the Hollandaise Sauce:

   • While the rolls are baking, prepare the hollandaise sauce. In a heatproof bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper.
   • In a small saucepan, melt the butter over low heat until it’s hot but not boiling. Slowly drizzle the hot butter into the egg yolk mixture, whisking constantly until smooth and creamy. Adjust seasoning with more salt or cayenne pepper, if desired.

6. Assemble and Serve:

   • Once the rolls are baked, remove them from the oven and drizzle with the freshly made hollandaise sauce.
   • Garnish with freshly chopped chives and serve immediately.

Notes

You can prepare the hollandaise sauce in advance and keep it warm in a double boiler or over a very low flame.

If you prefer a lighter version, you can substitute the heavy butter-based hollandaise with a lighter version made with Greek yogurt or sour cream.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Brunch, Breakfast
• Method: Baking, Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 300-350 kcal
• Sugar: 2g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 130mg

Keywords: Eggs Benedict Rolls

Instructions

Prepare the Filling

1. Cook the Canadian Bacon: In a large skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the Canadian bacon slices and cook until browned on both sides, about 2-3 minutes per side. Set aside.
2. Scramble the Eggs: In a bowl, whisk together 5 eggs, 3 tablespoons of whole milk, kosher salt, and freshly ground black pepper. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Pour in the egg mixture and scramble until the eggs are soft and cooked through, about 2-3 minutes. Set aside.

Roll the Dough

1. Prepare the Pizza Crust: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with cooking spray and sprinkle with cornmeal to prevent the rolls from sticking. Unroll the Pillsbury pizza crust onto the prepared baking sheet.
2. Assemble the Rolls: Spread a thin layer of Dijon mustard over the pizza dough, leaving a small border around the edges. Layer the cooked Canadian bacon slices over the mustard, followed by the scrambled eggs. Sprinkle a pinch of cayenne pepper over the eggs for a subtle kick.
3. Roll and Slice: Carefully roll the pizza dough into a tight log. Once rolled, use a sharp knife to slice it into about 8 equal rolls, placing each roll cut-side down on the prepared baking sheet.

Bake the Rolls

1. Bake: Place the rolls in the preheated oven and bake for 15-18 minutes or until the dough is golden and the rolls are cooked through.
2. Make the Hollandaise Sauce: While the rolls are baking, make the hollandaise sauce. In a heatproof bowl, whisk together the egg yolks, lemon juice, kosher salt, and cayenne pepper. Place the bowl over a pot of simmering water (double boiler method) and whisk constantly. Gradually add the melted butter, about 1 tablespoon at a time, until the sauce thickens and becomes creamy.

Assemble and Serve

1. Serve: Once the rolls are out of the oven, drizzle the warm hollandaise sauce over the rolls. Garnish with freshly sliced chives. Serve immediately for a delicious brunch or breakfast treat!

Advanced Techniques

For those looking to perfect their Eggs Benedict Rolls, here are a few advanced techniques that will help you achieve the best results.

Making Perfect Scrambled Eggs

For creamy, soft scrambled eggs, cook them over low heat and stir gently. Overcooking or high heat can lead to dry, rubbery eggs. Remove them from the heat while they’re still slightly runny—they will continue to cook with residual heat.

Customizing the Hollandaise Sauce

If you prefer a richer hollandaise sauce, try using clarified butter instead of regular unsalted butter. Clarified butter will give the sauce a smoother, more luxurious texture. Alternatively, you can add a little extra Dijon mustard to the hollandaise sauce for an extra burst of flavor.

Adding Additional Toppings

To make these rolls even more indulgent, consider adding additional ingredients such as sautéed spinach, avocado slices, or even a little shredded cheese on top of the eggs before rolling the dough.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Eggs Benedict Rolls are best served fresh, but you can store leftovers to enjoy later. Here’s how to properly store and reheat them.

How to Store Leftovers

Allow the rolls to cool completely before storing. Place the leftover rolls in an airtight container and refrigerate for up to 3 days. You can store the hollandaise sauce separately in the fridge for up to 2 days.

Reheating Rolls

To reheat the rolls, place them in a preheated oven at 350°F (175°C) for 10-15 minutes, until warmed through. If you have leftover hollandaise, gently reheat it over low heat while whisking to ensure it doesn’t separate.

Freezing Rolls

To freeze the rolls, allow them to cool completely. Wrap them tightly in plastic wrap or foil and place them in a freezer-safe bag. The rolls will last for up to 3 months in the freezer. To reheat, thaw the rolls in the fridge overnight and reheat in the oven as mentioned above.

Dietary Adaptations and Substitutions

If you have specific dietary preferences or restrictions, here are some adaptations and substitutions for this Eggs Benedict Rolls recipe.

Gluten-Free Option

For a gluten-free version, substitute the Pillsbury pizza crust with a gluten-free pizza dough or puff pastry. Make sure the dough is fully cooked before rolling the ingredients inside.

Vegetarian Option

For a vegetarian version, replace the Canadian bacon with sautéed mushrooms, spinach, or even a vegetarian sausage alternative. The eggs and hollandaise will still provide the rich flavor you crave.

Low-Carb Option

If you’re following a low-carb diet, you can make this recipe without the pizza dough. Use a low-carb crust alternative like a cauliflower crust or make a crustless roll by simply baking the scrambled eggs and Canadian bacon in individual muffin cups.

FAQs About The Recipe

Can I use store-bought hollandaise sauce instead of making my own?

Yes, if you’re short on time, you can absolutely use store-bought hollandaise sauce. However, homemade hollandaise adds a richer, fresher flavor that elevates the dish.

How can I make the rolls spicier?

If you like a little extra heat, you can add more cayenne pepper to both the scrambled eggs and the hollandaise sauce. You could also add a few dashes of hot sauce or chili flakes for a more intense kick.

Can I prepare the rolls in advance?

Yes, you can prepare the rolls up until the point of baking. Refrigerate the assembled rolls (without the hollandaise sauce) for up to 1 day. When ready to serve, bake them according to the recipe instructions, and top with fresh hollandaise sauce.

Conclusion & Final Thoughts

Eggs Benedict Rolls offer a delicious twist on a classic breakfast dish, combining all the rich flavors of traditional Eggs Benedict in an easy-to-serve, handheld form. With layers of buttery, flaky dough, savory Canadian bacon, scrambled eggs, and creamy hollandaise sauce, these rolls are sure to become a favorite in your breakfast repertoire.

Whether you’re making them for a brunch gathering or enjoying them as a weekend treat, these rolls are packed with flavor and sure to impress. Experiment with the advanced techniques and dietary substitutions to make them your own, and enjoy this indulgent, flavorful dish!