Description
Eggs Benedict Breakfast Rolls are a delightful twist on the classic brunch favorite, combining poached eggs, Canadian bacon, and hollandaise sauce wrapped in flaky crescent rolls.
Ingredients
Scale
- 1 can refrigerated crescent roll dough
- 4 large eggs
- 4 slices Canadian bacon
- 1/2 cup hollandaise sauce
- Chives for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven as directed on the crescent roll package.
- Roll out the crescent dough on a clean, flat surface and cut it into triangles.
- Cook the Canadian bacon in a skillet over medium heat until heated through, about 2-3 minutes on each side.
- Bring a pot of water to a gentle boil and poach the eggs for about 3-4 minutes.
- Place a slice of cooked bacon on each triangle of dough, followed by a poached egg.
- Roll the dough from the wide end to the tip, encasing the egg and bacon inside.
- Arrange the rolled dough on a baking sheet lined with parchment paper and bake according to the package instructions.
- Drizzle the warm hollandaise sauce over the top of each roll.
- Garnish with freshly chopped chives and serve warm.
Notes
For crispy bacon, cook until crisp in the skillet. Hollandaise sauce can be made ahead and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 1g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 260mg