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Eggs Benedict pizza

Eggs Benedict pizza


Everyone will love this mash-up of two favourite dishes

  • Feeds 4 Feeds 4
  • Ready in 55 minutes

Each serving contains

  • Energy
    3213kj 770kcal
  • Fat
    High 61%
  • Saturates
    High 91%
  • Sugar
    Low 9%
  • Salt
    High 41%

% of adult’s reference intake | Carbohydrates per serving : 58g

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  • 500g Co-op white bread mix 3 tbsp Co-op olive oil
  • 225g Co-op Irresistible vine ripened cherry tomatoes, left on the vine
  • 250g asparagus, woody ends removed
  • 200g pack Co-op reduced fat smoked bacon medallions
  • 4 Co-op British eggs
  • 4 tbsp reduced fat crème fraîche 30g Co-op parmesan wedge, finely grated
  • 1 tbsp chopped fresh chives
  • For the hollandaise
  • 2 Co-op British egg yolks
  • 1 tbsp lemon juice
  • Dash of Tabasco® Original Red Sauce (optional)
  • 80g Co-op unsalted butter, melted and cooled slightly


  1. Put the bread mix in a large bowl
  2. Add 300ml warm water plus 2 tbsp of the olive oil, then stir to a rough dough
  3. Knead for about 5 mins
  4. Cover the bowl with oiled cling film and leave in a warm place to prove for 30-40 mins, until doubled in size
  5. Preheat the oven to 200°C/fan 180°C/gas 6
  6. Put the tomatoes, asparagus and bacon into a roasting tin, drizzle with the remaining olive oil and season
  7. Roast for 20-25 mins, until the bacon is crisp at the edges
  8. When cool enough to handle, set the tomatoes aside and chop the bacon into quarters
  9. While the bacon and veg are cooking, bring a large pan of water to a simmer and poach the eggs for about 3 mins, then drain with a slotted spoon and set aside on a plate lined with kitchen paper
  10. For the hollandaise, put the egg yolks, lemon juice, and Tabasco®, if using, in a large bowl and whisk together
  11. Set the bowl over a pan of just- simmering water and whisk until light and pale
  12. Slowly pour in the melted butter, 1 tbsp at a time, until incorporated
  13. Lift the bowl off the pan and set aside, stirring occasionally
  14. Increase the oven heat to 250°C/ fan 230°C/gas 9, or as close to this as your oven allows
  15. Put in two large, upturned baking trays to preheat
  16. To make the pizzas, cut the dough in half and roll each piece out on floured greaseproof paper until about 25cm across, leaving a thicker edge for the crust
  17. Spread the pizza bases with the crème fraîche and scatter over the bacon, asparagus and parmesan
  18. Using the greaseproof paper, carefully lift each pizza onto a preheated tray
  19. Cook for 8-10 mins, until the edges are just golden
  20. Take the trays out of the oven, add two of the poached eggs to each pizza and drizzle with some of the hollandaise
  21. Return to the oven for 1-2 mins
  22. Serve sprinkled with the chives, with the roasted tomatoes on the side

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