Breakfast Pizza With Hollandaise Sauce

When I was little my favorite breakfast was Coco Wheats. It was like having chocolate pudding for breakfast. Even better, the Coco Wheat’s factory was only 15 minutes away, so you were always assured of a steady supply. And while I still enjoy the occasional warm bowl of chocolaty Coco Wheats, my palate has grown accustomed to more sophistication in the breakfast routine.

Like this breakfast pizza. The crust is a soft on the inside, slightly crisp on the outside biscuit breading. And the sautéed mushrooms add just enough earthy bite for the perfect savory breakfast dish. And the lemony, buttery hollandaise sauce? Well that’s just the icing on the cake.

This is the perfect recipe for a brunch with the ladies, a lazy Saturday morning, or anytime you want breakfast to feel special. But this doesn’t have to be reserved for special occasions. With only 15-20 minutes of prep time, and then only 10 minutes of final bake time, it’s a quick dish to whip up any day of the week.

If you’ve never made a hollandaise before, don’t be intimidated by the fancy sounding name. It really is super easy to make. No one will guess this elegant looking sauce came from just 3 ingredients and a little bit of stirring.

I also like to use my soured raw milk to make biscuit dough with. Soured milk tastes gross to drink,  but it makes the BEST baked goods! Think flaky buttermilk biscuits.

Breakfast Pizza With Hollandaise (serves 8)

Ingredients:

For crust

• 2 cups flour (whole wheat or gluten free blend)
• 1/2 tsp. real salt
• 1 Tbs. baking powder
• 1 Tbs. honey
• 1/3 cup pastured lard or refined coconut oil
• Milk- (this is a great way to use that leftover soured raw milk)

Topping

• 1 Tbs. butter
• 3 egg whites plus one egg whisked with 3 Tbs. milk
• 4 cups fresh spinach
• 1 cup sliced mushrooms
• salt to taste
• 1 cup cheese (cheddar or Swiss are both good)

Sauce

• 3 egg yolks
• 1/2 cup butter
• 1 Tbs. lemon juice
• fresh herbs (optional)

1. Preheat the oven to 350
2. In a large mixing bowl combine the flour, salt and baking powder. Using a fork, mash the coconut oil or lard in. Add the honey and just enough milk to make a workable dough, about 1/2 cup.
3. Use your hands to work this into a ball. Either roll the dough out on a floured surface, or set the ball in the center of your pan and flatten/work the dough to the edges.
4. Put in the oven for 7 minutes, or until mostly baked through, but not brown.
5. In a skillet melt the butter, then add the sliced mushrooms and salt. Once these begin to soften, add the egg mixture, stirring as needed. After 2-3 minutes add the spinach. Cook until the spinach is wilted and eggs are moist, but not wet. Spread the topping across the biscuit crust.
6. For the sauce, whisk together the egg yolks and lemon juice in a saucepan. Add the 1/2 cup butter and heat over very low heat, whisking constantly. Cook until the butter is melted and sauce has thickened to the desired amount. It will thicken more as it cools.
7. Sprinkle the cheese over the pizza and return to the oven for 10 min, or just until melted.