Eggs Benedict Puffin

A new Sunday routine is taking the pups to the dog park over in Chandler. My sister and I try to make it a weekly habit, and decided that we needed to extend the outing into brunch this week. We love to make our lives more difficult, so instead of mimosas and brunch on a patio somewhere, we went shopping and came back to my place. This was definitely a 2-person kitchen pursuit, but I’m sure it could be done solo if you just keep the bacon and Canadian bacon warm.

What you need:

• Eggs
• Hollandaise sauce
• BACON
• Canadian Bacon
• Croissant dough or puff pastry
• Pepper jack cheese
• Arugula
• avocado
• tomato

We first cooked the bacon and CANADIAN bacon (our Dad is from Canada so we love when we get to use our family food 😉 ). I took 3-4 pieces of the bacon and cut up into crumble sized pieces. These would be used for topping on top of the Hollandaise drizzle.

Kaela worked on the croissant dough by cutting into square and putting on a baking sheet. Baked at 375 for about 10 minutes.

We got the Hollandaise sauce on the stove so that it was ready to drizzle on the finished product.

Hollandaise Sauce

Avocado & tomato were cut up for toppings as we cooked the sunny side up eggs. Just a touch of pepper and salt on these.

The stacking process. (This is where it all comes together.)

We started with the puff pastry and cut in half so that the dough wasn’t the main filler.

Croissant Pastry cut in half

The egg was placed on the bottom and then a layer of Canadian bacon and regular bacon.

A touch of arugula with a splash of garlic infused EVO.

Avocado. Tomato. PEPPER JACK.

Top with the other half of the croissant square.

A spoon full of hollandaise was drizzled on top and then a pinch of bacon to finish.