Whisk together the 2 egg yolks, lemon, salt, and pepper in a microwave-safe bowl, add the melted butter and blast in the microwave for 15 seconds. Set aside.
For the Sous Vide Eggs
Set water bath to 167°F, drop in the three eggs carefully. Cook for 13 minutes, remove. Shock in cold water to stop the cooking. Set aside. While the pizza is baking, place eggs in a bowl with hot water from the tap. We are warming the eggs for the pizza.
For the Pizza
Place your Baking Steel on the top rack of your oven and pre-heat for 1 hour at 500°F.
Stretch or roll out your dough to a 12 inch round and place on a lightly dusted pizza peel. Lightly dusted with flour.
Switch your oven to broil.
Distribute fresh mozzarella and the 3 slices of pre-cooked Canadian bacon on to the top of the crust on the pizza peel. Move everything over onto your Baking Steel and cook for 1 minute under the broiler. After 1 minute, open the oven and rotate pizza 180 degrees. Continue on broiler for 1 more minute.
Switch oven back to bake at 500°F for 2 more minutes, remove.
Crack the sous vide eggs in a separate bowl, then place them on top of the pizza. Try landing it directly on the Canadian bacon. Do this for all three eggs. Season with S & P.
Using a spoon, carefully drizzle the Hollandaise Sauce over the eggs.
Keyword baking steel, eggs, hollandaise sauce, pizza peel, sous vide