Eggs Benedict Pizza

I found this idea online but altered it significantly to make it mine. It’s fabulous served for brunch with salsa. 2 tsp. butter 6 large natural eggs, well beaten 1 (8 oz) can refrigerated crescent rolls 1 (.9 ounce) package hollandaise sauce mix 2/3 cup milk 1/4 cup butter 2 cups diced cooked ham or sausage 2 sliced tomatoes, drained 1 cup shredded Cheddar cheese with jalapenos Preheat oven to 350º F. Unroll crescent dough and place rolls on an ungreased 12 inch pizza pan or pie pan with points toward the center . Press seams together and press up sides of pan to form a crust. Bake crust about 5 minutes, then remove. Prepare Hollandaise sauce according to package directions using 2/3 cup milk and 1/4 cup butter. Melt butter in a nonstick skillet over medium heat. Pour in eggs and cook until just until medium soft, stirring constantly. Don’t overcook. Pour Hollandaise sauce evenly over crescent roll crust. Spread scrambled eggs evenly over sauce, then top with meat. Add sliced tomatoes over meat. Sprinkle lightly with shredded cheese.Bake in preheated oven until bottom of crust is lightly browned, about 25 minutes.
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