It’s time to confess: even we have moments when we seriously wonder if the doughnut craze has gone too far. But this US doughnut store’s creation has us intrigued.

https://www.instagram.com/p/BhEuuQylHa-/?taken-by=sidecardoughnuts

Sidecar Doughnuts in California is making a doughnut stuffed with eggs Benedict.

How do they achieve this magic? The prepared dough is wrapped around ham and a pre-poached egg then fried before having a house-made basil Hollandaise sauce piped inside.

The doughnut will set you back $6 and is made in the malassada style – a variant of the treat born in the Azores, which usually calls for eggs and milk in its recipe.

https://www.instagram.com/p/Bfn_6EklNj0/?taken-by=sidecardoughnuts

This crazy eggs Benedict doughnut is burning up Instagram. (We’re just relieved to see that the egg inside is still a little oozy!)

https://www.instagram.com/p/BfBlgWXliq5/?taken-by=sidecardoughnuts

Sidecar’s doughnuts are fried in small batches every hour, and everything is made from scratch in-house.

Also on offer: corn cake doughnuts with creamed corn glaze, parmesan crisps and honey; coconut cream pie; and even old fashioned classic doughnuts made with buttermilk, nutmeg and cinnamon with a vanilla bean glaze.

https://www.instagram.com/p/Bf3sMGplcPa/?taken-by=sidecardoughnuts

Sidecar has two locations – one in Costa Mesa and another in Santa Monica.

We have several follow-up questions:

1. Is this the end of sweet doughnuts?

2. Will savoury doughnuts become a trend now?

3. Might we suggest a vetkoek version?

4. Is anyone going to California any time soon? Could you bring us one back? Much obliged, thank you.

https://www.instagram.com/p/Bfvz-PulFQS/?taken-by=sidecardoughnuts