Sous Vide Eggs Benedict Pizza

Andris Lagsdin
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Course Breakfast


  • Baking Steel
  • Pizza Peel
  • Sous Vide Immersion Circulator
  • Cooking Container


Pizza Ingredients

  • 1 pizza dough
  • 3 sous vide eggs
  • 2 oz fresh mozzarella
  • 3 slices Canadian bacon pre-cooked
  • 1 tbsp Hollandaise sauce
  • 1 tbsp parsley chopped

Hollandaise Sauce

  • 2 egg yolks
  • 1/2 lemon juice
  • salt
  • cayenne pepper
  • 1/2 cup butter stick


For the Hollandaise Sauce

  • Whisk together the 2 egg yolks, lemon, salt, and pepper in a microwave-safe bowl, add the melted butter and blast in the microwave for 15 seconds.  Set aside.

For the Sous Vide Eggs

  • Set water bath to 167°F, drop in the three eggs carefully. Cook for 13 minutes, remove. Shock in cold water to stop the cooking. Set aside. While the pizza is baking, place eggs in a bowl with hot water from the tap. We are warming the eggs for the pizza.

For the Pizza

  • Place your Baking Steel on the top rack of your oven and pre-heat for 1 hour at 500°F.
  • Stretch or roll out your dough to a 12 inch round and place on a lightly dusted pizza peel. Lightly dusted with flour.
  • Switch your oven to broil.
  • Distribute fresh mozzarella and the 3 slices of pre-cooked Canadian bacon on to the top of the crust on the pizza peel. Move everything over onto your Baking Steel and cook for 1 minute under the broiler.  After 1 minute, open the oven and rotate pizza 180 degrees. Continue on broiler for 1 more minute.
  • Switch oven back to bake at 500°F for 2 more minutes, remove.
  • Crack the sous vide eggs in a separate bowl, then place them on top of the pizza.  Try landing it directly on the Canadian bacon.  Do this for all three eggs.  Season with S & P.
  • Using a spoon, carefully drizzle the Hollandaise Sauce over the eggs.
Keyword baking steel, eggs, hollandaise sauce, pizza peel, sous vide