Eggs Benedict Breakfast Ring with Hollandaise Sauce
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 carton Mushroom and Spinach Egg Creations Liquid Whole Eggs
  • 2 (340g) cans biscuit dough
  • 1 cup baby spinach
  • ½ cup diced mushrooms
  • 4 green onions, sliced thinly
  • ½ lb bacon, cooked and chopped
  • 2 cups shredded cheddar cheese
  • 1 tsp paprika
  • 1 tsp salt
  • ¼ tsp black pepper
  • Hollandaise Sauce...
  • 4 egg yolks
  • 1tbsp cold water
  • 1 cup melted butter
  • 2 tbsp lemon juice
  • Kosher salt and Cayenne Pepper to taste
  1. Preheat the oven to 350 degrees F.
  2. Cut each biscuit dough into quarters and set aside.
  3. Grease a 6 cup bundt pan before layering half the cut dough into the bottom of the pan. Sprinkle with half the salt and pepper. Layer all the spinach and mushrooms. Layer half the onions, bacon and cheese before layering the remaining cut dough, salt/pepper, bacon, onion and cheese.
  4. Pour the carton of eggs over the mixture before placing into the oven to bake for 40-45 mins.
  5. In the last five minutes of cooking, prepare the sauce by whisking the egg yolks with 1 tbsp cold water in a glass bowl until frothy.
  6. In a saucepan on low to medium heat, whisk eggs until slightly thickened (this does not take long, be careful not to burn), whisk in melted warm butter (adding butter slowly) until it thickens, whisk in lemon juice, add kosher salt and cayenne pepper to taste.
  7. Serve warm with warm Hollandaise Sauce over the top of the breakfast ring.
You can slice into wedges and store in the fridge. Good for 2-3 days.
Recipe by This Lil Piglet at