Flaky Eggs Benedict Rolls With Canadian Bacon and Shallot Hollandaise

These eggs Benedict rolls put the brunch favorite’s soft eggs, smoky Canadian bacon and hollandaise into a format that’s easier to serve to a group. A sheet of all-butter puff pastry wraps the filling and bakes into crisp, flaky rounds; a shallot and white wine reduction gives the sauce a lively edge. The rolls take 35 minutes to prep and 30 minutes to cook, yield 6 servings and need 1 hour, 5 minutes total.

The method hinges on two details: leave the scrambled eggs very soft because they’ll cook again in the oven, and chill the filled pastry log for 10 minutes before slicing. That brief rest helps the rounds hold their shape. You can assemble the rolls ahead and bake them when you’re ready to serve, leaving the hollandaise to finish near mealtime.

Ingredients and the brunch plan

For the rolls, gather 2 tablespoons unsalted butter, divided; 6 ounces Canadian bacon cut into ¼-inch dice; 7 large eggs, divided; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 2 tablespoons crème fraîche; 1 tablespoon all-purpose flour for dusting; 1 (14-ounce) sheet all-butter puff pastry, thawed; 2 tablespoons Dijon mustard; ¾ cup shredded aged cheddar; and 2 tablespoons finely chopped chives.

Canadian bacon, also called back bacon, comes from the pork loin and differs from American bacon. Searing it first brings crisp edges and a savory, smoky note to the filling. For the shallot reduction hollandaise, you’ll need 1 small minced shallot, 3 tablespoons dry white wine, 1 tablespoon white wine vinegar, 3 large egg yolks, 1 tablespoon fresh lemon juice, 10 tablespoons unsalted butter, melted and warm, 1 tablespoon finely chopped chives, ⅛ teaspoon cayenne pepper and ¼ teaspoon kosher salt. Set aside another 1 tablespoon finely chopped chives for garnish.

The rolls can be assembled in advance and baked to order. Make the hollandaise while they bake, or prepare it just before serving: it can stay warm, loosely covered, for up to 20 minutes.

Make and fill the pastry

Heat the oven to 400 F and line a baking sheet with parchment paper. Melt 1 tablespoon of butter in a skillet over medium-high heat. Sear the Canadian bacon until its edges crisp, about 5 minutes, then transfer it to a plate.

Whisk 6 eggs with the salt and pepper. Melt the remaining 1 tablespoon butter in the skillet over low heat. Add the eggs and stir slowly with a spatula until they’re barely set and still very soft, about 2 minutes. Take the pan off the heat, stir in the crème fraîche, and spread the eggs on a plate to cool completely. They should look underdone; baking will finish cooking them.

Dust a work surface with the flour and roll the thawed puff pastry into a 10-by-14-inch rectangle. Spread on the Dijon mustard, leaving a ½-inch border. Scatter the cooled eggs over the pastry, then add the bacon, cheddar and 2 tablespoons chives.

Starting from a long edge, roll the pastry tightly into a log. Chill it for 10 minutes so it slices cleanly, then use a sharp knife to cut it into 6 equal rounds. Set them cut-side up on the prepared baking sheet, at least 2 inches apart. Beat the remaining egg and brush it over the tops and sides.

Bake for 22 to 25 minutes, until the pastry is puffed and deep golden brown. That color signals crisp, well-baked layers; pale pastry won’t have the same flaky finish.

Whisk the shallot hollandaise

Combine the minced shallot, white wine and white wine vinegar in a small saucepan. Simmer over medium heat until the liquid reduces to about 1 tablespoon, about 3 minutes. Strain out and discard the shallot, then let the reduction cool slightly.

In a heatproof bowl set over a pot of barely simmering water, whisk the egg yolks, lemon juice and reduction until pale and thickened, about 3 minutes. Remove the bowl from the heat. Slowly drizzle in the warm melted butter while whisking constantly; keep whisking until the sauce turns thick and glossy. Stir in 1 tablespoon chives, the cayenne and ¼ teaspoon salt.

Keep the hollandaise warm, loosely covered, for up to 20 minutes. If it tightens, whisk in a teaspoon of warm water. Spoon it over the warm rolls, scatter the remaining chives on top and serve immediately, while the pastry is crisp and the sauce is glossy.

Ways to adapt the rolls

Changing the filling lets you keep the pastry-and-egg format while shifting the flavor. For a vegetarian version, omit the Canadian bacon and use wilted spinach for an eggs Florentine direction. Grilled or roasted portobello mushrooms also work with the spinach. Smoked salmon makes a pescatarian variation; American bacon moves the filling closer to the familiar U.S. brunch version.

Aged cheddar brings a firm, savory flavor, while Gruyère is a good choice if you’d like a meltier cheese. Monterey Jack or pepper Jack gives the rolls a Tex-Mex feel. For a sharper hollandaise, whisk in 1 teaspoon whole-grain mustard.

Pastry alternatives and serving ideas

All-butter puff pastry is the preferred dough here: it rises into crisp, delicate layers around the soft filling. Crescent roll dough is a convenient substitute. It bakes golden but has a softer, more bread-like texture, and the filled log needs more chilling time before slicing.

Large flour tortillas are another option for a simpler breakfast pinwheel. Warm them slightly so they don’t crack, fill and roll them, then bake at 375 F for around 15 minutes. They won’t puff, but they’ll crisp and hold the filling. For brunch, serve the rolls with mimosas, Bloody Marys, café lattes or fruit salad.

For related ideas, see Mimosas for a Crowd, a Bloody Mary, Homemade Café Latte, fruit salad with honey-lime dressing or mint and melon fruit salad. Other brunch recipes include overnight eggs Benedict casserole, Eggs Norwegian with rösti and dill hollandaise, Benedictine and bacon sandwiches, eggs Florentine with leeks and a sausage breakfast burger.