Breakfast Pizza with Hollandaise Sauce
- 4 large Eggland's Best Eggs
- 2 small Flatbreads or Naan Bread
- 1 cup cheddar cheese
- 1/2 cup asparagus ends
- 1/2 cup caramelized onions
- 1/2 cup chopped sweet bell peppers (any color you want)
- 2 large Eggland's Best Eggs Egg Yolks only
- 1/4 cup melted salted butter
- 2 Tbsp. mayo ***optional "see notes"
- 1 pinch salt
- 1 pinch cayenne pepper
- 2 tsp. lemon juice
Preheat oven to 400 degrees F. Make the sauce first by putting the egg yolks into a small bowl and beat them until light and fluffy. Add slowly the melted butter while still beating. Add the cayenne and salt. Microwave for 10-20 seconds and check every 5 seconds to make sure the eggs are not cooking. Whip the mixture well every time you check. The mixture will be pretty runny before you whip it. If it's still to runny for your taste then you can add in the mayo to make it thicker. This will only alter the taste a tiny bit. Next place the flatbreads on the baking pan. Drizzle and brush with Hollandaise Sauce. Next add the cheese and rest of topping except the eggs. Add the eggs last and break them right on top of the pizza. You might want to form a "dam" with some of the toppings before adding the egg to ensure they don't run over the pizza. Place in the preheated oven for around 15-20 minutes. The eggs should be cooked through the whites and I like to leave the middles a bit runny. You can decide how much you want to cook the eggs, but keep in mind that there is always a risk with undercooked eggs. Let the pizzas rest for a few minutes after taking them out of the oven and then dig in! Enjoy!