Recipe courtesy of Sunny Anderson
Recipe courtesy of Sunny Anderson
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The Kitchen
Sunny’s Easy Pizza Eggs Benedict
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- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1092
- Total Fat
- 87 g
- Saturated Fat
- 48 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 40 g
- Cholesterol
- 598 mg
- Sodium
- 1161 mg
Many recipes come from travel or just a trip to your local restaurant. This fun twist on an eggs Benedict actually came from a breakfast I enjoyed at a hotel. I loved the flavors, and it was pretty to look at, but difficult to eat. The layers just weren’t conducive to getting everything in every bite. This is my spin, and I’m quite proud of it! The tomato puree here is also a perfect way to make a simple marinara to twirl into pasta.
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1092
- Total Fat
- 87 g
- Saturated Fat
- 48 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 40 g
- Cholesterol
- 598 mg
- Sodium
- 1161 mg
Ingredients
Tomatoes and Pepperoni:
Cheese Sauce:
Benedict:
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Directions
Special equipment:
nonstick aluminum foil; a mini chopper- For the tomatoes and pepperoni: Preheat the oven to 375 degrees F. Line 2 baking sheets with nonstick aluminum foil.
- On one baking sheet, add the tomato slices and spray with the cooking spray. Sprinkle with the Italian seasoning, a pinch of salt and a few grinds of black pepper.
- On the second baking sheet, add the pepperoni. Place both in the oven and remove when the tomatoes have wrinkled a bit and the pepperoni is crisped, 20 to 25 minutes for the tomatoes and 5 to 10 minutes for the pepperoni. Remove the tomatoes to a mini chopper and blitz to a slightly chunky texture.
- For the cheese sauce: In a medium pot on medium heat, add the shredded cheese, cream cheese, heavy cream, a pinch of salt and a few grinds of black pepper. Cook, whisking, until smooth. Keep warm.
- For the Benedict: Crack an egg into a mug and cover with 1/2-inch cold water. Microwave for about 1 minute. Spoon the egg out of the mug and drain off the excess water. Repeat with the remaining eggs.
- Assemble from the bottom, starting with an English muffin, tomatoes, pepperoni, egg and cheese sauce, then top with a basil leaf or two, red pepper flakes and a drizzle of spicy honey, if using.
