Brunch Pizza with Poached Eggs & Hollandaise Sauce
Today, we’ve set our sights on an exciting fusion. We’ve got breakfast and lunch covered with a brunch pizza topped with poached eggs, Polish bacon, and a velvety hollandaise sauce.
Poached eggs, when done right, have a delicate texture and a rich, buttery flavour. The gooey, runny yolk serves as a sauce in its own right. Polish bacon, or “boczek”, adds lovely smoky and savoury elements to this topping combo. Hollandaise sauce, a velvety mix of egg yolk, butter, and lemon, adds richness and tang, complementing the primary toppings. The spring onions, dried oregano and basil, create a fresh, aromatic blend that ties everything together beautifully.
The combination of poached eggs, Polish bacon, and homemade hollandaise, complemented by fresh tomato sauce from Italian tomatoes from Campania, herbs, and mozzarella, results in a pizza that’s both delicious and innovative. It’s an ideal choice for those eager to experience something hearty, fresh, and exciting!
Brunch Pizza with Poached Eggs & Hollandaise Sauce
Equipment
- Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
- 1 Pizza Peel
- 1 sauce ladle
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 pizza dough ball
- 1 ladle of pizza sauce
- Low moisture mozzarella cheese
- Polish bacon (Boczek)
- 2 poached eggs
- Hollandaise sauce
- Spring onion
- Fresh basil leaves
- Dried oregano
- Chilli flakes
Instructions
- Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
- Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
- Prepare Cheese: Tear low moisture mozzarella into medium-sized pieces. Set aside
- Prepare Spinach & Spring Onion: Finely chop your spring onion and a handful of fresh spinach leaves. Set aside.
- Prepare Polish Bacon: Slice the Polish bacon into thin, roughly square or rectangular pieces. Set aside.
- Prepare Hollandaise Sauce: We used a variation closely based on this hollandaise sauce recipe.
- Preheat Oven:If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
- Poach Eggs: While there are several methods for poaching eggs, the technique shown in this video is both straightforward and easy to follow. Proceed with the steps outlined to poach the eggs. Once done, Set aside.
- Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
- Assemble Pizza: To assemble the pizza, start by spreading a ladle of sauce in a circular motion, starting from the center of the dough and working your way outwards. Next, evenly distribute pieces of mozzarella cheese across the dough. The cheese pieces should be around 2 cm in diameter and at least 1.5 cms apart. Finally, top with the Polish bacon slices.
- Bake Your Pizza:If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
- Serving: Once the pizza is done, remove it from the oven and place it on a serving board. Add the poached eggs, followed by a generous drizzle of hollandaise sauce. Scatter some spring onions and chopped basil, then sprinkle with dried oregano and chili flakes. Now, it's time to sit down and enjoy your homemade brunch pizza!
